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Homemade Cream of Chicken Soup
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5 from 1 vote

Homemade Cream of Chicken Soup

Homemade Cream of Chicken Soup is creamy and full of savory flavor.  Easy to make with simple ingredients. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time20 mins
Cook Time4 mins
Total Time24 mins
Course: Main Dish
Cuisine: American
Keyword: #homemadecreamofchickensoup, easyrecipe
Servings: 4 cups
Calories: 98kcal
Cost: $15



  • 3-1/4 cups chicken broth Homemade or store-bought.
  • 1 cup whole milk or 2% milk
  • 1/4 cup all-purpose flour, sifted
  • 1/2 teaspoon coarse ground black pepper
  • salt to taste
  • 1 teaspoon ground sage
  • 1/4 teaspoon garlic powder optional
  • 1/4 teaspoon onion powder optional
  • 1/4 cup shredded chicken (cooked) optional



  • Pour chicken broth in saucepan.
  • Pour milk into a medium bowl. Add sifted flour. Stir with whisk until smooth.
  • Add ground sage, coarse ground black pepper, garlic powder (if using), onion powder (if using). Whisk together until evenly combined. Set bowl aside.
  • Simmer chicken stock over medium heat until bubbles appear around edges (not boiling).
  • Pour in milk/flour mixture. Whisk constantly for 3-4 minutes until mixture thickens. Whisking will keep soup smooth (no lumps). Turn heat off. Stir in shredded chicken (if using).
  • Soup will thicken slightly as it cools. Taste cooled soup. Season with preferred amount of salt.
  • Makes 3-1/2 to 4 cups. Two cups are equivalent to 1 can (10.5 ounces) cream of chicken soup.
  • STORAGE: Pour cooled cream of chicken soup into a large freezer bag. Make sure it's sealed tight. Store in freezer for up to 10 days.


Homemade Chicken Broth
Makes about 4 cups.
1.  Place 3 chicken legs (2 quarters or breast) into a large saucepan.  Do not remove skin.
2.  Cover with water.  Add 1/2 cup chopped white onions, 1 teaspoon of black pepper, 1/2 teaspoon of salt, 2 bay leaves, and 2 teaspoons of cumin seeds (optional).  
3.  Cover and simmer over low-medium heat for 2-1/2 hours. Check regularly.  After 45 minutes, water will be low.  Add 1 more cup of water. 
4.  Continue simmering until chicken falls off bones. Allow to cool. 
5.  Remove chicken from saucepan.  Place strainer over a large bowl.  Pour in chicken stock.  Discard bones, gristle, chicken fat and bay leaves. 
Pour cooled chicken stock into a container.  Cover with lid.  Refrigerate until ready to use.  
Use chicken in chicken salad or another favorite recipe. 


Serving: 1serving | Calories: 98kcal | Carbohydrates: 11g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 93mg | Potassium: 168mg | Fiber: 1g | Sugar: 4g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg