Homemade Cream of Chicken Soup

By:  Veronica  •  Recipes  •  5 years ago  •  14 comments

Homemade Cream of Chicken Soup

I really do not enjoy cooking with canned soups, so I located and modified a recipe for condensed cream of chicken soup:  I use this in any recipe that calls for condensed cream of anything soup.

  • 1 cup cold milk
  • 2 Tbsp cornstarch
  • 1 1/2 Tbsp butter
  • 1 tsp chicken bouillon
  • 1/2 tsp salt
  •  black pepper
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  •  tsp dried parsley


  1. In a small saucepan whisk together milk and cornstarch. Add butter, bouillon, salt, pepper, onion powder, garlic powder and parsley.

  2. Bring to a boil, stirring frequently. Once boiling, simmer for 30 more seconds to thicken.

  3. Use in recipes to replace one (10.75 oz) can of cream of (anything) soup.

You can add mushrooms, diced chicken, celery or whatever your heart desires.


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Trout Giggles
Professor Principal
1  Trout Giggles    5 years ago

sounds good...thanks for posting!

PhD Guide
1.1  author  Veronica  replied to  Trout Giggles @1    5 years ago

Your welcome.  Homemade recipes for practically everything has become a big part of my life.  Local farms for meat, veggies, milk, eggs...etc.  

Freshman Silent
2  T.Fargo    5 years ago

Voted up... in my head.  

PhD Guide
2.1  author  Veronica  replied to  T.Fargo @2    5 years ago

better than nothing....winking

Professor Silent
2.1.1  TTGA  replied to  Veronica @2.1    5 years ago


What TFargo didn't mention is that he/she has started up a cooking group called Food Fanatics.  Once I can find the time to do so (after I get the lawn mower and outboard motor running and the snow blower summerized), I intend to put up an article there that I will call TTGA's Cookbook.  Then, each recipe that I put in there will start as a comment on that article.  Replies or questions can be made on the secondary threads and the recipe comments will be in bold type.  Check it out after I set up the article.  It may be a good idea for others to try.  We used to use the same system on another cooking group that we had here.  Unfortunately, it got deleted by mistake and all the cookbooks disappeared.  I'm really glad to see another one start up, TFargo.

Sophomore Silent
3  GaJenn78    5 years ago

Yum! Thanks for sharing! I love creamy chicken and wild rice soup but have not found a good recipe to try to make myself. I will definitely try this and add wild rice and possibly some lemon juice :-) 

Sophomore Silent
4  GaJenn78    5 years ago

Also, could I use chicken stock instead of bouillon? 

PhD Guide
4.1  author  Veronica  replied to  GaJenn78 @4    5 years ago

I would say so, but you may want to cut back on the milk a tad.

Sophomore Silent
4.1.1  GaJenn78  replied to  Veronica @4.1    5 years ago

Awesome thank you! I love to cook but some recipes I'm very timid with. I have a Campbells soup starter that is for cream soups, it's been up in my cabinet for 2 years LOL!

Release The Kraken
PhD Principal
5  Release The Kraken    5 years ago

Now this is how you join Newstalkers!

Buzz of the Orient
Professor Expert
6  Buzz of the Orient    5 years ago

Although it may not end up being the same or as effective a medicine as my mother used to make (which was clear soup rather than "cream of"), I'm definitely going to try your recipe - just have to buy some chicken bouillon.

Sophomore Silent
7  GaJenn78    5 years ago

I make a cheesy chicken dish that calls for a can of cream of chicken soup, I think I'm going to try this tonight instead of using the can I have on hand.  Just in case anyone is interested, it's real simple (not trying to hijack your article :-)). Place chicken breasts in dish (I use 9x13), place sliced cheese (what ever you have on hand, besides American. I've used jack, colby, muenster, and havarti) over the chicken and  spread the cream of chicken soup over the cheese. Take some stove top stuffing(not cooked) and sprinkle over the soup. Drizzle 3 tbs of melted butter over the stuffing and bake at 350. Easy peasy!  I'm making this tonight but I'm going to try your recipe for the soup. I'll let you know how it turns out! Oh! I add a little lemon juice to the soup to give it a little zest

Sophomore Silent
8  GaJenn78    5 years ago

I have a question. Do you think this will freeze well? I was thinking of making a big batch to freeze.

Buzz of the Orient
Professor Expert
9  Buzz of the Orient    5 years ago

Okay, a problem.  I made your cream chicken soup recipe, followed it exactly, and although the soup was a little thin, it was pretty good.  When it started boiling it rose up in the pot, and same when I simmered it.  Note that, because then I tried on another day and wanted to make enough for more than just me with a taste for my wife, so I doubled everything (although I tripled the bullion for a stronger taste).  I made it for lunch, but my wife had another idea for lunch so it sat for 6 hours until dinner time. So then I mixed it again to loosen up everything, and boiled it but it didn't rise, it just got really thick, much too thick. So I had to add more milk to thin it out.  It didn't rise as it did the first time, and it really was a failure.  Was it because it sat for 6 hours that it did that?  What happened?