This homemade cream of chicken soup recipe is a quick, easy substitute for the canned condensed soup in your favorite recipes. It makes enough to replace two cans and works perfectly in casseroles, soups, slow cooker meals, or anywhere you’d normally reach for the canned version.

A hand holds a spoon scooping thick homemade cream of chicken soup from a wooden bowl. A red and white can of Campbell’s cream of chicken soup ia in the background.

I won’t knock canned soup—it’s convenient and get’s the job done. But once I realized how quick and simple it is to make from scratch, I started using this recipe more often than not.

It comes together with just a few pantry staples: a basic roux, chicken stock, milk, and seasoning. The result? A smooth, fresh, and flavorful base for all your creamy recipes.

You can also use this as a substitute for cream of mushroom or any other “cream of” soup in recipes. It’s a simple way to skip the preservatives and excess sodium and deliver all the creamy comfort of the original.

Why you’ll love this recipe

Wholesome ingredients. Made with simple, fresh ingredients and no preservatives.
Super versatile. Use it in casseroles, soups, or crockpot recipes.
Creamy and smooth. Perfect for any recipe calling for condensed soup.
Easy to customize. Adjust the thickness, lower the sodium, or mix in herbs and veggies to make it your own.

Ingredients for Cream of Chicken Soup Recipe

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Labeled ingredients for homemade condensed cream of chicken soup, including flour, milk, chicken stock, butter, and spices.

Butter: I use unsalted butter since chicken stock already adds salt. This way, you can season to taste at the end. Salted butter works too.
All-purpose flour: Combines with the butter to form a roux, which thickens the soup.
Chicken stock: Regular, low-sodium, or unsalted stock both work well. You can also use chicken broth, they’re very similar and either will give great flavor.
Milk: Whole milk gives the soup its richness. No need to temper it—it’s added when the mixture has cooled slightly.
Seasoning: A simple blend of dried parsley, onion powder, salt, and pepper.

How to Make Homemade Cream of Chicken Soup

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Collage pin with four numbered images showing steps to make cream of chicken. Step 1 shows butter melting in a saucepan. Step 2 shows flour mixed in to form a roux. Step 3 shows milk added to the mixture. Step 4 shows a smooth, creamy sauce. A whisk is visible in the background of each image.

Step 1: Melt butter in a saucepan over medium-low heat.

Step 2: Sprinkle in the flour and whisk until it forms a golden paste (a roux). Cook and whisk for 2-3 minutes.

Pro Tip:

Whisking for the extra few minutes helps to get rid of the taste of raw flour.

Step 3: Slowly whisk in the stock, whisking until smooth. Then, whisk in the milk.

Step 4: Increase the heat to medium and bring the soup to a simmer. Add your seasonings and salt and pepper to taste.

Step 5: Simmer for 2-4 minutes, still whisking, until the creamy soup reaches a smooth, thickened consistency. It will also continue to thicken as it cools.

Storage

Cream of chicken soup being poured into a mason jar with a can of condensed cream of chicken soup in the background.

Refrigerator: Store in an airtight container (I use a glass mason jar) for up to 5 days.

Freezer: You can freeze this for up to 3 months, but be aware that the texture may change slightly due to the dairy. Whisk well while rehating.

How to Reheat: Warm slowly over low heat, whisking often. Add a splash of broth if it needs thinning.

Recipe Tips

Use as a direct substitute for any recipe that calls for a can of cream of chicken soup.
This recipe makes enough to replace 2 cans. Cut it in half if you only need one.
Start with light seasoning, then adjust based on the dish you’re making.
Let the soup cool slightly before storing or using in recipes. It thickens as it sits.

A spoon of homemade condensed cream of chicken soup above an open mason jar. The soup is lightly speckled with herbs. A Campbell’s can and plate of parsley are visible in the background.

“Cream of” Variations

This recipe can replace any condensed “cream of” soup—no changes needed. Whether a recipe calls for cream of mushroom, celery, onion, or even bacon, this base will work just fine.

But if you want to boost the flavor to better match a specific variety, try one of these easy add-ins:

Cream of Celery Soup: Use vegetable broth and stir in finely chopped, sautéed celery and a pinch of celery seed.
Cream of Mushroom Soup: Add sautéed, finely chopped mushrooms.
Cream of Onion Soup: Stir in sautéed onions.
Cream of Bacon Soup: Add cooked, crumbled bacon.wist.

Additions and variations

Extra chicken flavor: Add chicken bouillon and/or finely diced cooked chicken.
Gluten-free: Use a gluten-free flour blend instead of all-purpose flour.
Lighter version: Use low-fat milk for a thinner, lighter soup.
Garlic: Add garlic powder for extra flavor.
Herbed version: Stir in fresh or dried thyme, rosemary, or poultry seasoning.

Bowl of cream of chicken soup with a wooden spoon resting in it. A Campbell’s condensed cream of chicken soup can, chopped parsley, and kitchen towel surround the bowl.

What to Make with Cream of Chicken Soup

Recipe

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Homemade Cream of Chicken Soup

Author: Jaclyn

Prep: 5

Cook: 10

This homemade condensed cream of chicken soup is a quick and easy substitute for the canned version. It makes enough to replace two 10.5 oz cans and works in any recipe that calls for cream of chicken, mushroom, or celery soup.

Ingredients

▢ 6 Tbsp unsalted butter
▢ ½ cup all purpose flour
▢ 2 cups chicken stock
▢ 1 cup cold milk
▢ ½ teaspoon dried parsley
▢ ¼ teaspoon onion powder
▢ ¼ teaspoon salt, or to taste
▢ ⅛ teaspoon black pepper, or to taste

Instructions

Melt butter in saucepan over medium-low heat
6 Tbsp unsalted butter
Whisk in the flour to create a smooth roux. Cook for 2-3 minutes, whisking constantly, to remove the raw flour taste.
½ cup all purpose flour
Whisk in stock until smooth. Whisk in milk.
2 cups chicken stock, 1 cup cold milk
Increase heat to medium. Bring to a simmer, whisking continuously. Add seasonings. Allow to simmer for 2-4 minutes, whisking often, until smooth and thickened. The mixture will continue to thicken up as it cools.
½ teaspoon dried parsley, ¼ teaspoon onion powder, ¼ teaspoon salt, ⅛ teaspoon black pepper

Notes

This recipe makes the equivalent of 2 cans (10.5 oz each) of condensed soup. Use ½ the recipe for every 10.5 oz can needed.
Store in the fridge up to 5 days or freeze up to 3 months.
For extra flavor, stir in chicken bouillon or finely chopped cooked chicken.