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
Tried this recipe?Mention @southernplate or tag #southernplate!
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 love this recipe. I’ve made it many times since I got your books.
I am so glad you like it Joan!!! Thank you so much for being here and for all of your support!!
Printing out and putting in my Christy Jordan notebook!
I make bone broth from chicken bones. I’m going to try it using bone broth, maybe diluted a little. It will be extra rich in chicken flavor, I’m hoping at least.
I bet that will be good, please let me know how it turns out Gail!!
Campbell’s cream of chicken soup used to have tiny bits of finely diced chicken in it, nothing stopping one from adding a bit of chicken. I would use half and half, low sodium broth or homemade without salt because hubby is restricted on salt. I say half and half because mom used canned milk, it’s much more than carton milk, so to get the taste I use creamo or light cream even, I don’t buy milk.
I have tried your cream of chicken recipe. Thank you I have use this to make many cream dishes. It is the best recipe and my family just loves everything I have use this with. I have tried many times to make a cream based dish and have failed. This is perfect thanks again Christy.
Thank you so much Judy!!! I am so glad your family likes it and can’t wait to hear what you make next!!
Oh swell! I usually make my own cream soup, but I wing it on amounts every time. It works for me, but it’s not really a great way to teach my kids… (“Oh, just stir some of that in there until it looks right…” = Not really helpful, haha!) They’d like some actual measurements… until they get “it looks right” figured out! : ) Thanks a bunch!!!
Glad to help 🙂
Thank for this recipe. This will be my go to for any cream sauce or soup I cook with. I never liked cream of chicken soup from the can. This will help me make recipe I have stayed away from because of the can soup. Bless you Christy for your wonderful recipe.
I am so glad to hear it is going to be useful Janet! Can’t wait to hear about all you are going to be cooking!!