Cream of Chicken Soup From Scratch

Cream of Chicken Soup From Scratch

BabyDollPie 2

"I stopped using canned foods, so this is my alternative. This makes about 2 cans worth, and is perfect for casseroles!"

Ingredients 20 m {{adjustedServings}} servings 134 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 134 kcal
  • 7%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 198 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
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  • Cook's Note
  • For best flavor, mix the pan drippings from a roasted chicken into enough chicken stock to equal 1 1/2 cups and continue with the recipe as directed.
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Reviews 26

  1. 34 Ratings


Hi to anyone considering this recipe. I just wanted to let you all know this recipe is for CONDENSED cream of chicken. It will be just as thick as the canned stuff. Also, if you use pan drippings from a roast chicken it tastes worlds better!!


Guess I get to be the first party pooper for this recipe. This is one of the worst things I've ever made on here. It should be made clear that it's *condensed* soup - people also just plain eat cream of chicken soup. One shouldn't have to discover this from reading a review. But, I just switched gears & dug up a super easy recipe using the condensed soup, so that wasn't a huge deal. But then it got worse. First, I don't see how one can "whisk" the flour & milk - it's VERY thick and did nothing but get stuck in my whisk, which was difficult to get out of there. The "milk mixture" (more like "flour glob mixture") should NOT be whisked into the hot milk. You put liquid into globby stuff, not the other way around. So I put a little of the hot milk into the flour glob, adding more, until it was a consistency that I could put that in the pan. And no way to avoid lumps. And that's considering I can make almost anything with ZERO lumps, but this was more like big clumps. And after this big mess and hassle, it doesn't taste a thing like condensed cream of chicken soup, which has a fairly strong flavor. It had NO chicken flavor, and tasted like peppered flour, more like something I'd dredge chicken in. Speaking of flour - WOW!! Lot of flour! The recipes I used it for were boring - tried adding some chicken bouillon but didn't help much. Still tasted like peppered flour. It would be less hassle and take less time making the trip for the real thing!


Ran out of cream of mushroom soup for another recipe so converted this recipe. Left out the lemon pepper, paprika and replaced the chicken broth with beef broth, and added mushrooms for a quick cream of mushroom soup. Without your recipe I would not have known where to begin, short of going back to the grocery store. I am sure I will be giving the chicken a try too.