Homemade Cream of Chicken SoupGI 365

Homemade Cream of Chicken Soup

Homemade Cream of Chicken Soup | GI 365

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 | GI 365

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 | GI 365

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 | GI 365

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 | GI 365

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

Homemade Cream of Chicken Soup | GI 365

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 | GI 365

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
Prep time
Cook time
Total time
Serves: 8½ cups
  • ½ cup arrowroot
  • 8 cups unsalted chicken stock, (homemade or best quality you can find)
  • 2 Tablespoons sea salt
  • ½ 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 ½ or even ¼ of this recipe for a 1 dinner batch.
For Dairy Free, substitute ½ cup of coconut or almond milk.

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10 Responses to “Homemade Cream of Chicken Soup”

  1. Mrs. B. October 10, 2013 6:29 am #

    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!

    • Kari October 10, 2013 10:28 am #

      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.

  2. mountain girl heidi October 10, 2013 6:52 am #

    Genius. And bring on the crock pot recipes. This girl hates to cook.

    • Kari October 10, 2013 10:32 am #

      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!

  3. Cathi October 14, 2013 7:56 pm #

    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.

    • Kari October 14, 2013 10:38 pm #

      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.

  4. Sara October 15, 2013 6:56 pm #

    Can this be canned?

    • Kari October 15, 2013 10:25 pm #

      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. Theresa March 17, 2014 2:45 pm #

    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?

    • Kari March 18, 2014 9:48 am #

      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!

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