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
Bless you for this recipe!! I already share it on my facebook page. I can’t make so many wonderful recipes for my dad because he requires low sodium (<1000mg/day)…now I can add a bunch of recipes to the lineup because of you and this recipe!! Thank you so much for all you do for us!!!!
I am so glad that this will be of a help to you Susan!!!
Hello Christie,
Lots of recipes that call for “Cream of” soups also say to add some other type of liquid like milk or water. If this is the case, would this recipe work well to do that, or will it dilute the creamy taste too much do you reckon?
Hey! The canned soups are condensed, so they’ve had water removed and that is why you add it back. This soup is fresh so there isn’t any need if you are subbing for canned in a recipe that calls to do that 🙂
Could you use a gluten free flour blend instead of all purpose flour? My daughter-in-law is has to eat gluten free and so many of my son’s favorite casseroles call for cream of….. soup.
I’m sure you could. The main reason it is there is as a thickener so other flours would work as well.
Broke up some cooked pork sausage in this delicious recipe and had it over biscuits with some eggs and hash-browns. Yummm. Thanks Christie.
Can I substitute chicken stock for the broth? Can’t wait to try this! <3
absolutely! 😀
ChrIsty, thank you so much for this!
Thank you very much, love, love cream gravy