Homemade Cream of Chicken
A simple, creamy from scratch cream of chicken base made with butter, flour, broth, and milk that replaces canned soup in your favorite recipes.
This is one of those little kitchen basics that changed how I cook. I used to love all those cozy casseroles that called for cracking open a can of condensed chicken soup, dumping it over some chicken and voila, it was done and delicious! However, the more I began to learn about the factory produced foods that are so common on grocery lists across America, the less I was willing to use those ingredients. This is actually one of the basics that kickstarted my cooking journey, once I learned to make this from scratch, I found myself beginning to understand the basics of cooking and building flavor. Just milk, butter, flour, and chicken broth? It’s so simple, made with ingredients I already have, and it tastes so much better. It also opened up a world of possibilities and recipes to me that I could make in a wholesome and delicious way!
I also love how versatile it is. This is the base for so many cozy meals in my kitchen, especially casseroles. It feels like one of those foundational recipes that makes everything else easier and more from-scratch without adding much extra work. You can adjust the seasonings to your preference, but the concept remains the same!
Main Ingredients & Swaps
Butter – creates the base for the roux and adds richness
All-purpose flour – thickens the sauce
Chicken stock – adds deep flavor, homemade is best if you have it
Milk – makes it creamy and smooth
Onion powder – adds subtle depth
Garlic powder – rounds out the flavor
Black pepper – adds a little warmth
Celery seed – gives that classic “cream of chicken” taste
Salt – adjust to taste, especially after adding sour cream in recipes
Rubbed sage – optional but adds a cozy, savory flavor
How I Make It
- In a large skillet or saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for about 30 to 60 seconds, just until it starts to come together and loses that raw flour taste.
- Add in all of the seasonings and stir to combine.
- Slowly whisk in the chicken stock, making sure to keep everything smooth. Then pour in the warmed milk.
- Continue whisking over medium heat until the mixture thickens and just begins to come to a simmer.
- Remove from heat. It will continue to thicken slightly as it cools.
Tips
- If it gets too thick, just add a splash of milk or broth to loosen it up.
- Warming the milk before adding it helps keep the sauce smooth and prevents lumps.
- This is meant to be a base, so don’t be afraid to adjust salt depending on what you’re using it in.
Uses & Storage
- This is perfect anywhere you would normally use a can of cream of chicken soup.
- I use it most often in casseroles, especially great in my Poppy Seed Chicken Casserole, but it also works really well in creamy chicken bakes, pot pie fillings, or even as a base for soups.
- I would suggest letting this cool and storing in a glass container for up to a week.
To watch me make the full recipe, check out my YouTube video below!
Homemade Cream of Chicken
Ingredients
Method
- Melt the butter in a saucepan over medium heat until fully melted and just starting to bubble.
- Whisk in the flour and cook for 30 to 60 seconds, stirring constantly, until it forms a smooth paste and loses that raw flour smell.
- Stir in the seasonings and let them bloom briefly in the butter mixture.
- Slowly whisk in the chicken stock, keeping it smooth, then pour in the milk and continue whisking.
- Cook, whisking often, until the mixture thickens and just begins to gently simmer.
- Remove from heat and use as needed.
Video
This post may contain affiliate links, which means I may earn a small commission at no extra cost to you. I only share products I use and love.
