4 Ingredient, Homemade Cream of Chicken Soup

5 from 3 reviews


  • 1/2 cup butter (1 stick)
  • 3/4 cup all purpose flour
  • 2 cups 2% milk
  • 2 cups chicken stock


  1. Melt the butter in a pot over medium high heat
  2. When the butter is melted, whisk in the flour
  3. Let this cook for about a minute, stirring constantly
  4. Pour in the milk and chicken stock – whisk until combined
  5. Bring the mixture to a boil
  6. Reduce to a simmer and let cook until thickened (it shouldn’t take long – about 5 minutes)
  7. Season to taste with salt and pepper
  8. The cans of cream of chicken soup from the store contain about 10 oz of soup, which equals 1 1/4 cup. We portioned our soup out into 10 oz portions (so it would be easy to substitute in recipes) and froze it