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How to Make Your Own Cream of Chicken Soup

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Cream of Chicken Soup is a major pantry staple in our house. I learned how to make it from scratch and is a great help when I am in a pinch and need a can quickly.

This recipe gets used a lot when I am making soups or crockpot recipes. Making potato soup one day, I needed a can and could not find any in the pantry.

I went to the pantry looking for my cream of chicken — only to realize I was completely out!

I started scouring the internet and found a great rendition. Over the years have tweaked it to finally get it exactly as I want it.

 How to Make Homemade Cream of Chicken Soup

For this recipe you need —

  • 1 tablespoon of chicken broth
  • 3/4 cup of all-purpose flour

Place 1 tablespoon of chicken stock in a saucepan over medium-low heat. Add in the onion and garlic and cook in the broth until they are softened about 3 minutes.

Pour in the rest of the broth and 1/2 cup of milk, and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice, and paprika. Bring the mixture to a boil, reduce heat, and allow to simmer for 1 to 2 minutes.

Whisk together the remaining milk and the flour until smooth, and whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens.

Do you have a great homemade staple that you turn to when you are in a pinch?

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Yield: 2 cups

How to Make Your Own Cream of Chicken Soup

How to Make Your Own Cream of Chicken Soup

Make your own cream of chicken soup to use when you need it.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1/4 teaspoon chopped fresh parsley
  • 1 tablespoon of chicken broth
  • 1/8 teaspoon lemon pepper seasoning
  • 1 pinch ground allspice
  • 1 pinch ground paprika
  • 1 cup milk
  • 3/4 cup all-purpose flour

Instructions

  1. Place 1 tablespoon of chicken stock in a saucepan over medium-low heat, and cook and stir the onion and garlic in the broth until they are softened, about 3 minutes. Pour in the rest of the broth and 1/2 cup of milk, and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice, and paprika. Bring the mixture to a boil, reduce heat, and allow to simmer for 1 to 2 minutes.
  2. Whisk together the remaining milk and the flour until smooth, and whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 117Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 59mgCarbohydrates: 21gFiber: 1gSugar: 0gProtein: 5g

Did you make this recipe?

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Michelle

Saturday 24th of February 2024

I didn't see broth in the ingredient list

Jennifer Sikora

Tuesday 27th of February 2024

It's a tablespoon so I will fix that. Not sure why I left that out.

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