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Homemade Cream Of Chicken and Cream Of Mushroom Soup

Last week when I wrote Cream Soups: Good or Bad, I had no idea I would have the response that I did.

It was very interesting to read through all the comments and learn how many of you love and use them, but also how many of you avoid them and make your own.

Some of you left comments, or sent me an email, asking about a homemade version. Many of you had never heard of making them at home or had never thought to try it.

Some of shared your favorite recipe, or link to a recipe, in the comments or on Facebook, and I am so glad that you did. You all had some great ideas.

I decided that the best way to share some of those ideas with everyone would be to highlight some of the links that you shared in a post.

So, today I am sharing the links to the recipes that you all recommended. If you have another version or recommendation please leave the link in a comments and I will add them to the post.

Homemade Cream of Chicken Soup

Homemade Cream of Chicken Soup by Tammy’s Recipes

Cream of Chicken by Our Best Bites– Several of you recommended this recipe.

Homemade Cream Of Mushroom Soup

Cream Of Mushroom from Amy at The Finer Things In Life.

Homemade Cream Of Celery Soup

Jessica at Life As Mom shares her version of cream of celery soup.

Homemade Cream Soups/White Sauce– These would work for either version and you could easily make them into a chicken, mushroom, or celery

Erin of $5 Dinners has an easy white sauce recipe that several of you recommended this one.

Cream Soups from Finding Joy In My Kitchen

Gluten Free Cream Soups

Linda of the Gluten Free Homemaker has an easy gluten free version that I hope to try soon.

Gluten Free/Dairy Free Soups

Erin of $5 Dinners shares her allergy friendly recipe.

Dairy Free Cream Soup– I received several comments and email from readers saying that they used dairy alternatives in their cream soups and that it worked fine. If you are dairy free, but not gluten free I think Erin’s recipe above would work fine and you could easily just use flour.

There are also several recipes that some of you left in the comments on my cream soup post, but I could not highlight them all here today. However, if you are looking for some more ideas you might enjoy reading through the comments on that post to find those recipes.

What other recipes and tips do you have for making homemade cream soups?

This post linked to Frugal Fridays.

Lynn's Kitchen Adventures


  1. It’s so funny that you posted this today. Last night as I was making dinner I realized that your Enchilada recipe is one of the main dishes I make that has cream of chicken and the reason I started making my own! 🙂 I think the first time I made it was because I didn’t have any on hand and then after that I figured it was better for us anyway.

    I use the Best Bites recipe and it makes enough for two “cans” of soup. I always need one right away and then I freeze the other to use another time. Someday I may get my act together and make a few servings ahead of time, however it really doesn’t take too much time to make it right then.

    Thanks for sharing. 🙂

    • @Angel, Yes, I do have a few recipes on my site that call for cream soup. 🙂 The Best Bites recipes was recommended by so many readers, it must be a good one. I will have to try it and try to make it gluten free.

  2. I also use the cream soup recipe from Our Best Bites, though I found it through a different site. On that site someone said that it freezes well. I’m going to try that next 🙂

  3. Love this discussion about canned cream soups. My cooking has changed so much over the past three years. Initially, everything came from a can. Then, as I needed to cut my food budget (became a stay-at-home mom), I had to figure out how to make everything from scratch.

    When I roast a chicken, I save the bones to make chicken broth and freeze the broth into portions for a can of cream soup, larger portions, and ice cube sized potions. When I need a cream soup, I warm the needed broth (and equal amount of milk) and add it my butter/flour mixture . All you have to do is season, and it’s ready to use in your recipe. I’ve found that Food Network’s Alton Brown has an amazing Green Bean casserole recipe where he makes his own cream of mushroom soup.

    It’s WAY better than the canned version. I now use the cream of mushroom part as my normal cream of mushroom soup recipe. I even used it for my Hamburger Stroganoff recipe, and my husband raved about how good it was.

    • @Kristy, This Christmas I used a recipe from a friend of mine for Green Bean Casserole that is very similar to the Alton Brown recipe. It was amazing!!
      If you don’t have time to make it this way, it’s not even worth it in my opinion. 🙂

  4. Lynn, thank you for highlighting my cream of chicken soup recipe! 🙂 I read the discussion last week but didn’t have time to chime in! 🙂 I did wonder about the 5-minute microwave cream soup someone mentioned… because it always takes me longer than 5 minutes to make a from-scratch cream soup! What am I missing?! 🙂

    • @Tammy L, I was curious about the microwave cream soup also. I am not sure the texture would be quite right, but I may have to try it just to see. And I have never timed myself making it, but I might just have to so I can see how long it takes me. I am guessing it takes me at least 5 minutes, probably a little longer.

  5. Thank you Lynn for putting this list together! What a terrific resource. I will be sharing this with my blog’s readers too. The recipe I like to use is from 30 Day Gourmet’s Big Book of Freezer cooking. I tried to find a version online but couldn’t. Wanted to mention it in case anyone else has this book though! It is delicious and I have made the fat-free version using skim milk and it tastes delicious.

  6. Nice round up of the recipes! Thank you.

  7. Hi Lynn, I love your blog! Do you know how long this would be good in the freezer. I want to make up a big batch this weekend. Thanks!

  8. Kira Yates says

    Hey Lynn, I have a gluten-free version for you! It’s a dry mix that you keep in the pantry and just mix with water or broth when needed.

    2 cups Organic Valley non-fat dried milk
    3/4 cup organic cornstarch
    1/3 cup Vogue Instant Chicken Base (can be purchased at health food store)
    Mix together and store in air tight container. When you’re ready for a “can” measure 1/2 cup of mixture in a bowl and whisk in 1 1/4 cup of boiling water or broth OR you can combine (with cold or room temp liquids) and heat in microwave or stove until thick.
    Hope you can use this one!

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