Homemade cream of chicken soup recipe makes a great substitute for condensed cream of chicken soup! This easy substitute is made with pantry staples in less than 15 minutes.
It’s helpful to know how to make homemade versions of your favorite pantry staples! Whether you run out and don’t want to make a trip to the store or you just prefer to make your own staples, it’s great to have those recipes handy.
This homemade cream of chicken soup is an easy, homemade version of condensed cream of chicken soup. It can be made from scratch in less than 15 minutes, and it just takes a few simple ingredients.
This recipe will take the place of a can of condensed cream of chicken soup in recipes.
How to make a homemade cream of chicken soup
Step 1: Melt the butter in a medium saucepan over medium-low heat.
Step 2: Once the butter has melted, whisk flour in until the mixture is well-combined.
Step 3: Cook until the flour mixture begins to bubble, stirring regularly.
Step 4: Whisk in the chicken broth and milk until well-combined.
Step 5: Continue cooking, whisking constantly, until the mixture thickens. Do not boil.
Step 6: Add salt and pepper to taste.
Tips
- Butter: I like to use salted butter in this recipe. You can use unsalted if you prefer.
- All-purpose flour: You can use cornstarch in place of the flour. You may need to use more cornstarch to reach the desired thickness.
- Milk: Any milk, from skim to whole milk, will work. Nondairy milk, like almond milk, can also be used.
- Chicken broth: Chicken stock will also work. I like to used reduced-sodium chicken broth so that I can salt to my liking.
- Seasonings: You can add poultry seasoning or other herbs to make cream of chicken with herbs.
Storage
Store any leftover cream of chicken soup substitute in an airtight container in the refrigerator. The soup should keep for up to 4 days when properly stored in the fridge.
More homemade substitutes!
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Homemade Cream of Chicken Soup Recipe
Equipment
- Medium saucepan
Ingredients
- 3 tablespoons butter
- 1 tablespoon all-purpose flour
- 1/2 cup chicken broth
- 1/2 cup milk
- Salt and pepper
Instructions
- Melt the butter in a medium saucepan over medium-low heat.
- Once the butter has melted, whisk flour in until the mixture is well-combined.
- Cook until the flour mixture begins to bubble.
- Whisk in the chicken broth and milk until well-combined.
- Continue cooking, whisking constantly, until the mixture thickens. Do not boil
- Add salt and pepper to taste.
Notes
- Butter: I like to use salted butter in this recipe. You can use unsalted if you prefer.
- All-purpose flour: You can use cornstarch in place of the flour. You may need to use more cornstarch to reach the desired thickness.
- Milk: Any milk, from skim to whole milk, will work. Nondairy milk, like almond milk, can also be used.
- Chicken broth: Chicken stock will also work. I like to used reduced-sodium chicken broth so that I can salt to my liking.
- Seasonings: You can add poultry seasoning or other herbs to make cream of chicken with herbs.
- Nutrition values are estimates.Â
Nutrition
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