If you’ve ever reached for a can of condensed cream of chicken soup while making a casserole but found you were out, you’ll love this easy homemade cream of chicken soup recipe. It’s a quick, from-scratch copycat version of the classic canned favorite — but without the preservatives, excess sodium, or mystery ingredients. In just 15 minutes, you can whip up a creamy, flavorful soup base that works as a 1:1 substitute in any recipe calling for the canned stuff. Whether you’re cooking comfort food for dinner, stocking the freezer with make-ahead ingredients, or just craving a cleaner version of a kitchen staple, this recipe delivers that same rich, comforting flavor with simple pantry ingredients.
Why Make Cream of Chicken Soup from Scratch?
We’ve all seen those creamy condensed soups lining the grocery store shelves — they’re quick, convenient, and pop up in nearly every casserole recipe. But here’s the thing: canned versions are often full of preservatives, excess sodium, and mystery ingredients.
Making your own copycat condensed cream of chicken soup gives you control over every single ingredient. You can tweak the flavor, the texture, the saltiness — even the richness. Plus, once you do it once or twice, you’ll realize it’s just as easy as making a basic gravy. It takes less than 15 minutes start to finish, and you can make it in advance to store in the fridge or freezer.
Is Homemade Cream of Chicken Soup Healthy for You?
Instead of using butter like most traditional recipes, I use avocado oil in this version. There is nothing wrong with butter, at least in our household, but using oil in this recipe makes it a little lighter.
Avocado oil in particular is great because it offers:
- Neutral Flavor: It doesn’t overpower the chicken flavor.
- Dairy-Free Fat Option: Perfect for anyone who’s avoiding butter or cutting back on dairy.
- High Smoke Point: Makes it a good option for sautéing or making a roux without burning (Olive oil burns at a high heat so be careful if you choose to use that).
The oil blends seamlessly with the flour to form a silky roux, and it makes the soup similar to the classic cream-of-chicken texture we all know and love.
What Are the Ingredients in Cream of Chicken Soup?
Here’s everything you’ll need to make about 2 cups of homemade cream of chicken soup — the same amount as one can of condensed soup:
- 3 tablespoons avocado oil
- 3 1/2 tablespoons all-purpose flour
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt, or to taste (make sure your broth isn’t too salty)
- 1 1/2 cups chicken broth (I use my homemade bone broth recipe)
- 1/2 cup milk (whole milk is preferred)
Most of these are pantry or fridge staples, and you can adjust them easily depending on what you have.
Instructions
Here’s how to make this recipe from start to finish:
1. Make the Roux
In a small saucepan over medium heat, warm the avocado oil. Once it’s simmering, add the flour and whisk constantly for 1 to 2 minutes. This is your roux — it will thicken the soup and give it that creamy consistency. Cooking it briefly helps remove the raw flour taste.
2. Add Seasonings
Stir in the onion powder, salt, and pepper. This is a great time to add other spices if you want — a pinch of dried thyme or poultry seasoning adds even more depth, just be careful not to make it too salty.
3. Add the Liquids
Slowly whisk in the chicken broth first, making sure to keep stirring to avoid lumps. Then add the milk. Continue whisking as it comes to a gentle simmer.
4. Simmer and Thicken
Let the mixture simmer for about 5 to 7 minutes, or until it thickens to a gravy-like texture. Stir frequently so it doesn’t scorch on the bottom of the pan. Once thick, take off the heat and let it cool or use right away.
How to Use Homemade Cream of Chicken Soup in Recipes
This soup is designed to mimic the condensed version, which means it’s thicker than a standard bowl of soup. You can use it anywhere you’d normally use a can:
- Chicken and rice casserole
- Green bean casserole
- Crockpot chicken recipes
- Chicken pot pie filling
- Quick creamy pasta dishes
- Over biscuits or toast
If you want to serve it as a soup on its own, just thin it out with a little extra milk or broth until it reaches your desired consistency and add in some chicken.
Ways to Customize Your Homemade Cream of Chicken Soup
Once you’ve made this base version, you can riff on it in all kinds of ways:
- Make a gluten-free cream of chicken soup: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
- Make a dairy-free cream of chicken soup: Use unsweetened almond milk, oat milk, or even coconut milk.
- Add veggies: Stir in sautéed mushrooms, celery, or carrots for more flavor and texture.
- Use different seasonings: Swap in herbs like thyme, parsley, or rosemary to match your recipe.
- Make it vegetarian: Use veggie broth and leave out the chicken — it becomes cream of vegetable soup!
How to Store Homemade Cream of Chicken Soup
This cream of chicken soup recipe stores perfectly in the fridge or freezer:
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Cool completely, then store in a freezer-safe jar or container. Leave room at the top for expansion. It will keep for up to 3 months.
To use from frozen, thaw overnight in the fridge, then reheat gently on the stove, stirring well. It may separate slightly, but whisking it as it heats will bring it back together.
Homemade Cream of Chicken Soup
Ingredients
- 3 tablespoons avocado oil
- 3 ½ tablespoons all-purpose flour
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon salt or to taste (make sure your broth is unsalted or omit the salt in this recipe so it is not too salty)
- 1 ½ cups chicken broth I use my homemade bone broth recipe
- ½ cup milk whole milk is preferred
Instructions
Make the Roux
- In a small saucepan over medium heat, warm the avocado oil. Once it’s simmering, add the flour and whisk constantly for 1 to 2 minutes. This is your roux — it will thicken the soup and give it that creamy consistency. Cooking it briefly helps remove the raw flour taste.
Add Seasonings
- Stir in the onion powder, salt, and pepper. This is a great time to add other spices if you want — a pinch of dried thyme or poultry seasoning adds even more depth, just be careful not to make it too salty.
Add the Liquids
- Slowly whisk in the chicken broth first, making sure to keep stirring to avoid lumps. Then add the milk. Continue whisking as it comes to a gentle simmer.
Simmer and Thicken
- Let the mixture simmer for about 5 to 7 minutes, or until it thickens to a gravy-like texture. Stir frequently so it doesn’t scorch on the bottom of the pan. Once thick, take off the heat and let it cool or use right away.
Notes
Use it in your favorite comfort food recipes, ladle it over rice, or enjoy a spoonful straight from the pot — it’s that good.
Hi, I’m Ashley — mama, maker, and lover of all things from-scratch. Around here, you’ll usually find me barefoot in the kitchen, covered in flour or beeswax, with kids underfoot and something simmering on the stove. I believe in slow living, simple joys, and the kind of home that smells like cinnamon rolls and sunshine. Find out more about me here.
