I appreciate this recipe because it uses pantry staples and comes together in about half an hour. I love how the butter, cream, and milk create a velvety texture, while the bouillon and seasonings bring deep savory flavor. I also like that it’s designed as a 1:1 replacement for store-bought cream of chicken soup, so I can plug it into my favorite recipes without any guesswork. When I want something more comforting, I even enjoy it on its own as a warm, simple soup.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I start by melting the salted butter in a skillet or saucepan over medium heat. Once it’s melted, I add the chicken bouillon, garlic powder, onion powder, and salt, stirring them together so the seasonings dissolve into the butter.
Next, I pour in the room temperature heavy whipping cream and whole milk. I let the mixture gently simmer and reduce by about one quarter, stirring often and scraping in any “skin” that may form on the surface. I keep the heat at a gentle simmer for about 8–10 minutes so it doesn’t scorch.
Once the mixture has reduced slightly, I make a slurry by whisking the cornstarch with a small amount of the warm cream-milk mixture in a separate little bowl. When the slurry is smooth, I pour it back into the pan while stirring.
I continue to cook and stir until the soup thickens and reduces to about two-thirds of its original volume. At that point, it has the consistency of canned cream of chicken soup and is ready to use right away in recipes or to enjoy as a simple soup.
Servings and Timing
This recipe yields 1 cup (8 oz.) of cream of chicken soup, equivalent to one standard can.
Servings: 1 cup (8 oz.) Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes
Variations
I sometimes add a pinch of black pepper or dried thyme when I want a more herb-forward flavor. If I want it extra rich, I increase the cream slightly and reduce the milk. When I’m using it as a stand-alone soup, I occasionally stir in a bit of shredded cooked chicken and a handful of peas or corn. I also like to adjust the salt and bouillon levels depending on how salty the final dish will be.
Storage/Reheating
I store the cream of chicken soup in an airtight container in the refrigerator for up to 3–4 days. When I’m ready to use it, I reheat it gently on the stovetop over low to medium-low heat, stirring frequently so it doesn’t scorch or separate. If it thickens too much in the fridge, I stir in a splash of milk until it reaches my desired consistency. I avoid boiling it hard during reheating to keep the texture smooth.
FAQs
Can I use this as a direct replacement for canned cream of chicken soup?
Yes, I use this recipe as a 1:1 replacement for one 8 oz. can of cream of chicken soup in casseroles, sauces, pies, and other recipes.
Can I double or triple the recipe?
Yes, I often scale it up when I’m preparing multiple casseroles. I just keep the ratios the same and use a larger pot, stirring frequently as it thickens.
What if my soup gets too thick?
I simply thin it out with a bit more milk, adding a small amount at a time until it reaches the consistency I want.
Can I make this ahead of time?
Yes, I like to make it a day or two in advance, refrigerate it, and then stir and gently rewarm it before using.
Can I use a different type of milk?
I prefer whole milk for richness, but I can use 2% in a pinch, knowing the final soup will be slightly less creamy.
How can I add actual chicken to it?
I stir in finely shredded cooked chicken if I want a heartier soup or a chunkier base for a recipe.
Can I freeze this cream of chicken soup?
I can freeze it, but I know the texture may change slightly. I thaw it in the fridge and whisk it well while reheating, adding a bit of milk if needed.
What if I don’t have chicken bouillon?
I can use a concentrated chicken base or a reduced amount of chicken stock, adjusting the salt so the flavor stays balanced.
Why do the cream and milk need to be at room temperature?
I like them at room temperature to help prevent curdling and to ensure the mixture heats and thickens more evenly.
Can I make it lower in fat?
I can try using half-and-half or a mix of milk and a lighter cream, but I accept that the final result will be less rich and slightly thinner.
Conclusion
I find this Cream of Chicken Soup recipe incredibly useful, especially when I want a wholesome, homemade alternative to canned soup. With just a few pantry ingredients and a little time at the stove, I get a silky, flavorful base that I can pour into casseroles, whisk into sauces, or enjoy as a cozy bowl of soup on its own.
A rich, velvety homemade cream of chicken soup made with simple pantry ingredients, perfect as a 1:1 substitute for canned cream of chicken or enjoyed on its own.
Total Time:30 minutes
Yield:1 cup (8 oz)
Ingredients
2 Tbsp salted butter
2 tsp chicken bouillon
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 cup heavy whipping cream (room temperature)
1 cup whole milk (room temperature)
1 tsp cornstarch
Instructions
Melt the butter in a skillet or saucepan over medium heat. Stir in chicken bouillon, garlic powder, onion powder, and salt.
Add the heavy cream and whole milk. Let the mixture gently simmer for 8–10 minutes, stirring often, until it reduces by about one quarter.
In a small bowl, whisk the cornstarch with a bit of the warm cream-milk mixture to form a smooth slurry.
Pour the slurry into the pot while stirring continuously.
Cook until the soup thickens and reduces to about two-thirds of its original volume, reaching the consistency of canned cream of chicken soup.
Use immediately in recipes or enjoy as a simple soup.
Notes
Add black pepper or dried thyme for additional flavor.
Stir in shredded cooked chicken and peas for a stand-alone soup.
Thin with milk if it becomes too thick after refrigeration.
