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Homemade Cream of Chicken Soup

Name: Homemade Cream of Chicken Soup
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings.
Ingredients: 1/3 cup butter, cubed; 1/3 cup all-purpose flour; 1 cup chicken broth; 1 cup 2% milk; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 1/4 teaspoon pepper

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Test Kitchen Approved

Total Time

Prep/Total Time: 15 min.

Makes

4 servings

Updated: Jul. 14, 2023

This isn't intended to be eaten like a traditional soup, but used in recipes that call for undiluted cream soup. If you are looking for a replacement for canned condensed cream of chicken soup, make this and add it to the recipe. —Emma Wick, Miami, Florida

Homemade Cream of Chicken Soup Recipe photo by Taste of Home

Ingredients

1/3 cup butter, cubed
1/3 cup all-purpose flour
1 cup chicken broth
1 cup 2% milk
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Directions

In a small saucepan, melt butter over medium heat. Whisk in flour until smooth. Gradually whisk in broth and milk until blended. Stir in salt, garlic powder and pepper; bring to a boil. Cook and stir until thickened, 1-2 minutes. Stir this mixture into recipes that call for 1 can condensed cream of chicken soup, undiluted.

Cream of Chicken Soup Tips

How do you use homemade condensed cream of chicken soup?

This recipe replaces one can of store-bought condensed cream of chicken soup, undiluted. Use it in any recipe that calls for a can, such as chicken cordon bleu bake, chicken noodle casserole or other casseroles with condensed soup.

How do you store homemade cream of chicken soup?

If you’re not ready to prepare and serve your favorite recipe with condensed cream of chicken soup right away, you can store your homemade condensed soup in an airtight container in the refrigerator until you're ready to do so. Just be sure to prepare the recipe within 3 to 5 days so the condensed soup doesn't spoil.

Can you freeze homemade cream of chicken soup?

Homemade cream of chicken soup freezes well and keeps for up to 4 months. Thaw it overnight and reheat it gently on the stovetop. The milk may separate upon reheating, but it comes back together when whisked firmly with a wire whisk.

—Lindsay Mattison, Taste of Home Contributing Writer

Nutrition Facts

1/2 cup: 208 calories, 17g fat (11g saturated fat), 46mg cholesterol, 661mg sodium, 12g carbohydrate (3g sugars, 0 fiber), 4g protein.