Homemade Cream of Chicken Soup (Easy Canned Substitute)

Name: Condensed Cream of Chicken Soup from Scratch
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 14.5 oz. can low sodium chicken broth; 1 tablespoon cornstarch; 3 tablespoons olive oil; 2 tablespoons unsalted butter; 1/3 cup all-purpose flour; 1 cup milk; 2 teaspoons chicken bouillon ((powder or base like Better Than Bouillon)); 1/4 tsp EACH garlic powder, onion powder, salt, pepper; 1/8 teaspoon celery seed ((optional))

This Homemade Cream of Chicken Soup is rich, velvety, and packed with savory flavor—once you try it, you’ll never go back to canned! Ready in just 15 minutes, it delivers a fresher, silky, lump-free result, and my foolproof technique and expert tips make it the secret to next-level casseroles and comfort food!

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cream of chicken soup in a jar with a spoon showing how thick and creamy it is

Why This Cream of Chicken Soup Recipe Works

After making homemade Cream of Chicken Soup for Chicken Divan, Chicken Noodle Casserole, Tuna Casserole, and so many more, I’ve dialed in the techniques that make this version exceptionally silky, savory, and foolproof!

• BUTTER PLUS OLIVE OIL gives you rich, buttery flavor while the oil keeps the roux from browning.
• A DOUBLE THICKENER of roux and cornstarch delivers that thick, spoonable, condensed consistency without the pasty taste you’d get from piling in more flour and having to add more butter.
• TAKING THE POT OFF THE HEAT before adding liquid stops the roux from seizing into clumps, so it whisks up perfectly smooth.
• LOW-SODIUM BROTH WITH BOUILLON creates concentrated chicken flavor while you keep control of the salt.
• A PINCH OF CELERY SEED adds the subtle savory note that makes it taste unmistakably like the cream of chicken you grew up with.

What’s in Homemade Cream of Chicken Soup

Let’s take a closer look at some key ingredients you’ll need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Low-sodium chicken broth: Regular broth plus bouillon gets too salty, so start with low-sodium.
Cornstarch: Whisk it into the cold broth before anything hits the pot so it dissolves completely.
Unsalted butter and olive oil: Any mild olive oil works. Save your fancy extra-virgin for salads.
All-purpose flour: Spoon it into the measuring cup and level it off. Scooping straight from the bag packs in extra flour and makes the soup gluey.
Milk: Whole or 2% gives the creamiest result.
Chicken bouillon: Granules or a paste like Better Than Bouillon both work. Use the same amount.
Seasonings: Garlic powder, onion powder, salt, pepper, and optional celery seed.

Gluten-Free, Dairy-Free, and Other Swaps

Flour: For gluten-free, use a 1:1 gluten-free flour blend. Sweet rice flour also makes an excellent, silky roux.
Milk: For dairy-free, unsweetened plain oat milk is the best swap because it’s creamy and neutral. Almond milk works but tastes thinner and slightly nutty. For a richer version, use half-and-half.
Butter: Swap in more olive oil for a dairy-free roux. All butter works too, but lower the heat a bit so it doesn’t brown
Bouillon: Vegetable bouillon works, but you’ll miss a lot of the classic chicken flavor.

top view of cream of chicken soup ingredients: chicken broth, milk, flour, butter, olive oil, cornstarch, chicken bouillon, garlic powder, onion powder, salt, pepper, and celery seed

How to Make Cream of Chicken Soup from Scratch

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Dissolve the cornstarch. In a liquid measuring cup or small bowl, whisk the cornstarch into the broth until no streaks remain. Set aside.
Step 2: Make the roux. In a saucepan, melt the butter with the olive oil over medium heat. Whisk in the flour and cook for 3 minutes, whisking constantly. It should be bubbly and smell lightly nutty but stay pale, with no browning.
Step 3: Add the liquid. Remove the pot from the heat. Whisk in the broth a couple of tablespoons at a time, then the milk the same way, whisking constantly. At first, it will form a thick paste. Keep going, and once it loosens into a smooth sauce, you can add the liquid a little faster. Stir in the bouillon and all the seasonings.
Step 4: Thicken. Return the pot to medium heat and bring it to a gentle boil, whisking constantly. Reduce to a simmer and keep stirring until it’s very thick and the whisk leaves trails across the bottom of the pot. It will keep thickening to the consistency of canned condensed soup as it stands.

a collage showing how to make cream of chicken soup from scratch by 1: melting the butter with the olive oil, 2: whisking in the flour, 3: cooking the flour for 3 minutes while whisking, 4: whisking in the chicken broth and milk, 5: whisking in the spices, 6: simmering until thickened

top view showing how to to make cream of chicken soup by letting it thicken after simmering of heat

How to Use It as a Cream of Chicken Soup Substitute

• One batch equals two cans: This recipe makes about 2½ cups, the same as two 10.5-ounce cans of condensed soup. Each can is about 1¼ cups.
• Follow your recipe as written: If the recipe calls for adding milk or water to the can, do the same with this. If it uses the soup undiluted, add it straight in.
• Perfect for: Casseroles, slow cooker chicken, pot pies, smothered pork chops, and creamy rice bakes. It’s anywhere you’d reach for a can.

How to Turn It into a Creamy Chicken Sauce

With a few quick tweaks, this recipe becomes a rich, savory sauce you can spoon over rice, pasta, biscuits, or mashed potatoes.

1. Add more milk. Whisk in 1 additional cup of milk (2 cups total) when you add the milk in step 3.
2. Boost the seasonings. These are the TOTAL amounts, not additions to the recipe: ¾ teaspoon each onion powder and garlic powder, ½ teaspoon each salt and dried parsley, and ¼ teaspoon pepper. Stir in with 1 teaspoon Dijon mustard and 1 teaspoon Worcestershire sauce.
3. Simmer to sauce consistency. Simmer only until it’s thick enough to coat a spoon but still pourable. Stop well before it reaches the thick, condensed consistency of the soup.
4. Make it creamy. Off the heat, stir in 1 cup shredded cheese (optional), a handful at a time, until melted. Then stir in ½ cup full-fat sour cream.
5. Add chicken (optional). Stir in 2½ cups shredded rotisserie chicken and warm through. Add more salt and pepper as needed.

up close of a ladleful of cream of chicken soup with chicken added to it

Recipes Using Cream of Chicken Soup

Each of these comfort food favorites skips the can and uses a homemade creamy sauce instead:

Creamy Chicken Noodle Casserole: Tender egg noodles, chicken, peas, and carrots in a cheddar-Gruyère cream sauce with a buttery panko topping.
Chicken Broccoli Rice Casserole: Chicken, broccoli, and rice baked in a creamy, cheesy sauce under a crispy, buttery panko crust.
Chicken Wild Rice Casserole: Nutty wild rice, mushrooms, and veggies in a cheesy cheddar-Parmesan sauce. It’s a perfect make-ahead dinner.
Chicken Divan Casserole: Tender chicken and broccoli under a rich homemade cheese sauce, with no mayo needed.
Chicken Cordon Bleu Casserole: Classic cordon bleu flavor with chicken, ham, and hash browns in a melty Gruyère and Monterey Jack sauce.
Cajun Chicken Alfredo: Spicy seared chicken, andouille sausage, and peppers in a creamy Alfredo sauce. Serve it straight from the skillet or bake it into a cheesy casserole.
Tuna Casserole: Egg noodles, albacore tuna, and peas in a creamy cheddar-Gruyère sauce with a crunchy panko topping.
Turkey Tetrazzini: A creamy, cheesy spaghetti bake with mushrooms and peas. It’s the best way to use up leftover turkey.
Cheesy Hashbrown Casserole: Sharp cheddar and Gruyère potatoes under a buttery Ritz crumb topping. It’s the ultimate side dish.

up close of Turkey Tetrazzini recipe in a bowl with a fork showing how to serve

a forkful of chicken divan casserole with chicken, broccoli and panko

showing how to use cream of chicken soup recipe in a chicken wild rice casserole

Tips for Perfect Condensed Cream of Chicken Soup

• Don’t skip the 3-minute roux cook. It cooks out the raw flour taste and lets the flour fully absorb the fat. Undercooked flour is the number one reason homemade cream soups taste “off.”
• Add the liquid slowly for a lump-free soup. A few tablespoons at a time lets the roux absorb the liquid evenly. If you pour it in all at once, the outside of the roux swells and traps dry pockets of flour that turn into lumps. Once it loosens into a smooth, thin sauce, you’re past the danger zone and can pour faster.
• Get into the corners. Milk sauces scorch quickly where the bottom meets the sides of the pot. A flat whisk or silicone spatula reaches those spots better than a balloon whisk.
• Taste after it thickens, not before. Bouillon brands vary widely in saltiness, and the flavor concentrates as the soup reduces. Also, keep in mind the flavors will be diluted based on what you’re using it with.
• Want it ultra-smooth? Press it through a fine-mesh strainer. A few tiny lumps aren’t worth stressing over, though. They melt away once you thin the soup into your recipe.

Cream of Chicken Soup Variations

• Cream of celery: Sauté ½ cup very finely minced celery in the butter before adding the flour, and double the celery seed.
• Cream of mushroom: Use my Homemade Cream of Mushroom Soup, which builds deep, earthy flavor from sautéed mushrooms.
• Chunky cream of chicken: Stir in ½ cup finely diced cooked chicken at the end, just like the tender bits in the canned version.
• Herby: Add ¼ teaspoon dried thyme or poultry seasoning for a cozier, Thanksgiving-style flavor.

How to Store and Freeze Cream of Chicken Soup

• Yes, in can-size portions: Divide the batch into two 1¼-cup portions in labeled freezer bags or containers and freeze for up to 3 months, so each one is ready to drop into a recipe.
• Thaw: Thaw overnight in the fridge. If it looks slightly separated, whisk vigorously while gently warming, and it will come back together.
• Refrigerate: Store in an airtight container for up to 4 days. It will firm up considerably when chilled.
• Loosen before using: Stir well, or whisk in a splash of milk while warming, until it’s smooth and spoonable again.

Homemade Cream of Chicken Soup FAQs

Is cream of chicken soup gluten-free?

Most canned versions aren’t, because they’re thickened with wheat flour. This homemade version is easy to make gluten-free with the flour swap above.

My recipe only calls for one can. What do I do with the rest?

Freeze the extra 1¼ cups for your next casserole, or halve the recipe. Everything scales down evenly.

Is homemade cream of chicken soup healthier than canned?

You control exactly what goes in, including the sodium and the type of fat, with no preservatives, gums, or flavor enhancers. It’s still a rich, creamy sauce, but it’s made with real ingredients you can pronounce.

Can I eat it as a soup?

Yes! Thin it with milk or broth to your liking, warm it through, and stir in shredded chicken and a handful of frozen peas and carrots for a quick, cozy bowl.

Why did my soup turn lumpy?

Usually the liquid went in too fast, or the pot was still on the heat. Whisk vigorously for a minute, and if lumps remain, blend it with an immersion blender or press it through a fine-mesh strainer.

My soup is too thick to stir into my recipe. What do I do?

That’s a good sign! It means it reached true condensed consistency. Whisk in milk 1 tablespoon at a time until it’s spoonable.

homemade cream of chicken soup being lifted up by a spoon to show the smooth, creamy, consistency

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Tools Used in This Recipe

Glass Liquid Measuring Cup 4-Piece Set

Stainless Steel & Silicone Balloon Egg Whisk

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Servings: cans (See Notes)

Total Time: 15

Prep Time: 5

Cook Time: 10

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Ingredients

1 14.5 oz. can low sodium chicken broth
1 tablespoon cornstarch
3 tablespoons olive oil
2 tablespoons unsalted butter
1/3 cup all-purpose flour
1 cup milk
2 teaspoons chicken bouillon (powder or base like Better Than Bouillon)
1/4 tsp EACH garlic powder, onion powder, salt, pepper
1/8 teaspoon celery seed (optional)

Instructions

Dissolve the cornstarch. In a liquid measuring cup or small bowl, whisk the cornstarch into the broth until no streaks remain. Set aside.
Make the roux. In a saucepan, melt the butter with the olive oil over medium heat. Whisk in the flour and cook for 3 minutes, whisking constantly. It should be bubbly and smell lightly nutty but stay pale, with no browning. Reduce the heat as needed.
Add the liquid. Remove the pot from the heat. Whisk in the broth a couple of tablespoons at a time, then the milk the same way, whisking constantly. At first, it will form a thick paste. Keep going, and once it loosens into a smooth sauce, you can add the liquid a little faster. Stir in the bouillon and all the seasonings.
Thicken. Return the pot to medium heat and bring it to a gentle boil, whisking constantly. Reduce to a simmer and keep stirring until it’s very thick and the whisk leaves trails across the bottom of the pot. It will keep thickening to the consistency of canned condensed soup as it stands.
Want it ultra-smooth? Press it through a fine-mesh strainer. A few tiny lumps aren’t worth stressing over, though. They melt away once you thin the soup into your recipe.

Notes

YIELD: This recipe directly replaces two (10.5 oz.) cans of soup; each can is about 1¼ cups, for a total of 2 ½ cups.

To make a creamy chicken sauce: Add 1 additional cup of milk (2 cups total). Increase seasonings to TOTALS of ¾ tsp each onion powder and garlic powder, ½ tsp each salt and dried parsley, and ¼ tsp pepper, and add 1 tsp each Dijon mustard and Worcestershire sauce with the seasonings. Simmer only until thick enough to coat a spoon. Off the heat, stir in 1 cup shredded cheese (optional) until melted, then ½ cup full-fat sour cream. Add 2½ cups shredded rotisserie chicken if desired. Season to taste.