Homemade Cream of Chicken Soup Recipe

Close up of the homemade cream of chicken soup substitute after sitting to thicken.

5 from 2 votes

This recipe replaces 1, 10.5 ounce can of that overly processed condensed soup with a flavorful and fresher tasting version for use in all of your favorite casseroles and soups!

Prep Time10

Total Time10

Course: Main Course

Cuisine: American

Servings: Serving

Calories: 426kcal

Author: Meredith

Equipment

Ingredients

2 Tablespoons salted butter
5 Tablespoons all-purpose flour
¾ Cup chicken broth
1 teaspoon chicken bouillon paste
½ Cup whole milk, warmed (microwave for 30-45 seconds before using)
¼ teaspoon onion powder
¼ teaspoon garlic powder
⅛ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon paprika

Instructions

In a medium saucepan over medium-high heat, melt the butter. Once melted and bubbling, whisk in the flour, whisking continually, until the consistency is that of wet sand. Remove from the heat.
2 Tablespoons salted butter, 5 Tablespoons all-purpose flour
Slowly add in the chicken broth, whisking continuously to smooth out any clumps of flour. Stir in the chicken bouillon, warm milk, and seasonings.
¾ Cup chicken broth, 1 teaspoon chicken bouillon paste, ½ Cup whole milk, warmed, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, ⅛ teaspoon salt, ⅛ teaspoon black pepper, ⅛ teaspoon paprika
Return the saucepan to the stove and bring the contents to a low boil. Whisk continuously until it begins to get very thick. Remove from the heat and set aside.
Press the cream of chicken soup through a fine mesh strainer to remove any lumps and create an ultra smooth texture.
The homemade condensed soup will continue to thicken as it sits.

Notes

Storage: If not using right away, store fully cooled homemade condensed soup in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. If freezing, thaw in the fridge overnight prior to using.

Nutrition