Thick creamy and delicious homemade cream of chicken soup. This cream of chicken soup recipe has so much flavor and is surprisingly easy to make. You'll never buy store bought again!
I have to be honest about something, dear readers: I sometimes buy store-bought ingredients.
Yes, it's true! On occasion, I won't have the time or the proper ingredients to make a fully natural version of something. So I'll spring for the store bought version of it and do my best to make a more natural version the next time.
If I keep getting a certain food over and over again, I'll start trying to think of ways I can make it myself. Because if I'm needing to buy it over and over again, it's a staple in my pantry.
If it's a staple in my pantry, that means we are eating if a lot and I want it to be as healthy as possible!
I don't know about you but, every time I buy a can of Cream of Chicken Soup, I think to myself, "You should try to make a homemade version and get rid of all the unnecessary ingredients!"
But then, I buy that can, make the recipe that calls for it and forget about it until the next time.
This scenario is especially repeated with traditional family recipes like Broccoli Nut Casserole and Mom's Chicken Pot Pie!
The last time I made Mom's Chicken Pot Pie, I reached for the can of Cream of Chicken Soup and thought, "This is ridiculous - you know the unhealthy ingredients so, now it's time to make a cream of chicken soup recipe!"
How is this Homemade Cream Of Chicken Soup Recipe So Much Healthier?
Let's talk about what is left out of this homemade version. Here are a few ingredients listed on the last can I have in my pantry: modified cornstarch, soybean oil, MSG, soy protein concentrate, natural flavors, yeast extract, autolyzed yeast extract, disodium phosphate...UGH!
My inspiration came from this recipe by Raising Generations Nourished. I changed it just a bit to fit my taste and to use ingredients that I normally have on hand. I have to say that this is a keeper of a recipe.
In fact, I will never buy another can of Cream of Chicken Soup!
Homemade Just Tastes Better
As is true of most recipes, the homemade version is more flavorful and, of course, healthier. When added to Mom's Chicken Pot Pie, no one guessed that the difference was Homemade Cream of Chicken Soup! It blended in well with the rest of the ingredients and tasted great.
I tend to be a by-the-seat-of-my-pants type of gal! I write out a menu plan so, I do plan ahead to some extent. But, while the following recipe is easy to whip up (only 20 minutes.), I don't always have time to make it, put a recipe together using it, cook it and get it on the table by mealtime! That is where the larger batch comes in.
When I have extra time, I make the large batch. Once made, I let the soup cool completely and freeze it. Then, Homemade Cream of Chicken Soup is ready to thaw and use - just dump it out as you would if you had opened a can.
Fewer Ingredients
Besides the different spices in this cream of mushroom soup recipe, it only contains five ingredients. That is a big difference since I did not even list all the ones on the store-bought can!
This is not something just for master chefs - there's a trend of making your creamy chicken sauce like the 5-ingredient sauce from this creamy chicken casserole recipe.
So, by making using this cream of chicken soup recipe and making the homemade version, we are eliminating unnecessary and unhealthy ingredients and adding nutrient dense ones.
Making such healthy changes makes me feel so happy and fuzzy inside - doesn't it you?
I make this Cream of Chicken Soup recipe using my immersion blender (affiliate link) and blend it right in my boiler. If you don't have an immersion blender, just transfer it to your blender and then return to the boiler to heat if necessary.
Wondering how to substitute homemade for the cans of Cream of Chicken Soup? 2 cups (1 pint) of soup = 1 can of Cream of Chicken Soup.
Now for the recipe...
📋 Recipe
Homemade Cream of Chicken Soup
Ingredients
For 2 cups
- 1 onion chopped
- 1 cups chicken broth
- 1 cups milk
- ¼ cups flour or white rice powder for gluten-free
- 2 tablespoon butter
- 1 teaspoon parsley
- ½ teaspoon salt
- ¼ teaspoon pepper
For 12 cups
- 3 onions chopped
- 6 cups chicken broth
- 6 cups milk
- 1 ½ cups flour or white rice powder for gluten free
- 4 tablespoon butter
- 2 tablespoon parsley
- 1 tablespoon salt
- 1 ½ teaspoon pepper
Instructions
-
Saute the onions in butter until translucent.
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Add the broth, spices and bring to a boil.
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Using an immersion blender (or blender), blend until smooth.
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Return to heat and keep the broth mixture simmering.
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Whisk the milk and flour (or rice powder) together in a mixing bowl.
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Pour the milk and flour mixture into the simmering broth whisking as you pour.
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Continue to cook over medium-high heat until thickened - about 10 minutes or longer depending on the quantity of soup being made.
-
Adjust salt and pepper to taste.
-
Use as desired - Store in the refrigerator - Freezes well.
Notes
- 2 cups (1 pint) of soup = 1 can of Cream of Chicken Soup
- * Please note that this recipe is used as a substitute for the canned, store-bought version. And it is great! The broth gives a wonderful flavor and you will not be able to tell the difference.
- If I were serving this alone as a meal, I would add some cooked chicken to it.
Note: Nutritional information includes the information for white flour.
Shannon says
Does this actually freeze well. In my experience, creamy soups don't freeze well. They separate and become a gross gloppy mess. If this areezes well, though, I would be beside myself with excitement. I don't want to make a fresh batch every time I need it. Otherwise I will just avoid anything with cream of soups... which is what I am doing right now :)
Dina-Marie says
Shannon, I do freeze mine and have for several months before using them. When I do use the frozen soup, I am adding it to recipes and the texture has not been an issue. I hope you enjoy it!
Sammy says
I'm guessing Cream Of Mushroom would be similar?
Dina-Marie says
Sammy, yes, I would use beef broth rather than chicken and add mushrooms - sounds like another recipe to share!
Victoria says
Thanks for the recipe! Other cream of chicken postings out there are for the *condensed* version (which I didn't want). I didn't blend the soup and added chicken and sauteed mushrooms. I served it over rice and it was perfect! For those who are wondering about this recipe, it's a keeper!
Dina-Marie says
Thanks for taking the time to comment - it is always an encouragement to know that others enjoy the recipe as much as we do!
Erin says
I replaced the milk with almond milk and it turned out great. Thanks for the recipe.
Dina-Marie says
Erin, thanks for taking the time to let us know!
Steve says
Would never attempt to make this with no chicken in it. Stock does not count!
Dina-Marie says
Actually, Steve, you should try it - it is delicious and the stock gives the wonderful chicken flavor plus you have all the benefits of bone broth!
Julie says
Steve, I totally agree. Unless the broth or stock used is gelatinous cold, it certainly would not have the benefits of bone broth.
I would make with some chicken thighs, pull them out of the soup to blend the liquid, then chop the thigh meat and add it back to serve.
Trish Penn says
Homemade stock always counts! Who needs cream of chicken soup when you can get the benefits of good bone broth anyway? It just makes a change and the possibility for different uses. I tend to agree that for a really meaty cream of chicken soup adding the meat is going to give a more flavourful end result.
Dina-Marie says
Trish, I agree too but I use this for a substitute instead of canned and it works great! Thanks for taking the time to comment!
Trish Penn says
I kind of mucked this up. I know what I did wrong was not having the blended stock mixture simmering well enough ( a warning for beginners) so I sort of ended up with a floury tasting muck to start with. I was annoyed with myself as this was made with my own chicken bone broth,stock along with extra chicken. I managed to save it with the addition of some fresh herbs, extra milk and extra seasoning. Tended to lose the chicken taste though. I am planning to let it cool completely then add more stock and reheat. Wish me luck. Good recipe - my mistake but hopefully fixable. Personally, I just love my bone broth but thought this would be a good way to make extra use of the meat and please hubby at the same time. If worst comes to worst it will be a useful addition for other recipes.
Dina-Marie says
Thanks for sharing, Trish and I hope it works like you want it too!
Linda says
TY!! Made it, love it. Added chicken and veges , served for dinner.
Dina-Marie says
Linda, so glad you liked it - I have never served it alone but I love using it for a replacement for canned. Thanks for the additions!
Ed Dugan says
Don't you think it would be greatly improved if you added some leftover shredded chicken to the soup? Otherwise, the chicken will be insulted.
Dina-Marie says
Ed, I use this recipe to substitute in recipe for the store bought canned. With that in mind, it is a great substitute. If I were serving it alone as part of a meal, yes I would add some chicken.
Raia Todd says
Yum! So easy and SO much healthier than canned!
Dina-Marie says
Raia, it really is and is easy to make - plus, it tastes delicious!
Norma Rau says
Thank you SO much for sharing this recipe! My daughter wanted a creamed chicken on buns for her confession of faith at church. Since we have large families on both sides and a lot of friends who we invited, we were expecting about 150 people. We used about 15 lbs of cooked chicken and three batches of your 12-cup recipe. We haven't had the get together yet, but my older daughter gladly taste-tested the chicken mixture and declared it the best batch of "Chicken Glop" that she ever tasted. SO superior to the canned stuff--Thanks again!
Dina-Marie says
Norma, thank you so much for sharing and I am glad it passed the taste test!!!