How to Make Homemade Cream of Chicken Soup

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I’m going to share a little trick with you.

Sometimes I like making a casserole, but the thought of opening a can of those semi-solid, not quite a liquid masses of congealed….stuff – and adding it into something we are going to eat, is quite unappealing.
So I am going to share with you how to make your own in a matter of minutes.

The example I will use today, is “Cream of Chicken Soup.”

In a small pan, melt 1/4 cup of butter.


To that, add 1/4 cup all-purpose flour and whisk it together.


Let it cook for just a little bit, until it is bubbly.


Now pour in 3/4 cup of chicken broth.


And 3/4 cup of milk.


Mix it all together and gradually bring it to a bowl over medium heat, stirring continually.


Let it boil gently for about a minute and you are done!!


It is that easy. Use this instead of that can of jellified goo.

And now that you know how to make cream of chicken soup, using this same concept, you can make other “Cream of ___” soups as well.

For Cream of celery soup, finely dice 1/4 cup of celery. When you melt the butter, let the celery simmer in the butter on low heat until tender. Then add your flour and repeat steps above using vegetable broth instead of chicken.

For cream of mushroom soup, simply simmer some chopped or sliced mushrooms in the butter and use vegetable or beef broth – which ever you like better.

Using this basic recipe instead of canned, pre-made soups is incredibly simple, only takes a few minutes to make, and you can actually pronounce all the ingredients.


Diced chicken in a creamy sauce, topped with seasoned cornbread dressing/ You'll love this recipe from Mamaw. | Cosmopolitan Cornbread

How to Make Homemade Cream of Chicken Soup for Recipes (Celery, or Mushroom)

Constance Smith - Cosmopolitan Cornbread
A simple homemade substitute for canned cream of chicken/celery/mushroom soups for your casseroles or other dishes.
Be the First to Rate This!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Entrées - Main Dishes, Soups and Stews
Cuisine American
Servings 5
Calories 1911 kcal


For the Cream of Chicken

  • 1/4 c butter
  • 1/4 c flour
  • 3/4 c chicken broth
  • 3/4 c whole milk

For the Cream of Celery

  • 1/4 c butter
  • 1/4 c flour
  • 1/4 c finely diced celery
  • 3/4 c vegetable broth
  • 3/4 c whole milk

For the Cream of Mushroom

  • 1/4 c butter
  • 1/4 c flour
  • 1/4 c diced or sliced mushrooms
  • 3/4 c vegetable or beef broth
  • 3/4 c whole milk


For the Chicken

  • Melt the butter over medium heat in a saucepan.
  • Whisk in the flour and let it cook for a minute until bubbly.
  • Whisk in the liquids and allow the mixture to come to a gentle boil, stirring continually.
  • Boil 1 minute until thick and creamy.
  • Use as needed for your recipes.

For the Celery or Mushroom variations

  • Melt the butter in the saucepan and add in your celery or mushrooms. Let them simmer in the butter until tender. Whisk in the flour, and continue as above.


Calories: 1911kcalCarbohydrates: 100gProtein: 30gFat: 157gSaturated Fat: 98gPolyunsaturated Fat: 6gMonounsaturated Fat: 40gTrans Fat: 6gCholesterol: 435mgSodium: 2664mgPotassium: 996mgFiber: 3gSugar: 29gVitamin A: 5523IUCalcium: 737mgIron: 5mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

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18 thoughts on “How to Make Homemade Cream of Chicken Soup”

  1. 11/20/18 Haven’t made this yet, but plan on making it soon…I make one similar to this one, but Daughter doesn’t like Pepperridge Farm mix, so I’m thinking of using Stove Top , we all like this….but has so many ingredients , half you can’t pronounce….so I know it’s not healthy for us, and this recipe would be better….so guess I won’t be making for Thanksgiving…..but another time… looks like I have to make my own dressing…..trying to get out of….LOL

  2. I use the cream of chicken recipe whenever I don’t have a can on hand. It always turns out so good, even better than the cans you buy at the store. Thanks for sharing the recipe!

      • In most "gravy or sauce" recipes you can substitute corn starch by half for flour (2 Tb flour – 1 Tb corn starch) but I have never made this any other way. If you give it a try, let me know how it turns out!

          • Emma, this is a reply so much later, and you may have already seen the alternative elsewhere online, but if not, you can use tapioca flour/starch (terms are interchangeable, but do not purchase instant tapioca), and the result will be just as in using flour. Smooth, creamy, and rich without the shiny appearance. BTW, you may also purchase small tapioca pearls, as well, and grind in a coffee/spice grinder for tapioca flour/starch.

    • Hi Mandy! If you are asking if I would can this – you probably could if you were experienced with canning dairy products, but I don’t see the need to. This only takes minutes to make, and is a nice alternative to the stuff in a can. I save preserving for things like jellies, jams and the bounty of the garden :)


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