Homemade Cream of Chicken Soup

This recipe for Homemade Chicken Soup is an absolute game changer! It’s so easy to make with just a few healthy ingredients. Plus, it’s so much healthier than the condensed canned stuff…and it tastes amazing! Here’s how to make cream of chicken soup that’s worth kicking the cans for.

The best homemade cream of chicken soup

There are many recipes that call for cream of chicken soup. These recipes are comforting and delicious, but the cream of chicken in a can just isn’t.

But I have good news! Making your own cream of chicken soup truly is one of the easiest recipes to make, and it’s so delicious! Now that I’ve started doing it, I just can’t go back. And I bet you won’t either.

Ingredients for homemade cream of chicken soup

What’s in this soup you ask? Just four ingredients I’m sure you already have.

• butter
• Flour
• milk
• chicken soup

I also love that homemade chicken soup lets you control the amount of sodium you get. Using low-sodium chicken broth works great, and I didn’t even feel the need to add extra salt. So there’s a lot of flavor with a lot less sodium. You can just use a can of chicken broth, but I prefer to use better than bouillon paste because I think it tastes better.

Here’s the breakdown: Store-bought cream of chicken soup contains 2,175 mg of sodium per can. This recipe (which makes the equivalent of a can) from homemade contains 610 mg of sodium. That’s 3.5 times less sodium – homemade is insanely better!

I even got curious and made a version with whole wheat instead of white flour and it worked great! If you choose to do this, I recommend using double the amount of flour as it seems a little less effective at thickening.

How to make homemade cream of chicken soup

1. Start by making a roux: Melt the butter in a saucepan over medium-high heat, then stir in the flour.
2. Continue beating until smooth and bubbly. Add your broth and milk VERY SLOWLY while beating quickly (I recommend combining your milk and broth ahead of time so you can add them at the same time). It looks like the mixture is separating, but stay tuned and add a little more liquid as it comes together. Ultimately, you can just throw in the rest.
3. Bring the mixture to a gentle boil. If you haven’t already, turn the heat down to medium and simmer, uncovered, until slightly thickened, 5 minutes. Once you take it off the heat it will continue to thicken.
4. Store in a jar or Tupperware in your fridge for up to a week, or use right away in your favorite recipes! I like to double the recipe when I make it to have something on hand.

Use as a substitute for canned condensed chicken cream

1 single recipe = 1 10.5 ounce can of condensed chicken soup.

1 can is about 1 1/4 cups. You can substitute this recipe directly for a can of cream of chicken soup in any recipe. When I do this, I almost always double or quadruple and freeze the extra for next time.

Storage:

I love storing these jars with these lids in both the fridge and freezer.

You can store in the fridge for up to 1 week

You can freeze up to 3 months

Just let it thaw in the fridge overnight, then spoon straight out of your jar when you’re ready to use it.

Creamy Chicken Soup Recipes: