How to Make Cream of Chicken Soup

A Mason jar filled with cream of chicken soup and garnished with fresh herbs.

How to Make Cream of Chicken Soup

Stop buying canned soup and learn how to make cream of chicken soup from scratch with simple pantry ingredients. This creamy, condensed-style homemade version is quick, budget-friendly, and perfect for casseroles, pot pies, and slow cooker meals. Once you make it yourself, you will never go back to the store-bought cans again.

4.18 from 47 votes

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Course: Soup

Cuisine: American

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: cups

Calories: 201kcal

Author: Carolyn Thomas

Cost: Varies

Equipment

Saucepan
Whisk
Measuring Utensils

Ingredients

½ cup butter or lard
½ cup all-purpose flour or ¼ cup cornstarch (see notes below)
4 cups chicken broth or beef or vegetable
2 whole chicken bouillon cubes optional
2 cups whole milk or milk alternative
1 teaspoon celery salt optional
1 teaspoon onion powder optional
½ teaspoon garlic powder optional
½ teaspoon salt adjust to taste
¼ teaspoon black pepper adjust to taste

Instructions

In a large pot over medium heat, melt the butter. Once melted, add the flour and whisk continuously to create a smooth roux. Let the roux cook for about 2-3 minutes to eliminate the raw flour taste.
Gradually pour in the chicken broth while whisking vigorously to avoid lumps. Add the chicken bouillon cubes (if using) and continue whisking until they dissolve into the mixture.
Slowly pour in the whole milk while whisking constantly. Continue to whisk until the mixture is well combined and starts to thicken.
Stir in the celery salt, onion powder, garlic powder, salt, and black pepper. Let the mixture simmer over medium-low heat for about 10-15 minutes, stirring occasionally, until it reaches a condensed consistency.
Give the soup a taste and adjust the seasonings according to your preference. Add more salt, pepper, or other seasonings if needed.
Allow the condensed cream of chicken soup to cool slightly before transferring it to pint-sized jars. Seal the jars tightly and store them in the refrigerator for a few days, or freeze them for longer storage.

Notes

Recipe Tips:

Keep whisking when adding liquid to prevent lumps.
Let the roux cook fully so your soup does not taste floury.
If the soup thickens too much, add a splash of broth or milk.
If it is too thin, simmer a little longer.
You can also adapt this exact recipe for cream of mushroom, celery, or onion soup. Simply sauté the vegetables first, then stir them into the finished white sauce.
If using cornstarch, skip the roux and whisk it into cold broth or milk to create a smooth slurry, then stir it into the hot butter and broth mixture until thickened. Be sure to simmer gently and avoid boiling hard, since cornstarch thickens quickly and can thin back out if overcooked.
You can also adapt this exact recipe for cream of mushroom, celery, or onion soup. Simply sauté the vegetables first, then stir them into the finished white sauce.

Serving Suggestions:

Now that you know how to make cream of chicken soup, here are some delicious ways to use it:

Stir into casseroles
Use in creamy chicken pot pie
Add to soups and stews for richness
Make gravy for whole wheat biscuits
Use as a slow cooker base

Storage Instructions:

Allow the cream of chicken soup to cool slightly, then transfer it to clean, airtight pint-sized jars or containers.

Store in the refrigerator for up to 3 to 4 days.

Because this recipe contains milk and butter, it is not ideal for freezing, as the dairy can separate and create a grainy texture once thawed. For the best quality and flavor, make only what you will use within a few days.

When ready to use, gently reheat on the stovetop over low heat, stirring frequently to bring it back to a smooth, creamy consistency before adding it to your recipe.

Nutrition

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