I enjoy this recipe because it delivers a smooth, creamy texture without relying on store-bought condensed soup. It uses everyday ingredients that I usually have on hand, making it a convenient option when I need a quick cooking staple. I also appreciate how customizable it is, allowing me to adjust the seasonings and consistency to suit different dishes. Best of all, it takes only about 15 minutes from start to finish.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 tablespoons butter
½ cup + 2 tablespoons flour
2 cups chicken broth
1 chicken bouillon cube or 1 teaspoon Better Than Bouillon (optional)
1 cup milk (preferably whole, but any type works)
⅓ teaspoon celery salt
⅓ teaspoon onion powder
⅓ teaspoon garlic powder
⅓ teaspoon salt
⅓ teaspoon pepper
Directions
I start by warming the milk in the microwave for about 45 seconds. This helps prevent curdling and keeps the soup smooth.
I melt the butter in a saucepan over medium heat and allow it to foam, which usually takes about 3 minutes.
I gradually whisk in the flour and continue whisking for 3 to 5 minutes until the mixture resembles wet sand.
I remove the pan from the heat and slowly whisk in one-third of the chicken broth until smooth.
I add another third of the broth and whisk again before adding the remaining broth.
I stir in the chicken bouillon, warm milk, celery salt, onion powder, garlic powder, salt, and pepper.
I return the saucepan to the heat and whisk continuously as the mixture approaches a boil.
Once the soup becomes very thick, I immediately remove it from the heat.
I let the soup stand for a few minutes since it will continue thickening as it cools.
For an extra silky texture, I strain the soup through a fine mesh strainer.
I use it as a direct replacement for condensed cream of chicken soup in my favorite recipes.
Servings and Timing
Servings: 2 servings
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Variations
I sometimes add dried thyme or parsley for extra flavor. When I want a richer result, I use half-and-half instead of milk. For a more savory version, I include a little grated Parmesan cheese. If I prefer a lighter soup base, I reduce the butter slightly and use low-fat milk. I also enjoy adding finely minced cooked chicken when serving it as a standalone soup.
Storage/Reheating
I store leftover cream of chicken soup in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently over low heat on the stovetop while whisking frequently. If the soup becomes too thick after chilling, I stir in a small amount of milk or chicken broth until it reaches the desired consistency. I do not recommend freezing it because dairy-based sauces can separate after thawing.
FAQs
Can I use this recipe instead of canned cream of chicken soup?
Yes, I use this recipe as a direct substitute for canned condensed cream of chicken soup. This batch equals approximately two 10.5-ounce cans.
Can I make this recipe without chicken bouillon?
Yes, I can omit the bouillon if I prefer. The chicken broth still provides plenty of flavor, although the bouillon adds extra depth.
What type of milk works best?
I find that whole milk creates the richest and creamiest texture, but I can use 2%, skim, or even dairy-free alternatives if needed.
Why is my soup lumpy?
Lumps usually form when the liquid is added too quickly or not whisked thoroughly. I whisk continuously and add the broth gradually to keep the mixture smooth.
Can I serve this as a soup?
Absolutely. I enjoy serving it as a soup on its own, sometimes with cooked chicken, vegetables, or fresh herbs for a heartier meal.
Conclusion
I find this homemade cream of chicken soup recipe to be a quick, reliable, and flavorful kitchen staple. Its creamy texture, simple ingredients, and versatility make it perfect for replacing canned soup or serving as a comforting base for countless dishes. Once I make it from scratch, I appreciate having complete control over the flavor and consistency while enjoying a fresher homemade result.
1 cup milk (whole milk preferred, but any milk works)
⅓ teaspoon celery salt
⅓ teaspoon onion powder
⅓ teaspoon garlic powder
⅓ teaspoon salt
⅓ teaspoon black pepper
Instructions
Warm the milk in the microwave for about 45 seconds and set aside.
Melt the butter in a saucepan over medium heat. Allow it to fully melt and begin foaming, about 3 minutes.
Gradually whisk in the flour, stirring continuously for 3–5 minutes until the mixture resembles wet sand.
Remove the saucepan from the heat.
Add one-third of the chicken broth and whisk until smooth.
Add another one-third of the broth and whisk again until fully incorporated.
Add the remaining chicken broth, bouillon (if using), warmed milk, celery salt, onion powder, garlic powder, salt, and pepper. Whisk continuously.
Return the saucepan to medium heat and bring the mixture to a gentle simmer, whisking constantly.
Continue cooking until the soup becomes thick and creamy, then immediately remove from the heat.
Allow the soup to stand for several minutes as it will continue to thicken.
For an extra smooth consistency, strain the soup through a fine-mesh sieve.
Use as a substitute for condensed cream of chicken soup. This recipe yields approximately the equivalent of two 10.5-ounce cans.
Notes
Continuous whisking is essential for a smooth, lump-free texture.
Warming the milk helps prevent curdling and reduces the chance of lumps.
The bouillon is optional but adds a deeper chicken flavor.
Soup thickens significantly as it cools.
Store in an airtight container in the refrigerator for up to 3 days.
