This delicious homemade cream of chicken soup is great to eat on it’s own or use it to substitute anywhere you need creamy condensed cream of chicken soup. I originally made this savory soup to use in the filling for my creamy chicken bacon pot pie but it tasted so good on its own that we enjoyed some of it as a soup too. My 4 year old loved it!

Homemade Cream of Chicken Soup

I love soup. Once there is a slight chill in the air, I start making soup. I love pureed vegetable soups the best with some greens and bacon in it, and I also love savory broth soups that soothe my throat when I am feeling under the weather. I hadn’t made my own cream of chicken soup before but I wanted to make one using healthier ingredients than the canned version I had a few times growing up. I told my mom this and she said, “oh you should try it. I’ve made it before. It is so easy.”

She was right! It was so easy! It takes just a handful of ingredients to make a delicious and tasty cream of chicken soup. When I made it I knew I would be freezing it so that I can use it to make a Creamy Chicken and Bacon Pot Pie. You could make a big batch and freeze it so that you always have it on hand to make delicious cold weather casseroles this winter.

Melting butter to make cream of chicken soup

adding flour to the butter while making soup

Cream of Chicken Soup

When I first showed an interest in cooking, I was about 10 or 11 years old. I would find a lot of easy recipes that I could make using a can of Campbell’s cream of chicken soup or cheddar cheese soup. These were creamy condensed soups that came in a can that had a lot of salt and flavor. They would make any recipe taste good, but they didn’t have the best ingredients.

It may have been easy to just open up a can and pour it in at that age, but it is honestly also easy to just make a fresh batch of this homemade cream of chicken soup too. You just need 5 main ingredients which you likely have in your kitchen already. You need butter, flour, broth, milk, and “Better Than Bouillon”. A lot of recipes during the Fall and Winter months need a roux, or can of creamy soup in them, so it is nice to know that you can also make this with homemade ingredients and just add it to your recipe.

I make homemade cream of chicken soup and then I freeze it in my soupercubes container and use it whenever I am making a pot pie or casserole dish.

I like to make a double batch of this to freeze in my soupercubes container. Each batch makes a little over 2 cups of creamy soup.

What do you need to make Homemade Creamy of Chicken Soup?

INGREDIENTS

1/2 stick Butter or 4 ounces
2/3 cup All Purpose Flour
2 cups Chicken Broth or Chicken Bone Broth
2 tsp Better than Bouillon chicken flavor
1 cup Whole Milk
1/4 tsp Sea Salt plus more to your preference
1/2 tsp Garlic Powder

INSTRUCTIONS

Heat the butter in a medium or large sauce pan on medium heat until it starts to foam.
Once the butter starts to foam, slowly add in your flour. Using a whisk, you want to continually slowly mix it until all of the flour is combined into the butter and it creates the consistency of small clumps of sand.
Turn off your heat and start slowly adding your chicken broth. Continue to mix slowly.
Heat up your milk for 30 seconds and then slowly add it to your pan, along with the Better than Bouillon, garlic powder, and sea salt. Continue to slowly mix until it is well combined.
Turn the heat back on medium/high and bring your soup to a low boil. Continue to mix it until it starts to get thick. Then, turn the heat off again. It will continue to thicken. Taste your soup and see if you want to add a little more salt.
The soup is now ready to eat as is, use in a casserole, or freeze for later.