Homemade cream of chicken soup changes everything. All those recipes that call for a can of Campbell’s Cream of Chicken Soup are so, SO much better when you make your own. Whether it’s just to enjoy in a mug with some crackers or to add to your favorite casseroles (like this million dollar chicken casserole), making homemade cream of chicken soup is not only quick and easy, but it adds a ton of creamy fresh flavor.
No Need for Canned Soup
With just a few ingredients you probably have in your pantry, and 5 minutes, you can whisk together a homemade substitute for a can of cream of chicken soup. Your casseroles will thank you for this great recipe.
Down here in the South, cream of chicken soup isn’t just food – it’s practically a staple. It’s one of those food items that appears in plenty of our favorite dishes – even dishes that have been passed down from our grandmothers. So learning to make it from scratch can really improve the quality of many of your family’s favorite meals.
The really great thing about making cream of chicken soup is that it’s not even hard! It’s an easy recipe, and it takes just 5 minutes. If you can measure a couple of ingredients and whisk them together, you can do this.
I’m a fan of dipping cornbread and biscuits in homemade soup and chili, and the same goes for this homemade soup. However, I find that this is one of my favorite recipes to use when making homemade casseroles like a classic tuna casserole or chicken noodle casserole.
Let’s learn how to make cream of chicken soup from scratch.
Can’t I just use a can?
Yes. That’s the truthful answer. But there’s a lot of stuff in a can of cream of chicken soup that you might not want to serve your family.
- High sodium content – some cans contain over 1,000 mg of sodium per serving!
- Artificial additives – MGS, food coloring, and preservatives are all found in a can of soup.
- Saturated fat – Many brands are considered high in this fat which you can better control when you make it yourself.
- Taste – there’s no comparison to your own cream of chicken soup and the canned stuff.
These are just a few reasons why making your own soup is such a great option.
Substitute For a Can of Cream of Chicken Soup
If a recipe calls for a can of cream of chicken soup, but you don’t have one in the cupboard, it’s ok! This recipe is the perfect substitute. Use this easy homemade cream of chicken soup recipe to replace one single can of condensed soup.
Why You’ll Love Making this Creamy Chicken Soup Recipe
- It makes your casseroles taste better. As yummy as a can of soup is, homemade is better. That’s true about just about anything, isn’t it?
- There are no complicated steps. It’s a simple, straightforward technique you can do with just a pan and a whisk.
- You have the ingredients. Cream of chicken soup is simple. Milk, butter, flour, broth, and seasonings. That’s it!
Simple Ingredients for Cream Soup
- Butter – The real deal is best here. Unsalted works great! If you use salted butter, taste your soup before you add more salt.
- Milk – If you want a creamier soup, you can use half and half or add a splash of heavy cream. Whole milk will work very well. Low fat will not give you the creamy texture.
- Chicken Broth – Broth or stock will work, you can use chicken bouillon but I prefer the broth. You can also make this vegetarian by using vegetable broth.
- Pantry Staples – flour, garlic powder, onion powder, celery seed, salt & pepper
If you want to make this a cream of mushroom soup, cook sliced mushrooms in the butter until soft and proceed with the recipe, leave out the celery salt.
How To Make Quick & Easy Homemade Cream of Chicken Soup
Step 1: Microwave the liquids.
Pour the milk and broth into a large, micro-wave safe bowl. Stir it together and microwave it for 1 minute to heat it up. If you add cold liquid to the roux it will take longer to thicken.
Step 2: Cook the soup base.
Grab a small saucepan, set it on the stove over medium-high heat, and melt the butter. Add the flour and whisk it together for 2 minutes. It will look lumpy, but that’s ok.
Slowly pour in the warm milk and broth mixture. Whisk constantly until the mixture combines and begins to thicken.
*Note: It won’t be as thick as canned condensed soup, but will have the consistency of a bowl of creamy soup. If you’re adding this to a casserole, don’t worry. It will thicken up as it bakes.
Step 3: Season the soup.
Add the seasonings and cook for about 1 minute, just to incorporate the flavors.
Tips for Making Creamy Soup
- Don’t skip the celery seeds. It really gives this soup that flavor you expect from cream of chicken soup
- Add the liquid slowly whisking the entire time. As it begins to thicken add more liquid. This will prevent lumps.
Recipe Variations
This soup is an excellent base for casseroles and also for soup. If you want to make this for a family meal, double or even triple the recipe as needed. Follow this recipe, then add shredded or rotisserie chicken, or even some veggies or cooked egg noodles.
How to Store Cream of Chicken Soup
In the fridge: To store, let your soup cool to room temperature. Then, pour it in an airtight container and refrigerate for up to 3-5 days.
In the freezer: You can also freeze your soup in the exact same way. Make a large batch and freeze in a mason jar or use souper cubes so that you’ll always have it on hand.
Favorite Casserole Recipes without Canned Soup
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From Scratch Easy Cream of Chicken Soup
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken stock
- ½ cup whole milk
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon celery seed
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Heat the milk and chicken broth in a microwave safe bowl for a minute.
- In a saucepan, melt butter over medium heat. Add flour and whisk for about 2 minutes. Gradually add warmed milk and chicken broth whisking constantly until it has thickened. It will not be as thick as undiluted canned soup but will have the consistency of a bowl of creamy soup.
- Add seasonings and cook an additional minute to incorporate the flavors.
- This is enough to substitute for 1 can of cream of chicken soup.
Barbara’s Tips + Notes
- Don’t skip the celery salt. It really gives this soup a rich flavor, and without it, it still tastes good, but kind of like something is missing.
- Add the liquid slowly whisking the entire time. As it begins to thicken add more liquid. This will prevent lumps.
Nutrition
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Chloe says
Perfect timing. U’re so rt about the canned soup & how often it’s in a recipe. I literally heave a heavy sigh & pass on the recipe everytime. All bc of canned soup. Thanks to u, never again! Altho I saw in u listed celery seed u also said celery salt, betting it was a “otto koreck, lol”, I went with seed. This is an awesome soup. Trying the mushroom next. Thx for giving me this soup back.
Barbara Curry says
Thanks for the review, it’s so nice to be able to convert those old recipes. You are correct it is celery seeds. I tend to use mushroom soup the most.
Terri says
This is very helpful to know!
It’s tastes better than canned also, no unwanted ingredients, like in the canned version.
Barbara Curry says
So glad it was helpful.
DyanaSue Foster says
Thank you for the cream of chicken soup recipe. I have been thinking that there Must be a recipe for this and now I have it!!!!! Thanks!!
Barbara Curry says
Awesome!
Sandra Mason-Webb says
Can this be frozen? I’d like to make up a larger batch and freeze some for when I need it for a recipe.
Barbara Curry says
Yes, freeze it just like you would soup.
DEBORAH says
I’m thrilled with this recipe to substitute a can of cream of chicken soup (sorry Campbell’s not sorry). I’ve been needing to make my own because of dietary sensitivities. This is fantastic and so delicious.
Barbara Curry says
It’s so easy to make too.