If your favorite comfort food recipe calls for a can of cream of chicken soup, get ready to toss out that rusty aluminum can forever! This homemade version is a total game-changer. It’s rich, creamy, freezer-friendly, and honestly, it tastes a million times better than anything you’ll find on a store shelf. Plus, you can whip up this whole batch in about 15 minutes from start to finish!
This recipe is a direct, 1:1 substitute for two (10.5 oz) cans of the condensed soup you’d buy at the store. That means you can use it in all your family favorites—from classic green bean casserole to a cozy chicken and rice bake—and know exactly what ingredients are going into your dish.
This is perfect for substituting canned cream of chicken soup in recipes like the best ever potato soup!
Why Homemade Always Wins (Especially for Beginners!)
What exactly is Cream of Chicken Soup? Simply put, it’s a thick, condensed base made with a few pantry staples: broth, milk/cream, seasonings, and a roux (that’s a fancy French word for a cooked paste of butter and flour). While it’s not usually eaten on its own, it’s designed to add incredible creaminess and flavor to casseroles, sauces, and slow-cooker recipes.
The store-bought version is definitely convenient, but homemade is just better, especially if you’re a beginner cook who wants to understand the basics of creamy sauces.
Healthier & Cleaner: You control the salt and get to skip the preservatives and “mystery ingredients” like MSG and starches.
Customizable: Want it gluten-free? Need a dairy-free swap? Love a bit more black pepper? No problem! This base is easy to adjust.
Tastier: Nothing beats the depth of flavor from real butter, fresh garlic, and cream. Canned soup just can’t compete with that richness.
Ingredients: Here’s what makes this recipe so rich and creamy:
Butter & Fresh Garlic: This is where the flavor magic starts. Melting butter and gently cooking fresh minced garlic gives your soup a warm, homemade depth that powdered garlic can’t match.
All-Purpose Flour: This is what makes your roux. It works with the fat (butter) to thicken the liquid into that condensed, creamy texture. Beginner Tip: This is the same technique used to make gravy or cheese sauce!
Chicken Broth: The savory backbone. Using a low-sodium broth gives you better control over the final salt level. You can also use homemade broth if you have it!
Chicken Bouillon (Optional but Recommended): This is my secret weapon! If your broth is a little mild, a cube or a teaspoon of Better Than Bouillon boosts the chicken flavor dramatically. If your broth is already rich, you can skip it.
Milk + Heavy Cream: The combo is key for an ultra-smooth and rich consistency. I recommend whole milk—the higher fat content helps prevent curdling and gives a better texture.
Seasonings (Celery Salt, Onion Powder, Salt & Pepper): This classic blend perfectly balances the flavors to mimic and improve upon the canned version
Want a Quick Standalone Chicken Soup?
While this recipe is designed to be a thick, condensed base (a 1:1 replacement for those two cans), sometimes you just want a cozy bowl of creamy soup for dinner! Here’s the easiest way to turn your condensed soup into a full meal:
- Prep the Soup: Follow the recipe exactly, bringing the soup to the desired condensed thickness.
- Add Liquid: Whisk in an equal amount of extra milk or broth (about 3 cups) until you reach a lighter, soup-like consistency.
- Add Chicken & Veggies: Stir in about 1/2 cup of finely shredded, pre-cooked chicken. Rotisserie chicken works perfectly here! Add 1/4 cup of diced carrots and 1/4 cup diced celery.
- Simmer: Bring the whole pot back to a gentle simmer till the veggies are tender, and serve!
Storage, Use & Substitutions
How to Use It: This recipe yields about 3 cups of condensed soup, which is the perfect amount to substitute for those two cans. Use it anywhere you’d use the canned version:
- Classic green bean casserole
- Chicken and rice bake
- Any slow cooker chicken recipe that calls for condensed soup
- As a base for homemade creamy soups like creamy chicken noodle or potato soup.
Can I eat this like soup?
Yes! This recipe is condensed. If you’d like to enjoy it as a bowl of soup, whisk in an equal amount of extra milk or broth (about 3 cups) until you reach a lighter, soup-like consistency. Bring it back to a gentle simmer before serving with some soft sourdough rolls!.
Storage & Freezing
- Store in the fridge in an airtight container for up to 5 days.
- Freezer: Let it cool completely, then portion into freezer-safe containers (like a sturdy zip-top bag or freezer-safe jars). Freeze for up to 3 months. Thaw overnight in the fridge before use.
- Reheat: Warm gently over low heat on the stove, whisking while it reheats. Frozen roux-based sauces can look separated when thawing. Whisking continuously over low heat while it warms is the key to bringing it back together smoothly!
Simple Substitutions
Gluten-Free: Swap the all-purpose flour for a good quality 1:1 gluten-free flour blend (like Bob’s Red Mill or King Arthur). The rest of the steps are the same!
Dairy-Free: Swap the butter for a neutral oil (like olive oil or refined coconut oil) and use unsweetened almond, cashew, or soy milk plus a non-dairy creamer or full-fat coconut milk (from a can) for richness.
Cream of Mushroom: Swap the chicken broth for mushroom broth and sauté a few sliced mushrooms with your garlic in Step 2. You can use the same seasonings!
Homemade Cream of Chicken Soup
Ingredients
- 4 tablespoons butter
- 2 cloves fresh garlic minced
- ½ cup + 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 chicken bouillon cube or 1 teaspoon Better Than Bouillon optional – see notes
- ¾ cup milk preferably whole
- ¼ cup heavy cream
- 1/2 teaspoon celery salt
- 1/2 teaspoon onion powder or dry minced onions
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Warm the milk & cream: In a microwave-safe bowl or measuring cup, warm the milk and cream together for about 45 seconds. This helps prevent lumps when added to the soup. Set aside.
- Make the garlic butter base: In a medium saucepan, melt the butter over medium heat. Once melted, add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
- Form the roux: Whisk in the flour gradually, cooking for 3–5 minutes until the mixture turns into a smooth paste with a slightly nutty aroma (like wet sand). The goal is a white roux. Cooking for only 1–2 minutes is usually enough to cook out the raw flour taste without letting it brown.
- Add the liquids: Slowly whisk in ⅓ of the chicken broth, stirring until smooth. Add another ⅓, whisk again, then finish with the remaining broth. Stir in the bouillon (if using).
- Season & finish: Add the warmed milk, cream, celery salt, onion powder, salt, and pepper. Whisk continuously until the mixture thickens and just begins to bubble. Immediately remove from heat.
- Optional smoothing: For an ultra-silky consistency, run the mixture through a fine mesh strainer or use an immersion blender.
- Use or store: This cream of chicken soup recipe makes the equivalent of two (10.5-oz) cans of condensed cream of chicken soup from the store. Use immediately in casseroles, soups, or sauces, or let cool and freeze for up to 3 months.
Notes
Nutrition
About Juliea
Juliea is a mother of six, a sourdough baker, and a homestead builder living in Idaho. Alongside her husband and their horse, Dude, she manages a busy farmhouse and shares her love for scratch-cooking and simple homemaking. Through her blog and YouTube channel, she helps millions of families every year master the art of the handmade home.
