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You are here: Home / Food / Homemade Cream of Chicken Soup

by Stacy  64 Comments

Homemade Cream of Chicken Soup

Making your own cream of chicken soup is so easy! Why wouldn't you do it? Skip the MSG and go for the good stuff!

When we started out on this new journey of eating healthy, I knew a lot of things would have to change…….like canned soups.

They are chock full of MSG. I’ve known MSG wasn’t really good for you for a while. Barry’s grandmother would always get sick if she ate it.

BUT, even knowing that I held on to my little cans of condensed soup. I thought you’d have to pry them out of my cold dead hands……they are the base of so many of my recipes that I was having a very hard time parting with them.

And then, here comes Tammy with a great recipe for a homemade version. Tammy puts out some fabulous recipes and I’m thankful to her for that. After making her soup, I know I won’t look back.

It’s DELICIOUS! And easy. Have I ever told you that I like easy stuff? Bye, bye MSG. Hello creaminess.

Making your own cream of chicken soup is so easy! Why wouldn't you do it? Skip the MSG and go for the good stuff!

You’re going to be amazed at how simple this is.

You might smack yourself in the forehead and have a “duh” moment…..or maybe that’s just me. I’m glad I didn’t smack myself while I was still holding that can – that would have hurt like the dickens.

Anyway, you need chicken broth, poultry seasoning, onion powder, garlic powder, black pepper, salt, parsley, paprika, milk, and flour. That’s it.

And I used whole wheat flour in mine. If it’s white, it’s generally to be avoided…..sorta like my legs. Please don’t look directly at them in order to avoid blindness.

Making your own cream of chicken soup is so easy! Why wouldn't you do it? Skip the MSG and go for the good stuff!

In a saucepan, combine the broth, ½ cup milk, and all the seasonings. I used homemade chicken broth for a really great full-bodied flavor. Use a whisk to do your stirring because you’re going to need it in a minute, so why dirty up two utensils?

Bring this mixture to a boil and let it cook for a minute or two. Let the flavors mingle.

Making your own cream of chicken soup is so easy! Why wouldn't you do it? Skip the MSG and go for the good stuff!

Mix the rest of your milk and flour together in a small bowl.

Making your own cream of chicken soup is so easy! Why wouldn't you do it? Skip the MSG and go for the good stuff!

While the broth mixture is still boiling, add the flour/milk mixture slowly.

Making your own cream of chicken soup is so easy! Why wouldn't you do it? Skip the MSG and go for the good stuff!

Whisk continuously until the mixture becomes thick. If you walk away, it might burn…..or at least that always happens to me. A continuous whisk will keep your mixture from lumping up or sticking to the bottom of your pot.

Making your own cream of chicken soup is so easy! Why wouldn't you do it? Skip the MSG and go for the good stuff!

And that’s it. Can you believe it? The flavor of this will blow your mind – the canned stuff doesn’t even come close. Thanks Tammy!This batch makes the equivalent of two cans of condensed soup. I used half in a recipe and froze the other half. Tammy says this freezes wonderfully.

Homemade Cream of Chicken Soup by Tammy’s Recipes

  • 1 1/2 cups chicken broth
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon salt (or less; taste to test)
  • 1/4 teaspoon parsley
  • dash of paprika
  • 1 1/2 cups milk
  • 3/4 cup flour
  1. In a medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
  2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

*This yields about two cans of condensed Cream of Chicken soup.

Making your own cream of chicken soup is so easy! Why wouldn't you do it? Skip the MSG and go for the good stuff!

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About Stacy

Stacy is a Homemaking and Business Mom Mentor, the author of two cookbooks, creator of multiple e-courses, seasoned life coach, and comedian extraordinaire. Her first priority is her husband and her children - family first. She presses on each day because her calling is to teach, train, and mentor other ladies to have their dreams. She believes if it’s not easy, you won’t do it – because she’s lived it. She’ll bring YOU the awesome so that you can get your home back into control and watch your business soar. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

Disclosure of Material Connection: Some of the links in the content above are “affiliate links.” This means if you click on the link and purchase an item, I may receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Comment Policy: I love reading your thoughts and input on what you read here. I'm sure we'll disagree sometimes and that's okay! In those cases, do what's right for you and yours. As with any form of communication, only post comments that move the discussion in a positive direction.

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Comments

  1. Teresa Forseth says

    May 15, 2021 at 7:28 pm

    I have a question about Nutrition info. I am on a low carb diet and I am curious how many carbs this is. Thank you.

    Reply
    • staceface1981 says

      May 17, 2021 at 9:54 am

      I don’t count calories or macros – but putting the info into an app like My Fitness Pal would tell you.

      Reply
  2. Abby says

    November 23, 2016 at 5:09 pm

    After carefully reading this recipe and taking note that white foods are generally unhealthy, I made this soup, using brown milk instead of white to make it extra healthy. Turns out chocolate chicken soup isn’t so great!

    Hahahaha, ok I didn’t really! 😉 This recipe is great though! I love Tammy’s Recipes!

    Reply
    • Stacy says

      November 24, 2016 at 6:56 am

      But have you heard of Chocolate Gravy? It’s totally legit. 🙂

      Reply
  3. Lisa says

    January 19, 2015 at 6:26 pm

    This sounds so awesome… my pastors wife fixed a homemade cream of chicken yrs ago with barley in it… how would you add barley to this?

    Reply
    • Stacy says

      January 20, 2015 at 2:46 pm

      I would just throw it in! 🙂 I’m not entirely sure on the cook time for barley, so I would just add it after the soup was made and cook until it was tender.

      Reply
  4. Ingrid says

    July 29, 2014 at 11:22 am

    I’ve purchased 25lbs of wholes chickens recently so I plan on making a ton of stock soon and can’t wait to try this recipe!! I do have a question, since canned condensed soup is so thick and goopy, wouldn’t this homemade version make casseroles runny????

    Reply
    • Stacy says

      July 31, 2014 at 2:50 pm

      It hasn’t for me – and if you freeze it, the consistency gets thicker…even in the fridge. You might need to add less liquid to a traditional recipe that uses condensed soup….but I haven’t had a runny casserole yet. 🙂

      Reply
  5. Heather says

    January 28, 2014 at 10:11 pm

    Thank you for this recipe!! I used it in a chicken casserole and all 4 of my kiddos gobbled it up. It was such a good feeling knowing their wasn’t any junk in there! I’m new to cooking from scratch with whole foods, so thank you for an easy recipe that even I couldn’t mess up!

    Reply
    • Stacy says

      January 29, 2014 at 3:59 pm

      Good job, mama! 🙂

      Reply
  6. Pinklady says

    January 14, 2014 at 9:26 am

    I looked at the recipe for cream of celery or mushrooms. There was no mention of celery….would I just substitue the celery for mushrooms? Saute the celery instead of mushrooms???

    Reply
    • Stacy says

      January 14, 2014 at 3:56 pm

      Yep – just whatever you want cream “of.” 🙂

      Reply
  7. Susan says

    December 4, 2013 at 7:35 pm

    oh my gosh that was easy!

    Reply
  8. Lynnae says

    August 23, 2013 at 9:45 am

    would it fit THM if I used almond milk and glucomannon to thicken it instead of the flour?

    Reply
    • Stacy says

      August 23, 2013 at 9:22 pm

      Yes….it would be much like the Basic Gravy found in the book.

      Reply
  9. Stacy says

    August 11, 2013 at 8:30 am

    No, I haven’t….but I have some dairy free friends who use unflavored almond milk. 🙂

    Reply
  10. Helen says

    August 10, 2013 at 7:03 pm

    Just found your blog today and am pinning a ton of things. Thanks so much! I have two in my family who are lactose intolerant; Have you ever tried this with Lactaid? Or have any tips for trying it with Lactaid? TIA

    Reply
  11. Erin says

    June 10, 2013 at 8:21 am

    Have you used this recipe in crockpot recipes?

    Thanks.

    Reply
    • Stacy says

      June 10, 2013 at 9:29 am

      Sure have! Works just fine. 🙂

      Reply
  12. Dawn says

    June 2, 2013 at 10:22 pm

    Thank you! Our family loves knephla soup – but it calls for canned cream of chicken soup and I was trying to find a way to fix this. Can’t wait to make it again now that I have your recipe!

    Reply
    • Stacy says

      June 3, 2013 at 6:38 am

      I’ve never heard of that soup…..recipe?

      Reply
  13. Lindsey says

    March 29, 2013 at 3:49 pm

    Hey, Stacy. Someone may have already asked, but do you think this would work with any type of flour? Trying to cut out gluten for the hubby and new to it all!! Thanks a bunch!

    Reply
    • Stacy says

      March 30, 2013 at 7:51 am

      I would think something like rice flour would work – but I would be hesitant to try coconut or almond. 🙂

      Reply
    • Cassi O. says

      June 3, 2013 at 4:44 pm

      Lindsey – we also don’t have gluten here, and I just made some with brown rice flour – very tasty! 🙂

      Reply
  14. Jessica says

    February 22, 2013 at 12:00 pm

    This sounds great! One question: The recipe says it is the equivalent of 2 cans of condensed soup. Is that 2 cans before water is added (i.e., still condensed) or after?

    Reply
    • Stacy says

      February 22, 2013 at 3:48 pm

      That’s a good question – I would say after…because it’s thinner than the canned stuff.

      Reply
      • Cyn Randall says

        December 14, 2017 at 7:18 pm

        Mine came out VERY thick and I’ve had to add a considerable amount of extra stock to thin it to something resembling the consistency of condensed soup. Still have high hopes for the no-peek chicken recipe I’m using it for though!

        Reply
        • Julie Chittock says

          December 18, 2017 at 6:28 am

          Yes, I should mention that it is thick, thicker than traditional cans of condensed soup. But if you prefer it to be thinner, keep adding extra stock until you are happy with the consistency. I hope your no-peek chicken recipe turned out well. Thanks for commenting!
          Julie, Humorous Homemaking Team

          Reply
  15. Christy says

    February 2, 2013 at 9:27 am

    I heard that freezing in any kind of plastic isn’t good because due to the expansion and contraction caused by temperature changes, traces of the plastic leach into the food. Has anyone else heard this? I can’t think of a good alternative, however. : /

    Reply
    • Stacy says

      February 2, 2013 at 2:55 pm

      I have heard not to HEAT in plastic, which I don’t. And I try not to put things in plastic containers unless it’s cooled down – unless I’m using BPA free plastic. 🙂 You can also freeze in glass.

      Reply
      • Heather T. says

        December 27, 2015 at 3:48 pm

        I use Ball/Mason jars. I’m a chef by trade & can tell you that works wonderfully. Little hint though…..don’t fill it up to the very top. Fill it to the top of the curve in the neck & place a small piece plastic wrap over the top & tuck it into the neck. This way you won’t get freezer burn or ice build up on the top. Pop in the fridge over night to defrost & when you open the jar just pull off & recycle the plastic wrap.

        Reply
  16. Laura says

    February 2, 2013 at 6:37 am

    Wow! I never knew this was possible, it is an aha moment! Living in Mozambique, they rarely have cream soups available to buy and i have missed some of my favorite meals that use them. wahoo! Thanks for sharing!

    Reply
    • Stacy says

      February 2, 2013 at 3:13 pm

      Wahoo!!

      Reply
  17. Jerry D. says

    January 29, 2013 at 9:40 am

    I love to freeze in ziplock bags. This sounds perfect for the quart size bag. I fill the bag, zip it almost closed, let remaining air out (careful this can be tricky with liquids) and then finish zipping closed. I have a cookie sheet I keep in freezer, lay bag flat on cookie sheet, freeze. After frozen you can stand up or stack, works wonderful. I do this all the time with leftover soup, stews, chili’s, etc. amazing how little space it takes up.

    Reply
    • Stacy says

      January 29, 2013 at 5:09 pm

      I love that way of freezing too! It works great – I use all sorts of containers.

      Reply
  18. Di says

    January 28, 2013 at 7:00 am

    Im so glad. I felt so guilty buying the odd can of soup knowing what I was feeding my family . I have a chicken curry recipe that just needs the cream of chicken soup in it and it’s one my husband requests often so I will be using my homemade chicken stock this way from now on. Thank you – you make perfect sense !!!

    Reply
    • Stacy says

      January 28, 2013 at 12:30 pm

      🙂 I hope you enjoy it! You should also check out the Cream of Soup Mix.

      Reply
  19. Jen says

    December 31, 2012 at 7:41 pm

    So, just to be clear, you would use this as is in a casserole?

    Ever tried canning it?

    Reply
    • Stacy says

      December 31, 2012 at 8:54 pm

      Yes, I use it as-is. Never canned it – just freeze it. 🙂 I like the simplicity of freezing,

      Reply
      • Jen says

        December 31, 2012 at 10:04 pm

        Spoken like a woman with plenty of freezer space! I’m going to try it out. Thanks!

        Reply
        • Stacy says

          January 1, 2013 at 8:05 am

          LOL That made me snort. 🙂 Yes, I have a deep freeze.

          Reply
  20. PJ Charnock says

    December 22, 2012 at 10:12 pm

    Love the idea of making a bunch and then freezing it! How exactly do you go about freezing it? What kinds of containers, etc? I don’t usually freeze liquids so I don’t know what an efficient way would be. Thanks!

    Reply
    • Stacy says

      December 23, 2012 at 8:39 am

      I usually put it in little plastic bowls that I confiscate from anyone I can. LOL For example: sour cream bowls, butter bowls, cottage cheese bowls.

      Reply
  21. Kim says

    April 27, 2012 at 12:26 pm

    I have a recipe called SOS (Soup or Sauce). Very frugal and good-
    Yields 9 cans of cream soup
    Try it!

    SOS
    2 c. Powdered milk
    3/4 c. cornstarch
    1/4 c. instant chicken bouillon
    2 Tbs. dried onion flakes
    2 tsp. Italian seasoning

    Combine and store in resealable container or plastic bag. Shake to mix.
    To use Combine 1/3 c. dry mix with 1 1/4 c. cold water, cook and stir until thickened.

    Can use as Alfredo sauce, soups, cheese sauce, or anything you can think of.

    Reply
    • Stacy says

      April 27, 2012 at 12:43 pm

      Kim, thanks for sharing your recipe here. 🙂

      Reply
  22. Jai says

    March 3, 2012 at 4:08 pm

    I have been looking for a homemade cream of chicken soup for a while, I haven’t seen any that struck my fancy. Now I have! All I need to do is learn how to can….next on my list!!

    Reply
    • Stacy says

      March 3, 2012 at 4:33 pm

      Canning isn’t terribly hard. Make sure to get the Ball Blue Book of Preserving. 🙂

      Reply
  23. Linda Hancock says

    February 20, 2012 at 9:11 am

    I love this ! But I was wondering if you also have recipes to make other cream soups !

    Reply
    • Stacy says

      February 20, 2012 at 5:06 pm

      No, but I do have recipes that I use from other blogs:
      Cream of Mushroom: http://heavenlyhomemakers.com/homemade-cream-of-mushroom-soup
      Cream of Celery: http://tammysrecipes.com/homemade_condensed_cream_of_celery_soup

      Reply
  24. Debbie Counts says

    February 13, 2012 at 10:47 am

    I made this and was so pleased! I used half and froze the rest but it didn’t last long in the freezer, used the rest in a recipe last night.

    Reply
    • Stacy says

      February 13, 2012 at 11:07 am

      I”m so glad you like it! I love keeping a stash in my freezer. 🙂 It doubles nicely.

      Reply
  25. Eileen says

    November 14, 2011 at 5:29 pm

    OMG I can’t believe how good this is! I had already made the homemade chicken broth and was looking for something to do with it. I was going to make regular soup but then happened upon this recipe. I doubled the batch because we eat a lot. It was delish. I added rice, carrots, and celery. The only issue was that I had already put a rather generous amount of pepper in my stock so with the added pepper it was saying “HEY I’m pepper!!” But it was still good enough to eat. Next time I’ll just leave out the pepper and add to taste. So glad you put this recipe up! I’m going to make a few more of yours..but I’m waiting on my Kefir grains.

    Reply
    • Stacy says

      November 14, 2011 at 10:34 pm

      I’m so glad it turned out well for you! 🙂

      Reply
  26. jenny says

    August 27, 2011 at 8:12 pm

    I just knew if I waited long enough, you would come through with a recipe for this ;o)

    Reply
  27. Becky says

    August 25, 2011 at 2:14 pm

    This sounds similar to a recipe that I make. I use it to make chicken and dumplings too. I also thicken it just a little more to make home made chicken pot pie. YUMMY! I’m hungry now! 🙂

    Reply
  28. Kathy T says

    August 25, 2011 at 12:04 pm

    Thank you so much, I have so many allergies and I can’t have msg. Most recipes call for boullion cubes which usually have msg in them. Everything in this is “me” friendly! So exciting. Thanks for sharing

    Reply
  29. Rebecca says

    August 25, 2011 at 10:12 am

    OMG – – this sounds so good. I think I’ll add some rice to it too to give it that extra kick. Thanks for posting! : )

    Reply
  30. JoAnna Mobley says

    August 25, 2011 at 9:35 am

    Wow!!! I am amazed!!! I have been looking for a great alternative to “cream soups” for a while and experimenting. They are also getting so expensive to buy not to mention the health factor. I’ve also been working with and experimenting with “bean” flour with some great success….grind white beans in your Nutrimill to make a flour that is great to use to thicken sauces, soups and make gravy. Thanks for posting this…I will try it soon.

    Reply
    • Debbie says

      October 16, 2015 at 6:23 pm

      Bean flour to thicken, etc, sounds great… but are the beans cooked or dry?

      Reply
      • Stacy says

        October 16, 2015 at 6:49 pm

        They would be ground from a dry state.

        Reply
  31. Shannon says

    August 25, 2011 at 8:52 am

    Thanks for the recipe! I have some fresh chicken broth that I got from a chicken yesterday (cooked chicken; the chicken didn’t actually hand me the broth) and would love to try this! I stopped using canned cream soups mostly because of the sodium levels, not to mention other things. Can’t wait to try this.

    Reply
  32. Allison says

    August 25, 2011 at 8:37 am

    Thank the LORD for this post 🙂 I found a similar one on a blog awhile back and now, for the life of me, cannot remember where. I wanted to do a recipe the other night that called for cream of mushroom and I just couldn’t bring myself to open that last can I had in the pantry – I was gagging just thinking about it!!

    This is being printed and save RIGHT.NOW 🙂

    Reply
  33. Amanda says

    August 25, 2011 at 7:41 am

    I love homemade soup except slit pea…yuck! Ill have to try this. _

    Reply
  34. Christina says

    August 25, 2011 at 7:02 am

    Love this recipe! I keep some in the freezer at all times for quick fix meals.

    Reply


Hello! I’m Stacy!

I believe God created you to be the hero of your home. You CAN manage your home instead of it managing you. That’s why I empower women with simple solutions for their homemaking needs – because if it’s not easy, you won’t do it. {Read More…}

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