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Homemade Cream of Chicken Soup

  • Author: Julie
  • Prep Time: 2 minutes
  • Cook Time: 8 minutes
  • Total Time: 10 minutes
  • Yield: 2 cups 1x
  • Category: Sauce
  • Method: Cook
  • Cuisine: American


I love using this Homemade Cream of Chicken Soup whenever a recipe calls for a canned soup. It’s customizable and tastes so much better!


  • 1/4 cup salted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 2 teaspoons Better Than Bullion Chicken Base
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon kosher salt


  1. In a small saucepan, melt butter over medium heat.  
  2. Whisk in the flour, and allow to bubble and cook for 2-3 minutes.  
  3. Whisk in the milk, chicken base, basil, thyme, parsley, onion powder, and kosher salt.  Continue to heat, whisking frequently.  The mixture will thicken as it comes to a low boil after about 5-7 minutes.  
  4. Remove from the heat.  Use in recipe as directed, or cover and refrigerate for up to 3 days until ready to use. 


  • Serving Size: 1 cup
  • Calories: 498
  • Sugar: 16g
  • Sodium: 946mg
  • Fat: 34g
  • Saturated Fat: 20g
  • Unsaturated Fat: 11.3g
  • Trans Fat: 0.9g
  • Carbohydrates: 33g
  • Fiber: 0.6g
  • Protein: 16g
  • Cholesterol: 93mg

Keywords: homemade cream of chicken soup, cream of chicken, homemade, soup