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Homemade Cream of Chicken Soup Recipe

Melissa Norris
This homemade cream of chicken soup substitute whips up in four minutes and only uses 5 ingredients to replace store-bought condensed cream of chicken soup. It's full of flavor and can be adapted for dairy-free and gluten-free.
4.03 from 157 votes
Cook Time 4 mins
Total Time 4 mins
Course Dinner
Cuisine American
Servings 5 servings
Calories 93 kcal


  • 3 Tablespoons butter for dairy-free use lard or coconut oil
  • 3 to 4 Tablespoons flour organic cornstarch or xanthan gum works for gluten-free thickeners
  • 1/2 cup milk or cream
  • 1/2 cup chicken broth
  • 1/4 teaspoon salt
  • dash of pepper


  • In a saucepan over medium-low heat, melt butter (or fat of choice).
  • Whisk in flour. It will make a thick paste, continue whisking for about a minute to cook out the raw flour taste.
  • Slowly whisk in liquids. Bring to a simmer (barely a boil), adding more liquid if it becomes too thick. It will thicken up more as it cools.
  • Remove from heat and stir in salt and dash of pepper.


  • For gluten-free options, use cornstarch or xanthan gum instead of flour.
  • For dairy-free options, use all chicken broth, or substitute full-fat canned coconut milk (unsweetened). 
  • Need a cream of celery substitute: saute a 1/4 cup of finely diced celery in butter before adding flour and other ingredients.
  • Need a cream of mushroom substitute: saute a 1/4 cup of finely chopped mushrooms in butter (or fat source) before adding flour and other ingredients.


Serving: 0.25cupCalories: 93kcalCarbohydrates: 5gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 21mgSodium: 267mgPotassium: 48mgFiber: 1gSugar: 1gVitamin A: 250IUCalcium: 34mgIron: 1mg
Keyword cream of chicken soup, cream of chicken soup recipe, homemade cream of chicken soup
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