Homemade Cream of Chicken Soup

Homemade Cream of Chicken Soup | Get Inspired Everyday!

Homemade Cream of Chicken Soup | Get Inspired Everyday!

This Homemade Cream of Chicken Soup came about as part of a Crockpot Project. Now…let me tell you, my “Crockpot Project” started 4 years ago as a way to have some tried and true recipes up my sleeve for crazy weeknights. So… how many have I put together in 4 years? The answer is Zero, oh wait, I guess there was Crockpot Pork Roast with Rosemary. One recipe not being quite enough, I decided it was finally time to get serious because I need some easy recipes, and by easy I mean beyond easy!

Homemade Cream of Chicken Soup | Get Inspired Everyday!

Cream of Chicken Soup adds great flavor to add to a number of crockpot dishes, the problem is all the things that go into that can of convenience (read: any number of things that I don’t want to consume). Enter Homemade Cream of Chicken, it’s the perfect solution to any crockpot recipes you might already have, and it’s a great base for me to start developing some recipes of my own.

Homemade Cream of Chicken Soup | Get Inspired Everyday!

To start: mix together the arrowroot with 1 cup of the chicken stock until it’s totally smooth. This step is necessary to avoid lumps. If you add the chicken stock all at once, sometimes the thickener will lump so it’s best to get it thoroughly mixed in.

Homemade Cream of Chicken Soup | Get Inspired Everyday!

Cook the mixture over medium-high to high heat, stirring or whisking constantly until it comes to a boil. When the soup becomes thick and clears up, remove it from the heat.

Homemade Cream of Chicken Soup | Get Inspired Everyday!

Stir in the heavy cream or the non-dairy milk of your choice.

Homemade Cream of Chicken Soup | Get Inspired Everyday!

Transfer the soup to mason jars for storing in the refrigerator, or cool the soup to lukewarm before packaging in freezer ziplocks or containers for freezer storage.

Homemade Cream of Chicken Soup | Get Inspired Everyday!

So far this Cream of Chicken Soup has made a seriously good Rosemary Chicken with Butternut Squash (recipe next week), and I’m working on Chicken with Wild Rice and Cranberries.

Homemade Cream of Chicken Soup | Get Inspired Everyday!

Homemade Cream of Chicken Soup

  • Author: Get Inspired Everyday!
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 8 1/2 cups 1x


  • 1/2 cup organic cornstarch, tapioca, or arrowroot
  • 8 cups unsalted chicken stock, (homemade or best quality you can find)
  • 2 Tablespoons Celtic sea salt, or to taste
  • 1/2 cup heavy cream


  1. In a large pot, combine the arrowroot with 1 cup of the chicken stock, whisking until smooth to avoid lumps.
  2. Add the rest of the chicken and sea salt. Cook over medium high – high, whisking constantly until the mixture comes to a boil.
  3. When the mixture becomes clear, remove from the heat and add the cream or non-dairy milk.
  4. Cool the soup in the fridge for about an hour before packaging for the freezer.
  5. I put my soup in mason jars for storage in the fridge, and in ziplock packages for the freezer.
  6. The Cream of Chicken Soup will keep 1 week in the refrigerator.


You can easily make 1/2 or even 1/4 of this recipe for a 1 dinner batch.
For Dairy Free, substitute 1/2 cup of coconut or almond milk.


20 Comments on “Homemade Cream of Chicken Soup”

  1. There recipe says 2 Tablespoons of Sea salt ! OMG It is inedible. Perhaps it was supposed to read 2 Teaspoons.

    1. It isn’t a misprint in the recipe, this is a very large batch and it’s critical to use unsalted chicken stock or it would be inedible. I added a note to salt to taste so hopefully that will be helpful to others! 🙂

    1. Yes you can definitely sub in flour, the usual ratio would be twice as much flour to cornstarch called for in any given recipe, but you can always start with less and work up to the thickness you like. I hope this helps, and be sure to let me know if you have anymore questions!

  2. so mine didn’t go see-through like i was hoping.. and after watching and stirring for almost an hour, i made the decision to say enough is enough and took it off the heat and added my heavy cream. It’s beautiful, it smells amazing and I’m very happy even though it took forever. 🙂 So very happy i can freeze this because I will be using this for many recipes going forward. Thanks so much!

    1. It might not have cleared up depending on the starch you used, and I do know that it can vary from batch to batch with each package of starch that you purchase being slightly different. The main idea though is to bring the mixture to a boil so that it thickens, which should be around 10 minutes over high heat. I’m glad to hear that it worked out in the end, and that you’ll have lots of delicious meals to come! 🙂

  3. Hi, if I substitute cornstarch from arrowroot, are the measurements exactly the same? Thanks, and can’t wait to try this in the chicken and squash recipe!

    1. I’m thinking you might need an extra 1-2 Tablespoons of cornstarch. I’d start with the 1/2 cup called for, and if it’s still too thin you can mix another tablespoon or 2 with some water before adding it to the cream of chicken soup and bringing it back to a boil. The soup should be thick but still pourable. Let me know how it goes, and if you have anymore questions! 🙂

  4. This would be more like the thickness of the canned, condensed soups when water is added? In other words, if I wanted a “condensed” version, I would need to cook it down?

    1. I’m not entirely sure to be honest, but I think you would need to reduce the chicken stock by half for a more concentrated flavor and then add the thickener and cream. Hope this helps!

    1. I don’t know, but if so it would definitely have to be pressure cooked – not just water bath. So far I’ve made a big batch, and then used it for 2-3 different crockpot recipes within the week.

  5. I cannot use any starches, is there anything else I could use in it’s place. Could Sunflower Lecithin take is place as a thickener?

    Sincerely, Cathi G.

    1. I’ve never used a non-starch thickener before, so I’m not sure what the results would be. In addition to sunflower lecithin, there’s a thickener called konjac flour that’s a soluble fiber and comes from the knojac plant – it has 10x the thickening power of cornstarch. Sorry that I couldn’t be more help, let me know if you give either of these options a try.

    1. I’ll do my best – I’ve got two recipes on the go right now. My Aunt just made these Crockpot Almonds that taste like cinnamon rolls – so I’m thinking that recipe is a must!

  6. I found your cream of chicken soup and was thrilled at the idea of being able to not use the canned soup for crock pot recipes. I cannot, however, stand the licorice-y taste of arrowroot. What is an acceptable substitute? Cornstarch? Thanks!

    1. You can totally substitute cornstarch with identical results. I’ve never had a licorice-y flavor from my arrowroot which makes me wonder about brands (mine is Bob’s Redmill). Let me know how it goes if you substitute this into your crockpot recipes. So far, I’ve been using a 1:1 substitute ratio and it’s worked.

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