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This Homemade Cream of Chicken Soup recipe is a delicious substitute for the pantry staple, condensed soup. It’s great for adding to casseroles and soups.
For about $2.64, you can make 3 cups of homemade condensed chicken soup. It adds home-cooked flavor to your favorite recipes like New Mexico Style Green Chile Chicken Enchiladas and these Old Fashioned Chicken and Noodles.
![Cream of Chicken Soup Recipe • Food Folks and Fun (1) Cream of Chicken Soup Recipe • Food Folks and Fun (1)](https://i0.wp.com/foodfolksandfun.net/wp-content/uploads/2021/02/Homemade-Cream-of-Chicken-Soup.jpg)
Table of Contents
You will love this Cream of Chicken Soup
Forget the canned, processed soups and spend a few minutes making this homemade Cream of Chicken soup instead. I use canned Cream of Chicken Soup when I have to, just as much as the next person. But if I had to pick, I would choose this homemade version every single time.
The comforting and creamy flavor of this homemade version is beyond comparison. It gives you an authentic home-cooked flavor that you cannot get with the processed stuff. I think you will agree after tasting this version you will prefer it over the jellied stuff that comes out of the can.
Use this Cream of Chicken soup as a substitute for the can you buy in the store in all of your favorite casseroles, soups, and slow cooker meals.
Cream of Chicken Soup ingredients and cost
Per Serving Cost: $0.88
Recipe Cost: $2.64
- 1/2 cup (8 Tablespoons) unsalted butter – $0.80
- 1 cup chicken stock – $0.31
- 1 cup milk or half-and-half – $0.75
- 6 Tablespoons all-purpose flour – $0.12
- 1 teaspoon salt – $0.01
- 1/2 teaspoon ground black pepper – $0.03
- 1/2 teaspoon onion powder – $0.01
- 1/2 teaspoon garlic powder – $0.01
- 1/2 cup cooked chicken – $0.60
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Cream Of Chicken Soup
*See the recipe card below for complete recipe instructions.
- In a medium saucepan over medium heat, melt the butter.
- Whisk in the flour to create a paste. Stir continuously and cook for 1 minute.
- Gradually whisk in the chicken stock and milk until the mixture is smooth.
- Add the salt, pepper, onion powder, and garlic powder. Stir well to combine.
- Bring the mixture to a simmer and continue cooking until it thickens, approximately 2-4 minutes.
- Stir in the chicken.
- Remove the saucepan from the heat and allow the soup to cool completely.
- Transfer the cooled soup to an airtight container.
- Store the container in the refrigerator for future use.
Cream of Chicken recipe variations
- You can make different versions of your favorite cream soups by just changing up some of the ingredients. My website has recipes for Cream of Mushroom Soup Base and Cream of Celery Soup.
How to store Homemade Cream of Chicken Soup
SERVE: You can keep this at room temperature for up to 2 hours before it will need to be refrigerated.
STORE: Keep this chicken condensed soup in an airtight container in the refrigerator for about 1 week.
FREEZE: You can freeze this recipe in a freezer-safe container or Ziploc bag for 3-4 months. To do so, make sure the soup is completely cooled before placing it in a container.
DEFROST: Defrost in the refrigerator overnight, and then heat in a saucepan until heated through. If the soup separates, then blend the soup with an immersion blender or pour it into a regular blender and blend until it comes together.
Cream of Chicken Soup Recipe FAQs
What is cream of chicken soup made of?
Cream of chicken soup is made of simple ingredients that you may already have on hand. This recipe calls for butter, flour, chicken stock, half-and-half, salt, pepper, onion powder, garlic powder, and cooked chicken.
Is there a difference between condensed cream of chicken soup and cream of chicken soup?
No, there is no difference between condensed cream of chicken soup and cream of chicken soup. If it does not specify condensed soup, you can assume it is condensed.
Can you substitute cream of celery for cream of chicken?
Suppose you do not have cream of chicken soup or the ingredients to make it. In that case, you can easily substitute Cream of Celery (recipe coming soon) or even Cream of Mushroom (recipe coming soon) for the Cream of Chicken without overly altering the taste.
Does cream of chicken soup have pieces of chicken in it?
Traditionally, cream of chicken soup has small pieces of chicken for added texture and flavor. It is typically a creamy soup made with chicken broth or stock, cream or milk, small chicken pieces, and seasoned with various herbs and spices. However, some variations of the cream of chicken soup do not include chicken pieces. You can leave chicken pieces out if you prefer a smoother soup.
Cook’s Tools:
- Measuring spoons
- Liquid measuring cup
- Medium saucepan
- Whisk
![Cream of Chicken Soup Recipe • Food Folks and Fun (4) Cream of Chicken Soup Recipe • Food Folks and Fun (4)](https://i0.wp.com/foodfolksandfun.net/wp-content/uploads/2021/02/Homemade-Cream-of-Chicken-Soup-Substitute.jpg)
More Chicken Recipes:
- Easy Chicken Barley Soup
- Chicken Divan Casserole
- Crockpot Whole Chicken
- Stovetop Chicken Souvlaki Recipe
- Grilled BBQ Chicken
- Baked BBQ Chicken Drumsticks
- Rotisserie Chicken Noodle Soup
- Chicken and Gnocchi Soup Olive Garden Copycat
- Chicken Enchiladas with Green Chile Cream Sauce
- Easy Stovetop Chicken Fajitas
4.41 from 10 votes
Recipe for Cream of Chicken Soup
Author A Food Folks and Fun Original
Recipe Cost $ $2.64
Serving Cost $ $0.88
Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Total Time 15 minutes minutes
3 people
This Homemade Cream of Chicken Soup recipe is a delicious substitute for the pantry staple, condensed soup. It’s great for adding to casseroles and soups.
Equipment
Measuring spoons
liquid measuring cup
medium saucepan
whisk
Ingredients
- ½ cup unsalted butter
- 6 Tablespoons all-purpose flour
- 1 cup chicken stock
- 1 cup milk or half-and-half
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ cup chicken cooked and chopped
Instructions
Melt butter in a medium saucepan over medium heat.
Whisk in flour, so it makes a paste. Continue stirring and cook for 1 minute.
Whisk in chicken stock and milk until smooth.
Add salt, pepper, onion powder, and garlic powder. Stir until combined.
Bring the mixture to a simmer and cook until thickened, about 2-4 minutes.
Stir in chicken.
Remove the saucepan from the heat. Cool completely.
Place in an airtight container and store in the refrigerator.
Video
Notes
This recipe makes 3 cups.
Nutrition
Serving: 1cup | Calories: 411kcal | Carbohydrates: 19g | Protein: 8g | Fat: 34g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 936mg | Potassium: 258mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1117IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg
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