Cream Of Chicken Soup

Cream Of Chicken Soup

49 Reviews 2 Pics
Recipe by  MARBALET

“This is a good basic cream of chicken soup recipe. You can use cornstarch instead of flour to make the roux, if you are allergic to flour. You can also omit the salt, if you are on a restrictive diet. The best thing about making recipes yourself, is that you control what goes into your soup, minus the unhealthy preservatives!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 to 6 servings


  1. In a 3 quart saucepan, heat oil. Gradually stir in flour. Let this form a paste, or roux. Then, gradually stir in the milk and continue stirring until thickened.
  2. Add chicken to white sauce mixture. Add sugar, salt, pepper, and garlic powder. Mix well and simmer for 20 minutes over low heat.
  3. If soup is not as thick as desired, mix a small amount of corn starch with a small amount of water and add to soup. Simmer for 10 minutes.

Share It

Reviews (49)

Rate This Recipe


I have been cooking for 40 years and this is the worst cream of chicken I have ever made



I needed a quick ceamed soup recipe for my HS Food's class and I didn't read the one review. I agree as is it's not very good. The sugar makes it sweet and there is little chicken flavor. I told my first class to make as it was written suspecting that the sugar would make it sweet. I had the second class eliminate the sugar and some students added finely chopped onion and celery to the oil and sauted till tender and then when the milk was added we added 1 boulion cube. We also added the cornstarch because it was thin. The students really liked it. One group added Veg-all with the chicken and it also was good.



We didn't add sugar or taste this plain...honestly, I wouldn't eat cream of chicken plain whether it's canned or not. We used this in a chicken and broccoli casserole and it tasted BETTER than when we use the canned cream of chicken. Perhaps some reviews are negative because they actually like to eat cream of chicken by itself? Try this in a casserole and you might actually like it a lot.

More Reviews

Similar Recipes

Cream of Chicken with Wild Rice Soup

Cream of Chicken with Wild Rice Soup

Cream Soup Base

Cream Soup Base

Creamy Chicken and Rice Soup

Creamy Chicken and Rice Soup

Easy Cream of Chicken Rice Soup

Easy Cream of Chicken Rice Soup

Home-Made Cream of Chicken Soup

Home-Made Cream of Chicken Soup

Cream of Chicken Soup From Scratch

Cream of Chicken Soup From Scratch


Amount Per Serving (4 total)

  • Calories
  • 330 cal
  • 17%
  • Fat
  • 14.6 g
  • 22%
  • Carbs
  • 21.1 g
  • 7%
  • Protein
  • 27.5 g
  • 55%
  • Cholesterol
  • 72 mg
  • 24%
  • Sodium
  • 427 mg
  • 17%

Based on a 2,000 calorie diet



previous recipe:

Cream Soup Base


next recipe:

Lemony Cream of Chicken Soup