Cream of Chicken Soup
Make homemade Cream of Chicken Soup in 10 minutes—no fillers, just real flavor! Perfect for freezing and adding to any dish.
Make Your Own Homemade Cream of Chicken Soup
I’m officially declaring war on canned foods, and my first target? That sneaky little tin of Cream of Chicken Soup! Time to show it the door and upgrade to something homemade. The best part? Making your own takes less than 10 minutes—faster than a grocery run, and way more delicious. Plus, it’s freezer-friendly, so future-you will thank present-you for stocking up.
Now, let’s get real—have you ever read the back of a can of cream of chicken soup? It’s like a science experiment gone wrong. Modified corn starch, soybean oil, yeast extract, and beta-carotene for color? No, thanks. My homemade version skips the mystery ingredients and questionable fillers in favor of pure, real-deal flavor. Sure, it’s a little less yellow than the canned stuff (because, shocker, no artificial dyes here), but what it lacks in neon tint, it makes up for in rich, creamy, homemade goodness.
Here’s why I love this cream of chicken soup recipe!
- Unlike canned versions that sneak in modified starches, preservatives, and artificial colors, this cream of chicken soup is 100% real food. Butter, flour, broth, and milk come together for a creamy base, while herbs like sage, thyme, and marjoram bring out that comforting, homemade flavor.
- This cream of chicken soup gives you that luxuriously thick and creamy texture without resorting to heavy processed thickeners. Thanks to a classic butter and flour roux, plus a mix of chicken broth and half & half, you get silky-smooth perfection without it feeling overly heavy.
- The secret ingredient? Fresh lemon juice! That little squeeze of citrus brightens up the flavors, balances the richness, and makes the herbs pop. Combined with the warm hint of nutmeg, this soup has way more depth and complexity than anything from a can.
I use this cream of chicken soup in One-Pan Chicken Pot Pie With Rosemary Biscuits and Cheddar Bay Biscuit Chicken Pot Pie. I hope you love it!
Visual Process for Making Homemade Cream of Chicken Soup
Step 1
Butter and Flour
Add flour to melted butter and let it toast for a bit.
Step 2
Add Liquids
Add broth and milk and whisk until it is super smooth. We don’t want any clumps.
Step 3
Season and Thicken
We season our cream of chicken soup with a classic poultry seasoning blend of nutmeg, marjoram, thyme and sage. A little salt and pepper finish it off. It thickens as it cools.
Other Soup Recipes
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Cream of Chicken Soup
Equipment
- Whisk
Ingredients
- 4 tablespoons unsalted butter
- ½ cup all-purpose flour
- 2 cups chicken broth
- 1½ cups milk or half and half
- 1 tablespoon fresh lemon juice (1 tbsp=half a lemon)
- ½-1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried sage
- ½ teaspoon thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon marjoram
- ⅛ teaspoon nutmeg
Instructions
- Melt 4 tablespoons unsalted butter over medium heat in a large saucepan.
- Add ½ cup all-purpose flour and whisk until all the better is soaked up by the flour.
- Remove the pan from the heat and add 2 cups chicken broth, whisking until smooth.
- Whisk in 1½ cups milk or half and half. Whisk until all of the clumps are gone. Bring the mixture to a boil, whisking constantly. Reduce heat and simmer for 2-3 minutes until it starts to thicken.
- Remove from heat and add 1 tablespoon fresh lemon juice, ½-1 teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon dried sage, ½ teaspoon thyme, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon marjoram and ⅛ teaspoon nutmeg. It will thicken as it sits.
