Homemade Cream of Chicken Soup

This Homemade Cream of Chicken Soup is the cozy, from-scratch upgrade you didn’t know your favorite recipes needed. It’s silky, flavorful, and made with simple ingredients, so you can whip it up in the time it takes to open a can. Use it anywhere you’d normally pop open a can of soup. You’ll never go back!

You can use this Homemade Cream of Chicken Soup anywhere you’d normally reach for a can—think casseroles, pot pies, creamy pastas, slow cooker meals, or even a quick weeknight soup that needs a little something extra. I make it all the time because it comes together in minutes, tastes like the real deal, and makes everyday recipes feel a little more from-scratch and special. I especially love to combine this with my mirepoix recipe for the perfect, easy soup base. Once you see how easy it is, you’ll wonder why you ever relied on cans of soup that are full of weird ingredients and preservatives.

Ingredients Needed

You don’t need anything fancy to make your own cream of chicken soup. Just a few basic ingredients come together to build big flavor. Here’s what goes into it.

• Butter - Adds richness and helps to create a smooth roux for this cream soup. You can swap in olive oil or avocado oil, though the flavor will be different. You can substitute olive oil or avocado oil in a pinch, though the flavor will be slightly different.
• Flour - All-purpose flour thickens the soup and gives it that classic condensed soup texture. For a gluten-free option, use a 1:1 gluten-free flour blend.
• Chicken Broth - This forms the base of the soup and adds depth of flavor. You can use vegetable broth, though the flavor will be lighter, or homemade chicken stock for an even richer result.
• Chicken Bouillon Cubes or Better Than Bouillon - Boosts the chicken flavor without adding extra liquid. If you don’t have bouillon, just add an extra pinch of salt and a little more broth to taste.
• Milk - Whole milk makes the creamiest result and is my go-to for this easy homemade cream of chicken soup recipe, but 2%, 1%, or non-dairy milks like oat or unsweetened almond milk also work. For an extra-rich version, try half-and-half.
• Soy Sauce - Enhances the savory, “umami” flavor and deepens the color. You can swap in Worcestershire sauce, tamari, or coconut aminos.
• Celery Powder - Adds a subtle, savory depth and that classic “cream soup” flavor. If you don’t have celery powder on hand, substitute celery salt (reduce added salt elsewhere) or use a small pinch of ground celery seed.
• Onion Powder - Gives that familiar aromatic flavor without needing fresh onions. You can substitute ½ tablespoon finely minced onion, though it will slightly change the texture.
• Garlic Powder - Adds subtle depth without overpowering. If needed, use ½ clove of minced garlic, cooked briefly in the butter before adding the flour.

Tips and Tricks for Success

• Make the roux count. Cook the butter and flour for a full minute to get rid of the raw flour taste and mimic the thickness of homemade condensed cream of chicken soup.
• Add the liquid slowly. Whisk in the chicken broth little by little over medium heat or medium-low heat to prevent lumps. This step helps the roux stay smooth and gives you that perfect condensed-soup texture.
• Simmer, don’t boil. A gentle simmer thickens the soup evenly without scorching the dairy. Boiling can sometimes cause the milk to separate.
• Taste as you go. Bouillon and broth can vary in saltiness, so adjust the salt and pepper at the end to make sure the seasoning is spot on.
• Use whole milk for extra richness. Any milk works, but whole milk gives the soup the best texture, especially if you’re using it in your ​homemade casseroles.
• Customize the flavor. Add a pinch of thyme, a dash of poultry seasoning, or a little paprika to match whatever dish you’re making.
• Make it ahead. This soup thickens as it cools, making it a great make-ahead option for casseroles or pot pies. Just whisk in a splash of broth or milk when reheating.
• Freeze in recipe-ready portions. Freeze in 1-cup portions to easily replace a can of soup later.
• Use it anywhere you’d use canned. This homemade version substitutes 1:1 for condensed cream of chicken soup, but tastes so much better.

How to Make Homemade Cream of Chicken Soup

With just a few minutes of cooking and some easy whisking, you’ll have a creamy, flavorful soup ready to use in all your favorite dishes. Follow these simple, step-by-step instructions to get started.

1. Combine the broth, bouillon, soy sauce, and spices together. Set it aside.
2. Melt the butter over medium heat in a saucepan.
3. Add in the flour and mix to combine.
4. Let the roux cook for 1 minute.
5. Add in a splash of the broth while whisking to loosen the roux.
6. Continue adding in more broth and whisking to combine until all the broth is added.
7. Add milk and let it come to a simmer and cook for 2-3 minutes.
8. Remove it from the heat. It will thicken as it cools.

Frequently Asked Questions

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