This cream of chicken soup is creamy and delicious and can be used as a substitute for canned cream of chicken in any recipe! It is easy to make and tastes much better than the canned version at the store! In fact, this soup is so yummy, you can eat it by itself!
Easy Cream Of Chicken Soup
Cream of chicken soup is used in such a large amount of recipes, from casseroles to sauces! This substitute is so easy and quick to make that you’ll never buy a can from the store again!
My cream of chicken soup recipe only takes 15 minutes, so you can make a big batch of it and then save it for when you need it!
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🥘 Ingredients
You don’t need very many items to make this cream of chicken soup. In fact, you could already have all of it in your kitchen!
- Butter – 3 tablespoons of butter.
- Flour – 3 tablespoons of all-purpose flour.
- Chicken Stock – ½ cup of chicken stock or broth.
- Milk – ½ cup of milk.
- Chicken Bouillon – 1 Better Than Bouillon chicken base (optional for a richer soup).
- Garlic Salt – ½ teaspoon of garlic salt (*see note).
- Pepper – ¼ teaspoon of black pepper.
*Be sure to see the recipe card below for ingredients, amounts, & instructions!*
🔪 How To Make Cream Of Chicken Soup
Try to keep whisking while cooking this soup to make it extra creamy! All you need to get started is a saucepan, whisk, and a mason jar to store it in!
This recipe makes 6 servings or the equivalence of 1 can of cream of chicken soup. You’ll be able to use this in such a wide variety of recipes and it only will take you 15 minutes!
- Melt butter. Add 3 tablespoons of butter to a saucepan and melt it over medium-low heat.
- Make a roux. Whisk in 3 tablespoons of flour. Continue to whisk for 1-1½ minutes to make a roux.
- Add the liquids. Next, pour in ½ cup of chicken stock and ½ cup of milk. (I like to add these in gradually, whisking as I slowly pour in the liquids). Afterward, add 1 serving of bouillon, if using, and whisk lightly until smooth.
- Add seasonings. Mix in ½ teaspoon of garlic salt and ¼ teaspoon of black pepper, then bring your soup to a simmer and continue to mix until the soup thickens, usually 2-3 minutes.
- Remove. Finally, remove from the heat and use in place of 1 can of cream of chicken soup as needed.
This cream of chicken soup can be used to substitute the canned version that is in so many recipes! This would be delicious in Doritos chicken casserole, chicken broccoli rice casserole, and tuna noodle casserole!
💭 Angela's Pro Tips & Recipe Notes
- This recipe can be used in place of 1 can of condensed cream of chicken soup.
- In place of garlic salt, you may use ¼ teaspoon salt + ¼ teaspoon garlic powder.
- To reduce sodium, use unsalted butter and low-sodium stock or broth. You can also swap the garlic salt for garlic powder if needed.
- You should not can this soup because it contains dairy.
- Whisking continuously through this process will yield the creamiest soup!
- To store: Refrigerate in an airtight jar or container for up to 1 week or freeze for up to 4 months.
- To reheat: Reheat in a saucepan over medium-low heat, whisking frequently, until heated through.
❓ Is Cream Of Chicken Soup Gluten-Free?
Typically, cream of chicken soup is not gluten-free. However, you can make a gluten-free version! For this recipe, you can switch out the flour with gluten-free flour.
❓ Is Cream Of Chicken Soup Keto?
As written, this cream of chicken soup is not keto. Flour is an ingredient that is very high in carbs. However, the flour can be swapped out for xantham gum, which has zero net carbs in it!
❓ Can You Eat Cream Of Chicken Soup By Itself?
Absolutely! This creamy and tasty soup can be its own meal or used for making other dishes. Enjoy it however you like!
🍲 More Yummy Soups!
- Prime Rib Soup
- Split Pea Soup
- Creamy Ham Potato Soup
- 4 Ingredient Potato Soup
- Roasted Tomato Basil Soup
- Creamy Chicken Minnesota Wild Rice Soup
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📖 Recipe Card
Cream Of Chicken Soup
Ingredients
- 3 tablespoon butter
- 3 tablespoon all-purpose flour
- ½ cup chicken stock (or broth)
- ½ cup milk (your preferred milk)
- 1 teaspoon Better Than Bouillon chicken base (optional for a richer soup)
- ½ teaspoon garlic salt (*see note)
- ¼ teaspoon black pepper
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Add the butter to a saucepan and melt it over medium-low heat.
- Whisk in the flour. Continue to whisk for 1-1 ½ minutes to make a roux.
- Pour in the chicken stock or broth and milk. *I like to add these gradually, whisking as I slowly pour in the liquids. Add the optional bouillon and whisk lightly until smooth with no remaining lumps.
- Mix in the garlic salt and black pepper, then bring your soup to a simmer and continue until the soup thickens, usually 2-3 minutes.
- Remove from heat and use in place of 1 can of cream of chicken soup as needed.
Notes
- This recipe can be used in place of 1 can of condensed cream of chicken soup.
- In place of garlic salt, you may use ¼ teaspoon salt + ¼ teaspoon garlic powder.
- To reduce sodium, use unsalted butter and low-sodium stock or broth. You can also swap the garlic salt for garlic powder if needed.
- You should not can this soup because it contains dairy.
- Whisking continuously through this process will yield the creamiest soup!
- To store: Refrigerate in an airtight jar or container for up to 1 week or freeze for up to 4 months.
- To reheat: Reheat in a saucepan over medium-low heat, whisking frequently, until heated through.
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