When I first got married, I used so much canned cream of chicken soup in my cooking. Probably at least a can a week. After I had my first baby, I started looking for healthier alternatives to convinces like canned cream of chicken soup. I tried a few recipes for homemade versions but none of them tasted as good or worked the same as the canned stuff.
I finally found this recipe from Life In The Lofthouse. It cooks up to the perfect consistency and works even better than a can of cream of chicken soup. I have adjusted the seasonings and spices used to make it my own and my family loves it. I even cut it in half sometimes if I don’t need two cans worth.
Every recipe I use it in is even better than it used to be. I have also made a cream of vegetables version when my husband was a vegetarian. You can really make any flavor, just change the broth!

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Homemade Cream of Chicken Soup


2 1/5 cups chicken broth
1 1/5 cups milk
3/4 cups all-purpose flour
1/2 tbsp onion powder
1/2 tbsp garlic powder
1/2 tbsp basil
1/2 tbsp oregano
1/2 tbsp parsley
1 tbsp ranch dressing mix (optional)


In a sauce pan, bring chicken broth and 1/2 cup milk just to a boil. Reduce heat.
In a bowl, mix milk, flour, and all seasonings till it is thick and there are no lumps.
Pour the mixture into the sauce pan and whisk till combined.
Bring to a simmer and stir continuously for 8-10 minutes.
Use in your recipe or store it in the fridge for up to a week.

Notes: Makes the equivalent of about two cans of condensed soup.
The ranch dressing mix really just takes the flavor to a whole new level but it’s totally optional.

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