A homemade Cream of Chicken Soup is completely and utterly incomparable to the canned stuff. It’s silky and thick, with the subtle fragrance of thyme, and it tastes real. Simple to make, this recipe is sure to become a favourite you’ll make over and over again! Soul warming Homemade Cream of Chicken Soup. Simply and utterly divine. www.recipetineats.com Growing up, I was “deprived” of canned soup. And such is the case when you’re a kid that you always want what you can’t have. I got sent to school with bento boxes and eyed off my friends’ peanut butter sandwiches with jealousy. I looked forward to sleepovers, not only because of the excitement of staying at a friends’ place, but because I got to try food that my mother would never make. Such as – soup from a can. I can’t believe how much I used to love that stuff! (I also can’t believe that I used to be embarrassed being sent to school with bento boxes. It’s all the rage nowadays!) At some point, I grew up, learned how to cook, found and made a homemade cream of chicken recipe. And today, I shake my head, wondering how on earth I used to think canned soup was so delish. Homemade cream of chicken soup is SO GOOD. If you like canned cream of chicken soup or those instant cup-a-soup packets, you are going to LOVE this!

“This cream of chicken soup recipe is very straight forward. Thick, creamy, and it tastes real. The canned stuff is no comparison!”

Soul warming Homemade Cream of Chicken Soup. Simply and utterly divine. www.recipetineats.com

Homemade Condensed Cream of Chicken Soup

This recipe is an updated version of a recipe I posted way back when I started RecipeTin Eats. The previous recipe was written starting with a homemade condensed cream of chicken soup – thick and gloopy like Campbell’s soup in a can. I went through a phase when I made homemade condensed soup which I would then keep for a few days then later use to make a soup or casserole. However, I found that I haven’t made condensed soup in years, mainly because it can only be kept for a few days so it kind of defeats the purpose of that recipe. But in case you want it, I’ve kept it – click here to get the recipe for the homemade Cream of Chicken Soup! This is what it looks like. I told you – gloopy!! Homemade Condensed Cream of Chicken Soup www.recipetineats.com With just 395 calories for a meal size bowl, this cream of chicken soup recipe is healthier than most creamy soups because it’s made without cream. It’s far healthier than canned – lower in sodium, preservative free and other artificial additives. And you can tell the difference with just one spoonful. It tastes so much better than canned, it’s almost a joke! Soul warming Homemade Cream of Chicken Soup. Simply and utterly divine. www.recipetineats.com I know I’ve included croutons here, but nobody would ever say no to a side of crusty bread for dunking! Here are some of my favourites.

Soup Dunkers

Soul warming Homemade Cream of Chicken Soup. Simply and utterly divine. www.recipetineats.com I use this cream of chicken soup recipe as a base for making more fully loaded soups, filled out with noodles or rice, and more veggies. Such as this Cream of Vegetable Soup with Noodles. But for this one, I wanted to share the “classic” version, like what you get out of the can. So it’s light on the veggies and chicken – but what you do see is the real deal, nice and fresh! I really think you’ll love this. The subtle fragrance from the thyme is really lovely, I think that’s what seals the deal for me. Enjoy! – Nagi xx

Cream of Chicken Soup recipe
WATCH HOW TO MAKE IT

Homemade Cream of Chicken Soup recipe video! (Not my hands, I was just the “director”, videographer, editor, gofer, lighting person, stylist, script writer, recipe maker. The hands will be back on Friday for a weekend treat I’m super excited about! ) PS Also, I forgot celery when filming. Oops. Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. Servings4 Tap or hover to scale Recipe VIDEO above. A homemade version of Cream of Chicken Soup, light years away from the canned stuff! This version is light on the veggies and chicken to make it like what you get in cans, but feel free to load it up with more. Consider adding noodles or rice too!

  • 1 tbsp olive oil
  • 50 g / 3.5 tbsp unsalted butter
  • ½ cup / 75 g flour
  • 1 garlic clove , minced
  • ½ small brown onion , finely chopped
  • 1 small carrot , diced
  • 1/2 red capsicum/bell pepper , finely chopped
  • 1 small celery stick , diced
  • 2 cups / 500 ml chicken stock / broth , preferably low sodium
  • 3 cups / 750 ml milk , any fat %
  • ½ tsp salt
  • ¼ tsp EACH garlic powder , onion powder, dried thyme, black pepper (“Spices”)
  • 3/4 cup frozen peas
  • 1 cup cooked chicken , diced or shredded
  • Croutons:
  • 2 slices white bread , cut into cubes
  • Olive oil spray
  • Salt
  • Heat oil in a large pot over medium high heat. Add onion and garlic and cook for 2 minutes until partly translucent but not browned.
  • Add carrots, celery and capsicum, cook for 1 minute to soften.
  • Add butter and melt. Then add flour and mix until incorporated, and stir constantly for 1 minute.
  • Add broth, mix until flour is incorporated, then add milk. Mix to combine, then add salt, Spices, chicken and peas.
  • Bring to simmer, mixing occasionally to stop bottom of sticking. As it heats, it will thicken – about 4 to 5 minutes. Don’t let it bubble.
  • Once thickened to your taste, adjust salt and pepper. Ladle into bowls and serve garnished with croutons and fresh thyme if desired.
  • Croutons: Spray croutons generously with oil, sprinkle with salt, then bake for 5 minutes at 180C/350F or until golden and crunchy.

1. This recipe was originally published in August 2014 and has been updated. The original recipe was written starting with a homemade condensed cream of chicken soup (that gloopy stuff that comes in cans), but because that only keeps for a few days, I haven’t made it in years because it kind of defeats the purpose of having it on hand. I don’t make casseroles or pasta bakes using condensed soup so I don’t use it for that purpose either. So I removed that recipe and instead recreated this cream of chicken soup recipe to be made from scratch. However, in case you want the Condensed Cream of Chicken Soup recipe, click here to get the recipe. 2. Fill it out — This is terrific filled out with noodles / rice (pre cooked then added into the soup) and more veggies. 3. Storage — leftovers will keep for 4 days in the fridge, or freezer for 3 months (thaw then reheat). Use a touch of water if needed to loosen the soup. 4. Nutrition per serving, assuming 4 servings excluding croutons. Each serving is about 1 3/4 cups.
Serving: 323gCalories: 395cal (20%) Keywords: Cream of chicken soup

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LIFE OF DOZER

Dozer wants highlights too! (Either that, or he’s crawling over me in a mad panic trying to escape ) PS Yes, I live in a very dog friendly neighbourhood! This is a super easy recipe for making your own homemade cream of chicken soup. Just four ingredients and so delicious! Get ready to ditch the retro cans of condensed soup and make your very own cream of chicken soup at home! If you’ve ever ventured down to Casserole Town, you are probably very familiar with the ingredient “cream of chicken soup.” And what that means is the goopy gloppy condensed stuff that usually comes in a can because it is magically useful in all sorts of down-home comforting casseroles, soups, and hot dishes. To be clear, we have no problem occasionally using the canned condensed soup! It’s easy, it’s nostalgic, and it absolutely works. But the thing is, it is SO EASY TO MAKE YOURSELF. Sure there may still be goops and glops because that is its truest wonderful form, but with very little time and with things you probably already have on hand, you can have a lovely little homemade version on hand to toss into any pan of comfort food you have cooking and you will know every single ingredient in it. No can-mysteries here.

In This Post: Everything You Need For Homemade Cream Of Chicken Soup

  • Watch How to Make This Recipe
  • Ingredients for Cream of Chicken Soup
  • Let’s Make This Cream of Chicken Soup
  • Uses for This Condensed Soup
  • Homemade Cream of Chicken Soup: Frequently Asked Questions

Prefer To Watch Instead Of Read?

Grab Your Ingredients For Cream Of Chicken Soup

The ingredient list here is beautifully short and chances are, you don’t even have to head to the grocery store. Always a win in our book!

  • chicken broth
  • milk
  • flour
  • seasoning mix (onion powder, garlic powder, parsley, salt & pepper)

You read that correctly. That is literally it. And now you need to have an easy peasy little wholesome version at the ready. You could also certainly change up those seasonings for whatever you might be making, but that’s our fave combo.

Let’s Start Simmering Cream Of Chicken Soup

Making this cream of chicken business is almost as quick as the ingredient list.

  • Simmer. Combine the chicken broth and 1/2 cup of the milk in a saucepan and bring it to a low boil.
  • Season. While that’s coming to a boil, whisk the flour and seasonings of choice into the remaining milk until a smooth mixture forms, like a roux. Add that to the saucepan and continue to whisk over heat until everything is smooth and thick.

That’s pretty much it! The mixture will continue to thicken a bit as it cools as well so you will be all set to plonk it into any old recipe to up that decadence factor a notch or two. Whisk sitting in a bowl with ingredients for cream of chicken soup. Again, this isn’t so much a soup you would eat straight up, (though you could certainly use it as a base, add some veg and chicken and more broth and whip yourself up a creamy little soup bowl), but rather as that magical little something to add into casseroles and other bakes. Baked hashbrowns, mac & cheese, sausage gravies…so many options for this little guy! And, if you’re a tried and true Minnesotan, this might just up your tater tot hot dish game forever. It’s just a simple, lovely way to keep all the ingredients a little more wholesome without too many added steps. Yes please and thank you.

Homemade Cream Of Chicken Soup: Frequently Asked Questions

What’s in the seasoning mix for this soup? The seasoning possibilities are really open-ended. I change the spices I use every time I make this depending on what I’m going to use the soup for. 1/2 tsp. onion powder, 1/2 tsp. garlic powder, 1/2 tsp. black pepper, 1 tsp. salt, and 1/2 tsp. parsley is my fave combo. My soup got chunky and lumpy. Is that right? The texture can get lumpy really quickly so I suggest keeping the heat as low as possible and whisking continuously for a more smooth consistency. Do I eat this plain? This is similar to the condensed canned soup you’d buy in the store, but homemade obviously and so much better! It’s best used as a base for casseroles rather than enjoyed plain. I want to make this instead of buying condensed soup at the store. How many cans is this equivalent to? 2 cans! Print

Description

This is a super easy recipe for making your own homemade cream of chicken soup. Just four ingredients and so delicious!

  • 2 1/2 cups chicken broth (I used 2 cans)
  • 1 1/2 cups milk
  • 3/4 cup flour
  • 1 tablespoon seasoning mix
  1. Combine the chicken broth and 1/2 cup of the milk in a large saucepan. Bring to a low boil.
  2. Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.
  3. Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Keywords: homemade cream of chicken soup, cream of chicken soup, condensed cream of chicken Recipe Card powered by

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  • Level:
    Easy
  • Total:
    1 hr
  • Prep:
    20 min
  • Cook:
    40 min
  • Yield:
    4 to 6 first-course servings
  • Nutrition Info
    Nutritional Analysis
    Per Serving
    Serving Size
    1 of 12 servings
    Calories
    258
    Total Fat
    18 g
    Saturated Fat
    9 g
    Carbohydrates
    13 g
    Dietary Fiber
    1 g
    Sugar
    4 g
    Protein
    11 g
    Cholesterol
    62 mg
    Sodium
    539 mg
  • Level:
    Easy
  • Total:
    1 hr
  • Prep:
    20 min
  • Cook:
    40 min
  • Yield:
    4 to 6 first-course servings
  • Nutrition Info
    Nutritional Analysis
    Per Serving
    Serving Size
    1 of 12 servings
    Calories
    258
    Total Fat
    18 g
    Saturated Fat
    9 g
    Carbohydrates
    13 g
    Dietary Fiber
    1 g
    Sugar
    4 g
    Protein
    11 g
    Cholesterol
    62 mg
    Sodium
    539 mg

Deselect All 1/2 cup unsalted butter 1 medium Spanish onion, chopped 2 stalks celery (with leaves), chopped 3 medium carrots, chopped 1/2 cup plus 1 tablespoon flour 7 cups chicken broth, homemade or low-sodium canned 3 sprigs parsley 3 sprigs fresh thyme 1 bay leaf 2 3/4 cups cooked, diced chicken 1/2 cup heavy cream 2 1/2 teaspoons dry sherry 1 tablespoon kosher salt Freshly ground black pepper to taste 2 tablespoons chopped flat-leaf parsley

  1. Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
  2. Pour in the broth and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Lower the heat and simmer for 15 minutes.
  3. Stir in the chicken and bring to a boil. Remove from the heat.
  4. Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. Remove and discard the herb bundle. Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.

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