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Homemade Cream of Chicken Soup for Cooking

Homemade Cream of Chicken Soup is a wonderful, flavorful, healthy alternative to commercial canned cream soups. It’s easy to make and freezes beautifully. Ditch the can, man!

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Cream of Chicken Soup Good Cheap Eats

Most of my childhood summers were spent traveling from California to Minnesota and hunkering down for June and July with relatives. There were some really good times — and some excellent meals, particularly those prepared by Aunt Peg, Aunt Sandy, and Gramma John.

My Aunt Cass, though not a cook by any stretch of the imagination, excelled in fun experiences, like fireworks by the river and fancy lunches downtown. I remember the first time she deemed me old enough to go to lunch with her and my mom. We went to a quaint little cafe in downtown Winona.

It was one of those lunches where you’re served in courses. I was smitten. particularly with the soup course: Cream of Chicken. I was stunned that I hadn’t discovered something so delicious ever before. When we got back home, I asked my mom if I could have a can of cream of chicken soup for my lunch. She warned me that it wouldn’t taste the same.

And it didn’t.

Ugh. Have you ever eaten commercial cream of chicken soup from the can? I grew up on casseroles made with it and I loved them, but the soup itself? Blerg. Unfortunately for my husband eating that soup from the can was the norm for him growing up. Once we married, he refused to eat any casserole or dish made with the stuff.

Until I learned to make homemade cream of chicken soup.

Go figure. It’s basically a gravy and a white sauce that got married and had a baby. It’s super easy, absolutely delicious, and soooooo much better than anything you can buy in a can.

You can use this Homemade Cream of Chicken Soup in all your favorite casseroles, but you can also use it as a soup starter. Add broth, veggies, and noodles. Thin it a bit as is with some broth or stock and you can even serve it for your soup course as Cream of Chicken Soup itself. Amen! Hallelujah!

Cream of Chicken Soup from Good Cheap Eats

How I make this good:

Whenever possible I like to cook with plain old ingredients. While the convenience of mixes and canned sauces is nice, I feel better about feeding my family just real food whenever possible. (Go here for some of my reasons on all that.)

Making homemade cream of chicken soup is basically the epitome of this! What is more processed than canned cream soup?! Ha. Check out the ingredients list: butter, flour, milk, chicken broth, spices, and chicken. This is all real food. Real good food.

Cook a bulk batch and then divide the soup into 2-cup portions and stash them in the freezer. Homemade convenience at its finest.

(I do freeze soups and sauces in glass canning jars. I leave the lids off, allow for extra headspace, and freeze until firm. Then I lightly twist the caps on. Your mileage may vary. Use other containers for freezing if you prefer.)

How I make this cheap:

I’m sure that you can find canned cream of chicken soup on sale for cheap. However, I promise you this is better and totally worth the upgrade in cost.

Here are some of the strategies I use to make this recipe economical:

  • Use a whole chicken! Cooking a whole chicken (or buying one that Costco roasted for you) can be more economical than buying chicken pieces. You can use the carcass to make homemade stock. You’ll only need a small amount of chicken meat for the soup itself, meaning you can are basically using the leftovers to make this soup. You can easily make this homemade cream of chicken soup with turkey when the whole birds go on sale in the fall. Just call it cream of turkey. 😉
  • Stock up on ingredients when they are on sale. Whether it’s buying whole chickens or commercial chicken broth on sale, I buy more than I need in the immediate future. Sales cycles last about 6 weeks, so I try to buy enough to last me that long. Same goes for items like butter and flour. I stock up on these when I find good prices.

Tools I use to make this recipe easy:

Having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I like to use in this recipe.

This post contains affiliate links. When you make a purchase through those links, I am paid a small amount in advertising fees. Thanks for your support. I really appreciate it.

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Comments

  1. Thanks Jessica. This is one of the very few things I still buy at the grocery store. I feel guilty when I make homemade turkey or chicken pot pies using that high sodium, preservative laden goop in a can. Your recipe is easy and contains ingredients I always have on hand. Hubby will now get his pot pies made with homemade cream of chicken soup.

  2. Thanks for the tips about freezing this. My all time favorite soup just became a do-ahead. Yesss!

  3. Danielle L Zecher says:

    This looks really good. Do you have a recipe for Cream of Onion Soup? Or thoughts on how to adapt this for Cream of Onion Soup? That’s the one I love for casseroles, etc., but I’d love to get rid of all the scary ingredients in it.

    • Instead of stirring in minced chicken, you could add sauteed onions. I might add a green herb, like thyme, and maybe use beef or vegetable broth. This basic recipe would be a good base to switch up in all kinds of ways.

    • Danielle, I haven’t used the cream of onion more than once because it costs more here and doesn’t go on sale. However, if my memory serves me right you should be close if you sweat your chopped onion in the butter. Then add the flour and liquid. Also, I would change the ratio of broth and milk and use more milk, at least half, because I recall it being closer to a white sauce. The basic recipe is good for lots of variations but I’ll save that discussion for a separate comment. Good Luck.

  4. I make a slightly different recipe than this one that took some testing because I wanted to make sure it held up to slow cooking without curdling. But before I found that recipe I made one nearly identical to this one. It’s been a year since I’ve used a canned of cream of soup and I couldn’t tell you when the last time before that was.

    I’ve absolutely loved watching your culinary journey as a long time reader and find inspiration even from recipes I may not make myself due to family tastes.

  5. Great idea to share Jessica. May I add that the quality of the broth or stock is going to make a great deal of difference. If it lacks flavor, folks might try cooking some carrots and or celery in it. At our house we really like our carrots cut in chunks and cooked in broth as a vegetable. This leaves a really tasty broth to use later in soup. One suggestion, you might try using chicken fat instead of butter. When I poach chicken I always chill the broth so I can take the fat off the top and save it to use when cooking.

    Also, may I comment that what you make when you substitute a light broth, such as chicken or fish, for milk in white sauce was traditionally called a veloute sauce and is one of the 5 basic mother sauces in fancy cooking and usually embellished for use in various dishes. All of the cream soups are variations of either white sauce, veloute sauce or a combination of them with either vegetables, meat, herbs or some combination of them added.

    If folks are looking for a low fat option, they could use a slurry of flour and broth to thicken the soup instead of the butter and flour roux at the start of the process.

  6. Have you used this in crock pot recipes? I know that milk curdles but I wonder if this holds up. Thanks!

  7. Heather Barker says:

    How could I make double or even triple of this soup? I love to use COCS in tuna casserole, turkey and noodles, potpies and sometimes even just by itself. I would love to have extra on hand for a just in case meal.

    Thanks Jessica!

    • I just multiply the ingredients by 2 or 3 and then use a really big pot. So, if you’re going to triple it, you would use:
      3/4 cup butter
      3/4 cup flour
      4 1/2 cups stock
      1 1/2 cups milk
      1 1/2 teaspoons EACH salt, garlic powder, and onion powder
      3/4 teaspoon EACH paprika and black pepper
      6 tablespoons minced cooked chicken

  8. You “killed it” with this cream soup recipe. I already cooked the whole chicken earlier trying to make soup but i t was kind of flat. My Mother is 97 and i really think she’ll love

  9. How long does this keep in the freezer?

  10. Hi Jessica, just made this and it went down well. It was also the perfect way to get an extra meal out of a chicken. I added a couple of finely chopped mushrooms as I had them to use. Thank you for sharing this recipe.

    xx

  11. Wow! Just made this last night to go in your Overnight Casserole, and DANG! The soup by itself is SO good! Made a double batch just to try and I’m so glad I did. I honestly don’t use very many recipes that call for “cream of” soups. But this seems like it would add great flavor and creaminess to so many recipes. I do have 2-3 faves that use cream of mushroom. I’d love to have your recipe for that! Is it in one of your cookbooks? (30 minute Meals is sitting in my cart!) Thanks again for a great recipe!

    • Yes, you could easily eat THIS as a soup, not something I would recommend with the canned soups. LOL. For mushroom, I would saute a lot of finely chopped mushrooms in butter and then proceed with the recipe.

  12. Thanks for the reciepe. First time a cream soup ever worked out. I tweeked it by adding carrots and a little broccoli.

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