Homemade Cream of Chicken Soup

5 from 1 vote

Skip the store-bought can and whip up this Homemade Cream of Chicken Soup for an easy upgrade to all your casseroles and dinner favorites.

Prep Time5

Cook Time10

Total Time15

Course: Main Course, sauce

Cuisine: American

Servings: 10.5 oz can

Calories: 815kcal

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

Gluten-Free Option: Swap the all-purpose flour for a gluten-free 1:1 flour blend and make sure your broth and bouillon are gluten-free. The texture will be just as creamy.
Milk Options: You can use unsweetened almond milk, oat milk, or even evaporated milk. The flavor will be slightly different, but it still works great in most recipes.
Storage Instructions: Store it in an airtight container for 3–4 days. It will thicken as it sits, so whisk in a splash of milk or broth when reheating if you want a looser consistency.
Freezer Instructions: Cool it completely, portion it into airtight containers (1-cup portions mimic canned sizes), and freeze for up to 3 months. Thaw overnight and whisk well after reheating.