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I started making Cream of Chicken Soup years ago for the same reason a lot of us do: I wanted that cozy, creamy base for casseroles and quick dinners, without the “mystery can” ingredients and the sodium overload. Over time (and after a truly unnecessary number of test batches), I landed on a version is rich and creamy, classic “simmered all day” flavor, and thick enough to work as a true condensed-soup substitute. It’s my go-to for creamy sauces, easy one-pot dinners, and basically any casserole that calls for a can of condensed chicken soup.
Table of Contents
- Why You’ll Love My Cream of Chicken Soup
- Ingredients For Cream of Chicken Soup
- How to Make Cream of Chicken Soup
- How to Store Leftovers
- Kellie’s Tips for the Best Cream of Chicken Soup
- What to Make with Cream of Chicken Soup
- More Easy Chicken Soup Recipes
- Homemade Cream of Chicken Soup Recipe (Canned-Soup Substitute)
Why You’ll Love My Cream of Chicken Soup
- It can be dinner OR an ingredient. Add shredded chicken and call it cozy. Keep it thick and use it in casseroles and sauces.
- It replaces canned condensed soup perfectly. One batch makes about 3 cups – roughly two cans worth.
- It tastes like you actually cooked. A quick simmer with a Mirepoix, onion, carrot, celery, thyme, and bay gives it that classic “all-day” flavor, without the all-day part.
- It’s flexible: strain it for a neutral condensed soup substitute or blend it for extra flavor and body.
- It’s meal-prep friendly: fridge for a few days, freezer for months.
Ingredients For Cream of Chicken Soup
No measurements here (they’re in the recipe card), but let’s talk ingredients and smart swaps.
Fat (butter and optional olive oil) – Butter gives you flavor and richness. A little oil can help keep it from browning too fast if your stove runs hot. Substitution ideas: use all butter (just watch the heat), or use a neutral oil with a tablespoon of butter for flavor.
Aromatics and veggies (onion, carrot, celery, garlic) – This is the “why does this taste like it simmered for hours?” situation. Onion is non-negotiable for me, but you can be flexible:
- Onion: yellow or sweet onion both work.
- Carrot and celery: if you’re missing one, use a little extra of the other.
- Garlic: totally optional, use it when you want a little extra savory vibe.
Thickener (flour) – This is what gives you that condensed, casserole-ready thickness. Swap ideas: a 1:1 gluten-free flour blend works, or thicken at the end with a cornstarch slurry if that’s your preference.
Broth (chicken broth) – Low-sodium chicken broth is ideal so you control the salt (especially if you’re using it in salty casseroles). Swap ideas: homemade chicken stock, bouillon and water, or even turkey stock after the holidays.
Dairy (milk, half-and-half, optional cream cheese) – Milk keeps it classic; half-and-half makes it richer; cream cheese gives it that “canned soup” creaminess (in the best way). Swap ideas:
- Milk: whole milk is creamiest; 2% works.
- Half-and-half: use for extra richness.
- Cream cheese: optional, but adds body and that cozy, creamy finish. Homemade Cream of Chicken Soup
Herbs and seasoning (thyme, bay leaf, salt, pepper + optional extras) – Thyme and bay leaf is the magic “simmered flavor” combo. Swap ideas:
- Thyme: dried or fresh both work.
- Bay leaf: if you don’t have it, it will still taste great but it adds that classic soup flavor.
- Optional pinch of poultry seasoning or tiny pinch of nutmeg is a subtle warmth moment.
How to Make Cream of Chicken Soup
This is one of those recipes that feels fancy because it tastes like it took forever… but it absolutely did not.
- Start with the flavor base. Melt your butter (and oil if you’re using it) in a medium saucepan over medium-high heat, then add the onion, carrot, celery, and garlic. You’re not trying to brown anything, just cook until softened and fragrant. When the onion is turning translucent, you’re right on track.
- Make a quick roux. Sprinkle the flour over the vegetables and stir for about a minute. You’ll notice it looks a little pasty and coats everything, that’s exactly what you want. This takes away the raw flour taste.
- Whisk in broth until smooth, then simmer. Pour in the broth slowly while whisking so you don’t get lumps. Add thyme and bay leaf, then let it come up to a gentle simmer. Cook until it’s slightly thickened and the vegetables are very soft (they should smash easily with a spoon).
- Choose your vibe: strain or blend. If you want the most “canned soup substitute” result: strain it, pressing the veggies to get every bit of flavor out. If you want max flavor (and a soup you’d happily eat as-is): blend it until smooth.
- Finish with dairy. Return the pot to low heat and stir in the milk (and cream cheese if using). Keep it at a gentle simmer, don’t let it come to a boil once dairy is in the pot. When it looks smooth and creamy, you’re done.
- Season like a smart cook. Taste and adjust salt and pepper, but keep it lighter if you’re using this in a salty casserole (cheese, stuffing mixes, etc.).
How to Store Leftovers
- Refrigerator: store leftover cream of chicken soup in an airtight container up to 4 days.
- Freezer: freeze up to 3 months. Thaw overnight in the fridge and reheat gently, whisking well (dairy can separate a bit – no big deal).
Kellie’s Tips for the Best Cream of Chicken Soup
- Want it extra thick for casseroles? Simmer a little longer or go slightly heavier on the thickener.
- Keep the heat medium-low when sautéing. You want soft and fragrant, not browned. (If it browns, it’ll taste more like a stew base than a “classic condensed soup.”)
- Whisk the broth in slowly. This is the difference between silky-smooth and lumpy soup.
- Don’t rush the simmer. Those 10 minutes are where the flavor turns from good to irresistibly amazing.
- Pick the right finish for your usage:
-Strain it for a super neutral canned-style cream of chicken substitute.
-Blend it for a richer, more flavorful homemade base.
What to Make with Cream of Chicken Soup
Save this list for the next time a recipe calls for “1 can condensed soup.” (Because now you’re that person who makes it from scratch.)
- Chicken and rice casserole
- Chicken and Stuffing Casserole
- Easy Chicken Pot Pie
- Cheesy Dorito Chicken Casserole
- Easy Chicken Divan Casserole
- Easy Poppy Seed Chicken Casserole
- Slow Cooker Crack Chicken (Creamy Ranch Shredded Chicken)
- Easy Homemade Chicken Noodle Casserole
Conversion reminder: 1 can condensed cream of chicken soup = about 1 1/2 cups homemade.
More Easy Chicken Soup Recipes
A few cozy favorites to keep in rotation:
- Best Chicken Soup
- Lemon Chicken Orzo Soup
- Creamy Chicken and Wild Rice Soup
- Chicken Tortilla Soup
- Chicken and Dumplings
- White Chicken Chili
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Homemade Cream of Chicken Soup Recipe (Canned-Soup Substitute)
Equipment
- chef's knife
- cutting board
- saucepan
- whisk
Ingredients
- 2 Tablespoons butter
- 1 Tablespoon olive oil, optional, helps prevent butter from browning too fast
- 1 small onion, halved (or thickly sliced)
- 1 medium carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, smashed (optional)
- 2 Tablespoons all-purpose flour
- 2 cups chicken broth, preferably low-sodium
- 1 cup milk, whole milk is creamiest or use half-and-half for richer soup
- 2 ounces cream cheese, optional, for extra creaminess and “canned soup” vibe
- ½ teaspoon dried thyme or 2–3 sprigs fresh thyme
- 1 bay leaf
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper
- Optional: pinch of poultry seasoning or a tiny pinch of nutmeg
Instructions
- In a medium saucepan over medium heat, melt butter (and oil if using). Add onion, carrot, celery, and garlic. Cook 5–7 minutes, stirring occasionally, until fragrant and the onion begins to soften (no need to brown).
- Sprinkle flour over the vegetables. Stir constantly for 1 minute to cook off the raw flour taste.
- Slowly whisk in the chicken broth until smooth. Add thyme and bay leaf. Bring to a gentle simmer and cook 10–12 minutes, stirring often, until slightly thickened and the vegetables are very soft.
- For a classic canned-soup substitute (smooth and mild), remove bay leaf and thyme stems (if using fresh), then strain the soup into a bowl, pressing on the vegetables to extract flavor. Discard solids (or save and blend into another soup).
- Return soup to low heat. Stir in milk (and cream cheese if using) until smooth. Simmer gently 2–3 minutes—don’t boil hard once the milk is in.
- Taste and adjust the seasoning, to taste. If using this in a salty recipe (like boxed stuffing or salty cheese), keep seasoning lighter.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
