Cream of Chicken Soup (Homemade Alternative for Condensed Soup)

Make this quick recipe in place of a can of Cream of Chicken Soup the next time you need it for a healthier alternative to condensed soup.

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Have you ever stopped to read the ingredients list in a few of your pantry staples? I try to cook with only foods that have ingredients that I could use in my kitchen. Yes, that means some foods don’t last as long without all of the preservatives, but they also taste better and are generally healthier. For example, look at the nutrition and ingredients for a can of Cream of Chicken Soup. The ingredients aren’t horrible but look at the amount of sodium in one serving!


If you use the entire can, it would be about 2,175mg of sodium! And that’s before you add any other ingredients to your meal. Because let’s be honest here, no one eats this as a soup. At least, I’ve never heard of it. Cream of Chicken Soup is usually an ingredient in a recipe.

There are a few recipes I have that call for cream of chicken soup. [See Chicken and Broccoli with Garlic Cream and Slow Cooker Chicken and Dumplings.] So, instead of writing those recipes off as goners, I decided to do some research (aka hit Google and Pinterest) to find some recipes. I came across this one and decided it was worth a try. The ingredients are all ones that we always have, and it didn’t take long.

I needed two cans worth of soup for my recipe, so I doubled the amount. After it’s been cooked and cooled, you can transfer it to an airtight jar to keep in the refrigerator for a day or two. I made mine the night before I needed it, then used it the following day.

It will thicken a lot in the refrigerator, so if you need it soup consistency you’ll want to make it right before using it. I knew mine was going in the slow cooker, so it would have time to warm up in there.

Step by Step

Melt the butter in a small saucepan over medium heat.

Whisk in the flour and stir continuously for about 1-2 minutes. Add the chicken broth and milk, whisking until it’s well combined and there are no lumps.

Add the garlic powder and pepper, then stir to combine.

Bring to a simmer and continue cooking and stirring until the mixture thickens (about 2-3 minutes).

Remove the soup from the heat and use in place of a can of Cream of Chicken soup. Or, refrigerate once cooled to use within 2 days.


Originally Published On: January 15, 2018

Last Updated On: September 20, 2019


Cream of Chicken Soup

Make this quick recipe in place of a can of Cream of Chicken Soup the next time you need it for a healthier alternative to condensed soup.
Course Homemade Staple
Cuisine American
Keyword chicken, cream of chicken
Cook Time 15 minutes
Total Time 15 minutes
Servings 1 can
Calories 474kcal
Author Stephanie Lynch


  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1/2 cup chicken broth
  • 1/2 cup milk
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper


  • Melt the butter in a small saucepan
  • Whisk in the flour until completely combined
  • Pour in the chicken broth and milk, whisking until there are no lumps
  • Add the garlic powder and pepper
  • Bring to a simmer and stir continuously until it thickens, about 2-3 minutes
  • Remove from the heat and use in place of one can of Cream of Chicken Soup


Calories: 474kcal | Carbohydrates: 25g | Protein: 7g | Fat: 39g | Saturated Fat: 24g | Cholesterol: 103mg | Sodium: 788mg | Potassium: 255mg | Sugar: 6g | Vitamin A: 1260IU | Vitamin C: 8.3mg | Calcium: 148mg | Iron: 1.3mg

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34 thoughts on “Cream of Chicken Soup (Homemade Alternative for Condensed Soup)”

  1. Cream of chicken soup is one of my favourite flavours! This recipe looks nice and simple and not too many ingredients either so I might give it a try! It looks delicious!

    1. Luckily we warmed up again today, but it’s supposed to get cold again. I do notice that almost every recipe that needs the soup as an ingredient is a warm recipe and this tastes so much better than the canned soup.

    1. I never realized just how little flavor is really in something like this until I started making my own to compare. You should try this, it’s really easy and doesn’t take long at all.

  2. Wow! The salt amount is ridiculous! I had no idea cream of chicken soup was so easy to make and actually just needs a couple of ingredients!

  3. What a clever idea! I never would have thought of trying to DIY this, since I so rarely make things using condensed soup – what a great idea, though, for those rare occasions when I do!

    1. I don’t use them too often either and stopped making recipes that called for it because of the sodium and other crap in there. When I had a craving for a meal with the Cream of Chicken soup, I knew I needed to find a better alternative.

  4. I also am a big fan of using what I have. Overall, this recipe seems simple to make. You could just add a few vegetables in after making it to add a little variety or eat it as is!

    1. Mine still ends up with a decent amount of sodium, but the rest of it is much healthier. And it’s always better when you can make from scratch. The flavor difference alone makes it worth it!

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