Homemade Cream of Chicken Soup Recipe
Whether you prefer homemade or just don’t have a can on hand, this cream of chicken soup recipe is the perfect substitution and is ready in minutes.
The actual recipe for homemade cream of chicken soup is at the bottom of this post in printable format (just click “print this” in the recipe card).
What is Cream of Chicken Soup Used For?
It’s great for thickening, adding flavor, and making sauces.
Make sure you share this on your Facebook wall and Pinterest boards for easy finding later.
Ingredients for this recipe are:
- All Purpose flour
- Chicken Broth
- Milk
- Butter
- Salt and Pepper
- Melt butter in a medium sauce pot over medium-low heat.
- Add flour and stir until smooth.
- Add broth, milk, salt, and pepper.
- Continue cooking, stirring constantly, until thickened, about ten minutes.
Enjoy this homemade recipe option as a substitute for any recipe calling for a can of cream of chicken soup!
Servings: 4
Calories: 205kcal
Ingredients
- 3 Tablespoons Butter
- 3 Tablespoons All Purpose Flour
- 1/2 cup milk I prefer whole but 2% is fine
- 1/2 cup chicken broth
- salt and pepper to taste
Instructions
- Melt butter in a small saucepan over medium-low heat. Add flour to melted butter and stir well until no lumps remain.
- Add milk, broth, salt, and pepper. Continue cooking over medium-low, stirring constantly, until thickened, about ten minutes.
Notes
Use as a replacement for any recipe calling for one can of cream of chicken soup.
To make Cream of Mushroom- Substitute beef broth for chicken and add 1/4 cup finely diced mushrooms to the melted butter in the pan, sautéing for 3-4 minutes before adding the flour and remaining ingredients and proceeding as usual.
To make Cream of Celery- You can substitute vegetable broth for the chicken broth or keep that part as is. Add 1/2 cup finely chopped celery to melted butter in the pan, sautéing for 3.4 minutes or until tender, before adding the flour and remaining ingredients and proceeding as usual.
Nutrition
Calories: 205kcal
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Recipes you might want this cream of chicken soup recipe in:
Cheesy Chicken and Rice – Click here for this HALL OF FAME all time favorite recipe on SouthernPlate
I use cream of chicken soup a good bit. Glad to have this recipe. We LOVE your Chicken and Wild Rice! It’s so good and even the picky eaters like it! Thanks for all of the wonderful things you share with us. Love you and your Sweet Family!
Did I miss it (could be…I do sometimes, ya know), or how many servings is this? Also, it seems as though this would make a terrific meal if you had leftover chicken you could throw in and serve over rice or noodles.
Hey! This makes a little over a cup, the equivalent of a can’s worth. As far as servings go it just depends on what you use it for and how much you need per person but the can reference is a good visual to start with, I think. Your meal ideas are on point! 😀
This is the most handy recipe ever. TY for sharing. I never have canned cream soup when I need it. Now I won’t ever need it again 😉
I’m gonna print this and tape it to the inside of my kitchen cabinet door above my stove.
Bless you, Ma Miller!!! <3 Thank you for always being here and being so supportive. 🙂
Love you.
This looks good to me. You can control the ingredient (like salt) and it doesn’t require instant milk that is no longer inexpensive.
Thank you! I sure do wish instant milk were inexpensive still. Isn’t it amazing how much groceries have gone up in the past few years alone?
I use more cream of mushroom soup. Would just adding mushroom be enough or would that not work real well? This sounds great for when I would use cream of chicken though.
I dice up mushrooms and add them to the butter as it melts in the pot and let them cook till tender but not browned.
For Cream of Mushroom soup, substitute beef broth for chicken and add 1/4 cup finely diced mushrooms to the melted butter in the pan, sautéing for 3-4 minutes before adding the flour and remaining ingredients. 🙂
I just updated the recipe card with instructions for cream of mushroom and cream of celery. Thank you for the inspiration!
yay!!
I’ve been making cream of chicken for years with broth, but yours looks much richer. I’ll be using your recipe for now on! Also, thanks for the cream of mushroom recipe!
Thank YOU so much, Kim!!
I agree, this looks richer and tastier! Thanks Christy!
You can buy mushroom broth at Trader Joe’s.
Would this be something that you’d recommend make a larger recipe and freeze it in portions for later, or would the milk cause it to not freeze well?
I’m not sure about this one. I do think it would separate when frozen but it may do just fine when heated back up. If you try it, please report back and I’ll do the same 🙂
Ah…the steps directions don’t “add” the broth….. it is in the recipe card that is printable…
Love to follow and use your recipes!!
Thanks to you they do now! Appreciate the save! Have a great weekend 🙂
Is there an organic recipe for this, love cream of chicken, but a healthy version
Hey Marlene, this recipe can be organic simply by using organic ingredients. 🙂
How much does this make and what is the calories in take