Homemade Cream of Chicken: The Easy, Creamy Recipe You’ll Never Buy Canned Again

You’ve probably grabbed a can of cream of chicken more times than you can count — quick, convenient, and fine in a pinch. But once you make it from scratch, you’ll never go back. This version is rich, creamy, and full of flavor, made with real ingredients you can pronounce. You’ll melt butter, stir in roasted garlic, whisk up a smooth flour slurry, and watch it all turn into silky, golden perfection. The best part? You control the salt, the seasoning, and the texture — no preservatives, no mystery ingredients. It’s fast, easy, and tastes like comfort in a bowl.

Skip the canned version and make your own cream of chicken in minutes. This homemade recipe is rich, flavorful, and made with real ingredients — no preservatives, just creamy comfort for casseroles, soups, and sauces.

Homemade Cream of Chicken Recipe

Ingredients
2 tablespoons butter
2–3 cloves roasted garlic, mashed
2½ cups chicken broth (unsalted or low sodium)
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon white pepper (or black pepper)
1 tablespoon chicken powder (low sodium, optional)
1 teaspoon salt (adjust to taste)
1 cup milk (or almond milk for dairy-free)
½ cup heavy cream
3–4 tablespoons flour

Instructions

1. Melt butter in a saucepan over medium heat. Stir in the roasted garlic until fragrant.
2. Add chicken broth and whisk to combine. Bring to a light simmer.
3. Stir in garlic powder, onion powder, white pepper, chicken powder, and salt.
4. Pour in milk and heavy cream, stirring continuously.
5. In a small bowl, whisk flour with a bit of liquid from the pan to create a slurry.
6. Slowly add the slurry back into the pan while whisking to thicken the soup.
7. Taste and adjust seasoning as needed — add salt, herbs, or more pepper if desired.
8. Simmer for 2–3 minutes until creamy and smooth.

Store in an airtight container in the refrigerator for up to one week or freeze for up to three months.

Start by gathering your ingredients. You’ll need butter, roasted garlic (two to three cloves), chicken broth, garlic powder, onion powder, white pepper, chicken powder (low sodium if you’re watching salt), milk, heavy cream, and flour. Simple pantry staples — nothing fancy, but when combined, they create a rich, homemade base that beats anything in a can.

Melt the butter in a saucepan over medium heat, then stir in your roasted garlic until fragrant. Pour in the chicken broth and whisk to combine. Add your seasonings — garlic powder, onion powder, and white pepper — then stir in the chicken powder for that deep, savory flavor.

Next, add the milk and heavy cream, keeping the heat low so it doesn’t scald. In a small bowl, whisk the flour with a little liquid from the pot to form a slurry. Slowly pour that mixture back into the saucepan, whisking continuously until it thickens into a smooth, creamy soup.

Taste and adjust the seasoning as you like — add salt, herbs like thyme or oregano, or even a touch more pepper. Let it simmer for a couple of minutes until it’s silky and rich. You can strain it for a smoother texture, or leave it rustic and homemade. Either way, it’s comforting, flavorful, and ready to use in your favorite casseroles or soups.