Homemade Cream of Chicken Soup
This delicious cozy soup is so full of flavor, you will never want to buy cream of chicken soup again!
This soup comes together in under 15 minutes and uses things most pantries have on hand – perfect for those “oops, out of soup!” days. The extra bouillon makes the flavor pop and keeps things tasting homemade, not bland. If you’re watching salt, start light and add more at the end – bouillon packs a punch. Soups thicken as they cool, so if yours gets too stiff, stir in a splash of milk.
Serving Suggestions
- Use in Chicken Pot Pie (get Mary Katherine’s homemade crust recipe for an extra treat!)
- Pour over rice or noodles for an easy dinner
- Stir into casseroles or freeze for future weeknight meals
Can I make this soup ahead of time?
Absolutely! Store it in the fridge for up to 4 days, or freeze for up to 3 months. It may thicken as it sits—just reheat gently and whisk in a little extra milk.
What milk should I use?
Whole milk gives the richest result, but any milk—even dairy alternatives—will work. Adding a splash of heavy cream makes it ultra-creamy, but isn’t required.
Can I make this gluten-free?
Yes! Swap the all-purpose flour for a cup-for-cup gluten-free flour blend, or try cornstarch (start with ⅓ cup, mixed with a little cold water, then whisked in at the end).
How do I adjust the seasoning?
Taste as you go. Bouillon is salty, so add salt last. Onion powder and garlic powder can be bumped up or down according to what suits your table.
Does this really make two cans’ worth?
Yes! The quantities in this recipe will give you about the same as two standard (10.5 ounce) cans of cream of chicken soup. **The recipe as noted will give you 2 cans as prepared with adding milk!
Can I swap in veggie or turkey broth?
Certainly! Turkey or vegetable broth work just fine for a slightly different flavor profile.
From My Table to Yours
Give this recipe a try and let it be your new go-to for creamy, chickeny comfort. Gathering around the table with family and friends just gets better when you skip the cans and stir up something homemade. For more classics and kitchen stories, subscribe to Mary Katherine’s Table—after all, the best ingredient is a little kindness.
Cream of Chicken Soup (Better Than Store-Bought)
Ingredients
- 4 tbsp butter (half a stick)
- 1/2 cup plus 2 tablespoons all-purpose flour
- 2 cups cups chicken broth Better Than Bouillon, bouillon cubes, or store-bought chicken broth
- *Add an extra teaspoon of bouillon for richer flavor **optional
- 1 cup milk any kind
- Add a splash of heavy cream for richness optional, but ideal
- 1/2 tsp salt or to taste
- 1/2 tsp onion powder or to taste
- 1/2 tsp garlic powder or to taste
Instructions
Start the base:
- Melt butter over medium-low to medium heat in a heavy-bottomed saucepan.
Prepare the Chicken Broth:
- While butter melts, whisk together two cups of hot water with Better Than Bouillon or bouillon cubes. Add a heaping teaspoon extra bouillon for depth of flavor.
Add the Flour:
- Once butter is melted, gradually whisk in flour—start with a bit, then add the rest. Whisk almost constantly until it resembles thick, wet sand. Let this mixture cook for a couple of minutes, but don’t let the heat go over medium.
Whisk in the Broth:
- Add the chicken broth in thirds or fourths, whisking well after each addition. The mixture will thin and start to look like soup.
Milk Mixture:
- Combine your cup of milk with a splash of cream. Warm slightly in the microwave (about 30 seconds) to temper it, so it blends smoothly and doesn’t curdle when added to the pot.
Finish the Soup:
- Pour in the milk mixture, then add salt, onion powder, and garlic powder (½ teaspoon each, or to taste). If you like celery salt, add a pinch here. Stir constantly until smooth and creamy, lowering heat as needed.
Check Consistency:
- Cook until bubbling, smooth, and thick enough for casseroles—about the consistency of a canned cream soup, but silkier.
Taste and Adjust:
- Taste and tweak seasonings if you want. Pour into containers or use right away in recipes. This makes about the equivalent of two 10-ounce cans of store-bought soup.
