Homemade Cream of Chicken Soup

Homemade Cream of Chicken Soup

Is anyone else as startled as I am to find out that Thanksgiving is only 19 days away?  I did not see that coming.  It’s not that I don’t want Thanksgiving to come – I’m excited about it more this year than in most years past.  But it comes so quickly after Halloween and by the time Thanksgiving is here we’ve already begun planning for Christmas.  Thanksgiving just comes and goes so quickly.

Since I posted the Six Week Challenge, the guide to eating a more natural, less processed diet, there is one question that I get more than any other.  And the desperation in which this question is asked is like none other – “What about my cream of chicken/mushroom soup?”  It seems that American families have become dependent on that little can to help them whip up so many meals that the thought of cooking without it can cause pure panic.  I was right there with you – I struggled with that dilemma myself for a while.  So if you’re facing the question of what to do about your traditional holiday casseroles, or any other casserole for that matter here’s your answer.

It’s unbelievably simple to make cream of chicken soup, and once you’ve done it you’ll never buy another can.  It turns out that those cans of cream of whatever soup, are really a simple roux, with a bunch of other chemicals thrown in for good measure.  You probably have everything you need to make this homemade version in your kitchen right now.  This recipe makes the cream of chicken version, but you can change the flavor many different ways depending on how you season it.  You add more flour to make it thicker, add more milk to make it thinner – customize it to your exact preference.

To make a cream of mushroom version, just chop 1/2 cup of mushrooms into small pieces and saute those in butter before adding the flour.  For a cream of celery, use the same method with chopped celery.  If you need a cheese soup, add shredded cheddar at the end.


homemade cream of soup

Homemade Cream of Chicken Soup
makes about 3 cups

2  Tablespoons butter
3/4 cup all purpose flour (you can substitute a gluten free baking mix if needed)
1 1/2 cups milk
1 1/2 cups chicken stock
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano

Heat a sauce pan over medium heat and melt butter.  Whisk in flour and continue cooking until thick and golden brown – but not too brown – about 1 minute, whisking constantly.  Slowly pour in milk and chicken stock and whisk again.  Cook for 2-3 minutes, stirring constantly, until flour has been incorporated and mixture is lightly bubbling.  Add salt, pepper, parsley, and oregano.  Stir, then reduce heat to medium-low and cook until thickened.  This could take about 10 minutes.  Season again to taste.  Let cool, then use in your recipe in place canned of cream of chicken soup.

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  1. Denise says

    Made this last night and was absolutely delicious. I agree with the comments aboce though, 1/4 cup of flour was plenty and I reduced the salt by quite a lot for my taste.


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