This cream of chicken soup recipe will change your shelf cooking life forever. Seriously! With only three ingredients, it's incredibly easy to make and it's dang cheap. We even have a gluten-free version!

Cream of chicken soup in a bowl from Shelf Cooking.

So, you gathered everything you need for a delicious casserole tonight just to discover you're out of cream of chicken soup. Nooooo, the horror! Well, fear not, you shelf cooking wizard! We're going to show you just how easy it is to make your own!

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This cream of chicken soup recipe is the best! It's quick, easy, and super-duper cheap. You'll be back on track with dinner in fifteen minutes, flat!


Italian cream cheese chicken on a plate from Shelf Cooking.

It seems every good casserole or creamy dish (like this Italian cream cheese chicken!) calls for a can of cream of chicken soup, right? The only problem is, they are dang expensive and chock-full of sodium! Yuck. Make your own with this super simple recipe using only three ingredients you probably already have on hand and save a ton of moolah!

This easy cream of chicken soup recipe is going to have you breaking up with the canned soup aisle for good. Seriously, it's perfect in casseroles and it's so easy to batch cook. Freeze a double batch this weekend so you're never left without a bag when you need it!


Cream of chicken soup is a shelf cooking staple you should always have on hand. It's so easy to make and store for later! Once cooled, your homemade cream of chicken soup can be stored in an airtight container in the fridge for up to a week or in the freezer for four months!


Freezing this cream of chicken soup recipe is an absolute breeze. Let the soup cool and then store in freezer bags in single servings. One can is about 1 1/4 cup of soup, so freeze in those quantities for easy use.

Don't forget to grab your free kitchen inventory printable and write down what you add to your freezer. With this, you'll know exactly what you have on hand at all times! Seriously… this thing is genius!

Pro Tip: Freeze cream of chicken soup flat in bags for space efficiency. Once frozen, you can stand the bags up and store them upright.


When you're ready to use your cream of chicken soup, there are a couple of ways you can thaw. Don't worry, all you last-minute ladies out there—we've got a quick thaw method with no preplanning necessary! 😉

  • Thaw in Fridge – If you're planning ahead, stick your frozen bag of cream of chicken soup in the fridge a day or two before you need to use it. Give it a solid 24-48 hours to thaw in the fridge so it's ready to use when dinnertime rolls around!
  • Quick Thaw – If you need your cream of chicken soup recipe right away, toss that sucker in the microwave and defrost for immediate use!

Okay, your cream of chicken soup is thawed and ready for action. Next step? Grab this delicious chicken broccoli rice casserole and you'll have a finger-lickin' good dinner the entire family will love!

Pro Tip: Once your soup is thawed, you may need to stir or whisk to get the consistency right again. Easy peasy!


Need a gluten-free or dairy-free option? Or maybe you simply don't have any milk or chicken broth on hand. Try these easy substitutions and keep the dinner train rolling!


Does someone in your house have a lactose intolerance? Or are you just plain out of milk? No problem!

Use almond milk, oat milk, or any other milk you have on hand. Check out our post with all the milk substitutes you'll ever need!


Jars of broth from Shelf Cooking.

If you're out of chicken broth, use whatever broth you do have. Vegetable or beef broth will work fine but will change the flavor. Don't worry, these substitutions will still be delicious in your recipe even without the chicken flavor!

You can also use water and chicken bouillon. In fact, we have an entire post on chicken broth substitutions you can check out here!

Don't be afraid of substitutions! After all, this is what shelf cooking is all about, right? Trust us, we won't lead you astray…


This recipe is actually super easy to make gluten-free. Simply replace the regular flour with your favorite gluten-free flour and ta-da!

If you don't have any gluten-free flour on hand, you can swap in cornstarch instead. Start with about half the amount of cornstarch as you would flour and adjust from there to get it just right!

Pro Tip: If you're making a gluten-free cream of chicken soup, don't forget to make sure the chicken broth is gluten-free as well!


Now that you know what to do with your cream of chicken soup, let's get on with the recipe!

Cream of chicken soup in a bowl from Shelf Cooking.

Cream of Chicken Soup Recipe

This cream of chicken soup recipe is so easy to whip together and costs pennies to make!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Soup
Cuisine American
Servings 6


  • 3 cups chicken broth
  • 2 ¾ cups milk
  • 1 ½ cups flour


  • Bring the chicken broth to a boil in a large sauce pan.
  • Meanwhile, whisk together milk and flour in a bowl while the broth is heating.
  • When the chicken broth is boiling, add the milk and flour mixture and whisk until combined.
  • Continue wisking the mixture over medium heat until it thickens. It will continue to thicken as it cools, as well.


Feel free to season your cream of chicken soup any way you want—or don't at all! If you're feeling the spices, try garlic powder, parsley, Italian seasoning, or whatever else floats your boat. Get creative and use what you have in the true shelf cooking style! 
Keyword condensed soup, cream of chicken soup, cream of chicken soup recipe, gluten free

And now you have a perfect cream of chicken soup for a fraction of the cost! Use that baby in a tasty casserole or let it cool and freeze for later. Either way, you just upped your shelf cooking game for sure, friend!

What is your favorite way to use cream of chicken soup? Share your recipes with us below!

Homemade cream of chicken soup in a bowl from Shelf Cooking.

Want more awesome shelf cooking goodness!? Check out these posts!

Have a SOUP-er day!