Cream of Chicken Soup Recipe

Simple kitchen ingredients come together to make a creamy, flavorful, and healthier cream of chicken soup to swap for the canned version.

Canned cream soups are expensive and full of less than wholesome ingredients. This recipe uses only a handful of ingredients and can be made for a fraction of the price of the cans.

Uses for Cream of Chicken Soup

Cream of chicken soup is common ingredient in many casserole and crockpot recipes. Some of the recipes that I use it for are:

Beef stroganoff

Slow Cooker Angel Chicken

Slow Cooker Creamy Italian Chicken Pasta

Baked Chicken Spaghetti

Hashbrown Casserole

Chicken Broccoli Rice Casserole

Chicken Tetrazzini

Creamy White Chicken Enchiladas

Chicken Noodle Casserole

Directions

Melt the butter over medium until fully melted and whisk in the flour slowly until fully incorporated.

Continue to whisk flour for a few minutes until it smells nutty.

Turn the temperature to low and slowly whisk in the chicken broth and milk.

Whisk in the seasonings and turn the heat back up to medium.

Continue whisking to make sure it doesn’t stick to the pan or form clumps. Let it reach near boiling and turn the heat off.

Continue whisking while it cools to distribute the heat and prevent clumping.

Cream of chicken soup can be refrigerated for 3-4 days or frozen for up to 3 months. I like to make a large batch after making chicken broth. I freeze the soup in zip lock bags in 1 can portion sizes, making it easy to add to crockpot meals. Holding the zip lock bags can be a struggle, these freezer bag holders are so helpful!

Cream of Chicken Soup

A simple and delicious recipe to substitute for canned cream of chicken soup in your favorite recipes.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Servings 4 cans

Equipment

• Medium stock pot or large saucepan
• measuring cups
• measuring spoons
• whisk
• large spoon

Ingredients

  

• ½ c butter (1 stick)
• 1 c flour
• 4 c chicken broth
• 2 c milk warmed
• ½ tsp celery salt
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp sea salt
• ¼ tsp black pepper

Instructions

 

• Melt the butter over medium until fully melted and whisk in the flour slowly until fully incorporated.
• Continue to whisk flour for a few minutes until it smells nutty.
• Turn the temperature to low and slowly whisk in the chicken broth and milk.
• Whisk in the seasonings and turn the heat back up to medium.
• Continue whisking to make sure it doesn't stick to the pan or form clumps. Let it reach near boiling and turn the heat off.
• Continue whisking while it cools to distribute the heat and prevent clumping.

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