Homemade Cream of Chicken Soup: Easy, Healthy, and Flavorful (No Cans Needed!)
Say goodbye to canned goods and hello to the incredible flavor and simplicity of homemade cream of chicken soup! This recipe is unbelievably easy to whip up using just a few pantry staples you likely already have on hand. It’s the perfect, wholesome alternative to the preservative-laden condensed versions from the store, offering a rich, creamy base for all your favorite soups, casseroles, and comfort food dishes.
Why This Homemade Cream of Chicken Soup Recipe is a Game-Changer
While I appreciate the convenience of canned goods in a pinch – and certainly use them in many of my recipes without judgment – there’s something truly special about making ingredients from scratch. This homemade cream of chicken soup recipe isn’t just a replacement for the canned version; it’s a significant upgrade. It empowers you with the comfort and confidence of knowing exactly what goes into your family’s meals, using simple, wholesome ingredients without any artificial preservatives or mystery additives.
Beyond the peace of mind, the flavor profile of a homemade cream of chicken soup is simply superior. You control the seasoning, the richness, and the consistency, resulting in a fresh, vibrant taste that store-bought versions can’t match. It transforms from being just a thickener to a flavorful foundation that elevates any dish it’s added to. This makes it an indispensable ingredient in countless beloved comfort food recipes, from hearty chicken and dumpling casseroles to savory Mexican chicken casseroles. It effortlessly infuses creaminess, adds a delightful thickness, and enhances the overall flavor of your hot dishes, making every bite a truly satisfying experience.
Simple Ingredients for Your Homemade Cream of Chicken Soup
One of the best parts about this homemade cream of chicken soup recipe is that it relies on basic pantry staples. You won’t need to hunt for obscure ingredients, making it an accessible and convenient option for any home cook. Below, you’ll find a breakdown of the key ingredients and some helpful substitution suggestions to ensure your soup turns out perfect every time. All precise measurements and detailed instructions are available in the printable recipe card at the end of this post.
Ingredient Spotlight & Expert Substitutions
Let’s dive deeper into the ingredients that make this homemade cream of chicken soup so delicious and versatile, along with some tips for tailoring it to your needs:
- BUTTER: We recommend using unsalted butter for this recipe. This gives you complete control over the total sodium content of your soup. If you only have salted butter available, simply omit or significantly reduce the additional salt called for in the recipe card below. Butter is crucial for creating the roux, which forms the creamy base of our soup.
- ALL-PURPOSE FLOUR: Standard all-purpose flour is used to create the roux when combined with butter. This forms the essential thickening agent for the soup. If you need a gluten-free option, you can easily substitute an equal amount of a good quality gluten-free all-purpose flour blend (one that contains xanthan gum works best for thickening). Alternatively, for a cornstarch-based thickener, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Add this slurry gradually at the end, after the chicken stock and before the cream, while whisking constantly, until your desired thickness is reached.
- CHICKEN STOCK: The backbone of our soup’s flavor. Using a high-quality chicken stock or broth will significantly enhance the overall taste. Look for low-sodium options if you’re watching your salt intake, as this allows you to season the soup to your preference. Homemade chicken stock is always fantastic if you have it, providing unparalleled depth of flavor. Vegetable broth can be used as a vegetarian alternative, transforming this into a cream of vegetable soup base.
- HEAVY WHIPPING CREAM: This is where the luxurious creaminess comes from! Heavy whipping cream provides a rich, thick, and velvety texture to the soup. If you’re looking for a lighter alternative, you can certainly substitute it with whole milk or half-and-half. Be aware that using milk or half-and-half will result in a slightly thinner mixture, and the final soup may not be as rich. Evaporated milk is another excellent substitute for heavy cream, offering a good balance of creaminess and a slightly less rich profile.
- SEASONINGS (GARLIC POWDER, ONION POWDER, SALT, PEPPER, CELERY SEED): These spices work together to build a robust and familiar flavor profile that mimics and surpasses the canned versions. Garlic powder and onion powder add aromatic depth without the texture of fresh ingredients. Salt and pepper are essential for balancing the flavors, so taste and adjust to your preference. Celery seed offers a subtle, earthy note that ties everything together, often found in traditional cream of chicken soup. Feel free to adjust these seasonings or add other favorites like a pinch of dried thyme or a bay leaf for extra complexity. Freshly ground pepper will always provide a more pungent flavor than pre-ground.
Step-by-Step: Crafting Your Creamy Chicken Soup Base
These step-by-step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Melt the Butter and Create the Roux: Begin by melting the unsalted butter in a 10-inch skillet or a small, heavy-bottomed pot over medium heat. Once the butter is fully melted and shimmering, add the all-purpose flour. Stir immediately with a whisk to combine thoroughly, forming a smooth paste known as a roux. Continue to cook this mixture for about 1 minute, whisking constantly. This crucial step not only removes the raw flour taste but also helps to lightly toast the flour, contributing a subtle nutty flavor and ensuring a smooth, lump-free base for your soup.
- Whisk in the Chicken Stock: Now, it’s time to add the liquid! Slowly pour in the chicken stock, about 1/2 cup at a time, into the roux while continuously whisking. This gradual addition and constant whisking are key to preventing lumps and achieving a silky smooth consistency. The mixture will thicken quickly at first as the roux absorbs the liquid, then more slowly as more stock is incorporated. Keep whisking until all the chicken stock has been added and the mixture is smooth and has begun to thicken uniformly.
- Incorporate the Spices: Once your base is smooth and starting to thicken, stir in all your chosen spices: garlic powder, onion powder, salt, pepper, and celery seed. Mix well to ensure they are evenly distributed throughout the soup base. This allows the flavors to meld and infuse into the soup as it continues to cook.
- Add Heavy Cream and Thicken: Finally, slowly pour in the heavy whipping cream while continuing to whisk. Reduce the heat to medium-low and continue to whisk frequently for about 10-15 minutes. During this time, the soup will gradually thicken to a beautiful, rich consistency. You’ll know it’s ready when it coats the back of a spoon and slowly drips off in thick, luscious clumps, much like a hearty gravy. Be patient, don’t rush this step, and avoid boiling to prevent the cream from separating. This gentle simmering allows the flavors to deepen and the soup to achieve its signature creamy texture.
Frequently Asked Questions & Expert Tips for the Best Cream of Chicken Soup
Absolutely! This homemade cream of chicken soup freezes beautifully. To freeze, first, allow the soup to cool completely to room temperature. Transfer it to a freezer-safe container, such as a sturdy Ziploc bag (expel as much air as possible) or an airtight container, leaving a little headspace for expansion. It can be stored in the freezer for 2-3 months. When you’re ready to use it, simply move the frozen mixture to the refrigerator to defrost overnight. You may need to whisk it vigorously or gently reheat it on the stovetop, adding a splash of milk or stock if it’s too thick after thawing.
Proper storage is key to enjoying your homemade soup for longer. Once the cream of chicken soup has cooled completely, transfer it to an airtight container or a heavy-duty Ziploc bag. It will keep well in the refrigerator for up to 1 week. For longer storage, as mentioned above, you can freeze it for 2-3 months. Always ensure it’s cooled before refrigerating or freezing to prevent bacterial growth and maintain quality.
Yes, you absolutely can! This recipe is for a cream of chicken *soup base*, but adding cooked chicken will turn it into a more substantial soup. Stir in about 1-2 cups of shredded or diced cooked chicken (leftover rotisserie chicken works wonderfully!) during the last 5-10 minutes of simmering, allowing it to heat through and absorb the flavors of the soup. This is perfect for a standalone soup or a heartier casserole.
Making this cream of chicken soup gluten-free is simple. Instead of all-purpose flour, use a good quality gluten-free all-purpose flour blend (preferably one that contains xanthan gum for better thickening) in equal measure when making the roux. Alternatively, you can use cornstarch as a thickener. Create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Add this slurry gradually to the hot liquid (after the chicken stock and before the cream) while whisking constantly, until your desired thickness is achieved.
If too thin: Mix 1 tablespoon of flour (or gluten-free flour) with 1 tablespoon of softened butter to form a paste (beurre manié). Whisk small pieces of this paste into your simmering soup until it reaches your desired thickness, allowing a few minutes after each addition for it to thicken. Alternatively, a cornstarch slurry (1 tsp cornstarch mixed with 2 tsp cold water) can be whisked in and simmered for a minute or two.
If too thick: Simply whisk in additional chicken stock or milk (or cream, depending on your preference) a tablespoon at a time until the soup reaches your desired consistency.
This homemade recipe creates a thicker, richer, and more intensely flavored soup base, similar to what you’d find in a can but without the added sodium, preservatives, and artificial ingredients. Canned condensed soup is designed to be diluted with an equal part of milk or water, while this homemade version is ready to use as-is in recipes or as a standalone soup. You control the flavor and ingredients entirely with homemade, ensuring a fresher and healthier product.
Versatile Serving Suggestions & Culinary Uses
The beauty of this homemade cream of chicken soup lies in its incredible versatility. It’s truly a foundational ingredient that can elevate a myriad of dishes. While delicious enough to enjoy on its own, perhaps with some crusty bread for dipping, it truly shines when used as a base or enhancer in other recipes.
You’ll find this soup widely used in all sorts of comforting casserole dishes, contributing a rich, creamy texture and savory depth. Think classic green bean casserole, hearty chicken and rice bakes, or even an elevated tater tot casserole. It’s also an essential component for the filling of delicious pot pies, from traditional chicken pot pie to turkey or vegetable versions. Furthermore, it serves as an excellent thickener and flavor booster for other soup recipes, providing body and a creamy mouthfeel.
Having a batch of this homemade goodness on hand is a perfect way to prepare for your next comfort meal. It saves you time and ensures you always have a high-quality ingredient ready when inspiration strikes. We love to store ours in an airtight mason jar, which looks lovely and keeps it fresh, but it can also be stored efficiently in a Ziploc bag (flat in the freezer to save space) or any other plastic container with a tight-fitting lid.
This recipe is straightforward enough to make ahead of time and store for whenever you need it. Don’t hesitate to easily double or even triple the ingredients, depending on how frequently you find yourself reaching for this indispensable base. A larger batch means more delicious meals with minimal effort!
Explore More Delicious Homemade Recipes
If you’ve enjoyed the satisfaction of making your own cream of chicken soup, you’ll love these other fantastic homemade recipes that offer superior flavor and freshness:
- Homemade Chili
- Homemade Biscuits
- Homemade Eggnog
- Homemade Pop Tarts
- Homemade Berry Jam
- Homemade Baked Beans
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Homemade Cream of Chicken Soup
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 4 Tbsp unsalted butter
- ¼ cup all purpose flour
- 2 cups chicken stock
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ¼ tsp pepper
- ⅛ tsp celery seed
- 1 cup heavy whipping cream
Things You’ll Need
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Large skillet
Before You Begin
- You can adjust the seasonings to taste.
- Store in an air-tight container or Ziploc bag in the refrigerator for up to 1 week, or in the freezer for 2-3 months.
Instructions
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Melt butter in a skillet over medium heat. Add the flour and stir to combine and cook for 1 minute. Long enough for the roux to form and raw flour to cook out.
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Slowly, pour in chicken stock 1/2 cup at a time, whisking to combine. As the mixture thickens, add more stock until complete. This will happen quickly at first, then take longer as the stock is added.
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Add in the spices and mix. Slowly add in the heavy whipping cream and whisk as well. Keep over medium-low heat and whisk for about 15 minutes until it is nice and thick. It should slowly drip off a spoon in thick clumps when ready. Similar to a thick gravy.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.