There’s something deeply comforting about a warm bowl of cream of chicken soup. It’s the kind of dish that evokes nostalgia, whether you’re making a quick lunch or using it as a base for a hearty casserole. This copycat Campbell's cream of chicken soup recipe captures the rich, smooth texture and savory flavor you love, but with homemade goodness you can trust.
Perfect for cozy dinners or as a versatile ingredient, this soup comes together with simple pantry staples. No cans, no preservatives—just creamy, luscious soup that tastes like it’s been simmering all day.
If you’ve ever wanted to recreate that classic cream of chicken soup flavor without opening a can, this recipe is for you. It’s easy to make, requires minimal ingredients, and cooks in about 20 minutes. Plus, you can customize the seasoning to your liking.
Serving this soup as a starter or using it in your favorite dishes will elevate any meal. It’s a great way to add a homemade touch to comfort food classics.
Why You'll Love This Recipe
This recipe is designed to bring you the familiar taste of cream of chicken soup with fresh ingredients and no additives.
- Quick and easy to prepare in just 20 minutes.
- Uses common ingredients found in most kitchens.
- Perfectly creamy with a smooth texture.
- Versatile base for casseroles, pot pies, and sauces.
- Customizable seasoning to suit your taste.
Ingredients
Here’s what you’ll need to make this delicious copycat cream of chicken soup. The ingredients are straightforward and easy to find.
- 2 tbsp unsalted butter
- ¼ cup all-purpose flour
- 2 cups chicken broth (low sodium preferred)
- 1 cup whole milk
- ½ tsp onion powder
- ½ tsp garlic powder
- ¾ tsp salt
- ⅛ tsp white pepper
If you prefer a dairy-free version, substitute the whole milk with unsweetened almond or oat milk and use olive oil instead of butter. For a thicker soup, increase the flour slightly or reduce the milk a bit.
Recipe Details
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: Makes about 2 cups (2 servings)
- Calories: Approximately 180 per serving
How to Make Copycat Campbell's Cream of Chicken Soup
Follow these simple steps to create a creamy, savory soup that tastes just like the original.
- In a medium saucepan, melt the unsalted butter over medium heat until fully melted and slightly bubbling but not browned.
- Whisk in the all-purpose flour and cook, stirring constantly, for about 2 minutes to form a smooth roux. It should be pale golden and fragrant, without any lumps.
- Gradually add the chicken broth while whisking vigorously to prevent lumps. Bring the mixture to a gentle simmer, stirring frequently, until it thickens, about 5 minutes.
- Slowly pour in the whole milk while continuing to whisk. Add the onion powder, garlic powder, salt, and white pepper. Stir well to combine.
- Reduce the heat to low and cook for another 5 minutes, stirring occasionally, until the soup is thick and creamy. If it becomes too thick, add a splash of milk or broth to reach your preferred consistency.
You’ll know the soup is perfectly done when it has a smooth, velvety texture that coats the back of a spoon and a rich, savory aroma. The flavor should be balanced and comforting, not too salty or bland.
Tips for the Best Results
To get the creamiest, most flavorful soup, keep these tips in mind.
- Constant whisking when adding broth and milk prevents lumps and ensures a silky texture.
- Use low sodium chicken broth so you can control the salt level better.
- Cook the roux long enough to remove any raw flour taste but avoid browning it.
- Adjust seasonings gradually, tasting as you go for the perfect balance.
- For a thicker soup, let it simmer a bit longer or add a little more flour mixed in cold broth before adding.
Serving Suggestions
This cream of chicken soup is wonderful served on its own with crusty bread for dipping. It’s especially satisfying on chilly days when you want something warm and soothing.
Use it as a base for chicken casseroles, pot pies, or creamy pasta dishes. It pairs well with light salads and steamed vegetables, making your meal complete and balanced.
Storage and Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Give it a good stir before reheating to restore the creamy texture.
For longer storage, freeze the soup in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and reheat gently on the stove, adding a splash of milk or broth if needed to loosen the consistency.
Frequently Asked Questions
Can I use low-fat milk instead of whole milk?
Yes, you can substitute low-fat or 2% milk, but the soup will be slightly less creamy. For best results, whole milk is recommended.
Can I add shredded chicken to this soup?
Absolutely! Adding cooked, shredded chicken makes it heartier and turns it into a full meal. Add it during the last few minutes of simmering to warm through.
Is this soup gluten-free?
This recipe uses all-purpose flour, so it’s not gluten-free as is. You can substitute with a gluten-free flour blend, but the texture may vary slightly.
Can I make this soup vegan?
This version contains butter, milk, and chicken broth, so it’s not vegan. You could try plant-based milk, vegan butter, and vegetable broth as alternatives to create a vegan version.
Now that you have this easy and creamy copycat cream of chicken soup recipe, it’s time to bring that nostalgic warmth to your kitchen. Whether you enjoy it as a comforting bowl on its own or use it in your favorite recipes, this homemade version is sure to become a staple. Dive in and savor every spoonful!