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This Homemade Cream of Chicken Soup can be made both dairy free and gluten free. I love using this creamy soup recipe as a canned cream of chicken substitute for the condensed soup you’d normally buy in grocery stores. It’s quick and easy to make, and tastes delicious.
If this recipe sounds delicious to you, you’ll also want to try our Healthy Cream of Mushroom Soup Recipe, this Cream of Asparagus Soup, this Rotisserie Chicken Soup Recipe, and our Bone Broth Soup.
Why I Love This Homemade Cream of Chicken Soup
Once you see how easy it is to make your own Homemade Cream of Chicken Soup, you’ll never buy the canned version again.
This creamy, flavorful soup base comes together in minutes using simple, whole ingredients—no preservatives, no mystery ingredients, and totally customizable for gluten-free or dairy-free diets. It’s a healthy, mindful upgrade that adds cozy, real-food comfort to your favorite casseroles and soups.
Enjoy!
– Becca
Ingredients in this Healthy Soup
See the recipe card for full information on ingredients and quantities.
- Shredded chicken: You can make rotisserie chicken at home for this recipe, cooked and shredded chicken breast, or store bought rotisserie chicken. In a pinch you could even use leftover chicken.
- Chicken broth: It’s really easy to make homemade broth but, if you end up buying store bought, be sure to grab low sodium.
How To Make Cream of Chicken Soup on the Stove
Step 1: Sauté the shredded chicken with olive oil over medium heat, then add in the balsamic vinegar and flour (or flour substitute).
The flour in this recipe is what gives the soup a thicker and creamy consistency. Add it slowly and stir often to keep it from clumping.
Step 2: Slowly pour the chicken broth into the pot.
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Step 3: Add the almond milk and allow the liquids to come to a low boil. Reduce the heat and bring to a simmer.
Step 4: Simmer for 8-10 minutes and then let the soup cool slightly before serving.
Recipe Tips
- I like to freeze this soup in airtight containers or freezer bags. That way, it’s just as easy to grab and use as canned cream of chicken soup.
- This recipe is a healthy substitute for any canned “cream of” soup. Feel free to substitute the chicken for mushrooms, asparagus, broccoli, or any other soup you need.
- If you’re looking for something a little extra, add one cup of cooked vegetables or a teaspoon of fresh thyme to this recipe.
Cream of Chicken Soup FAQs
Traditional cream of chicken soup is very processed and high in sodium and fat. This homemade cream of chicken soup is actually made without using heavy cream, and doesn’t contain any of the preservatives that the store bought creamy soups have.
Yes! This soup freezes beautifully. Let it cool completely, then store in freezer-safe containers for up to three months. Reheat gently on the stovetop while stirring to restore its creamy texture—perfect for meal prep or quick weeknight dinners.
Absolutely. Making it from scratch lets you control the salt, fat, and quality of ingredients. This version skips preservatives and condensed additives, making it a cleaner, nutrient-rich choice for wholesome cooking.
Healthy Eating Plans
21 Day Fix Containers
Counts for the entire recipe are 4 teaspoons and 2 red containers. I give you the counts for the entire recipe so it’s easier for you to recalculate your containers if you change something.
Per 1 cup serving, container counts are 3/4 teaspoon and 1/3 red container.
Weight Watchers Points
1 serving (recipe makes 6) equals 1 point on the 2025 Plan
2B Mindset
This is an excellent lunch option when paired up with your choice of fresh or steamed vegetables. You could even add the vegetables right into the soup!
If you tried this recipe for Healthy Cream of Chicken Soup or any other recipe on my site please leave a rating and let me know how it went in the comments!
Homemade Cream of Chicken Soup
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Equipment
- Stock Pot
- Kitchen Knife
Ingredients
- 1 ½ cups chicken breast cooked and shredded
- 3 cups chicken broth low sodium
- 2 tsp olive oil
- ¼ cup flour or any substitute you like
- 1 tbsp balsamic vinegar
- 2 cups almond milk unsweetened, unflavored
Instructions
Stovetop:
- In a large pot, sauté the shredded chicken with olive oil over medium heat until tender, then add in the balsamic vinegar and flour (or flour substitute). Add it slowly and stir often to keep it from clumping. 1 ½ cups chicken breast 2 tsp olive oil ¼ cup flour 1 tbsp balsamic vinegar
- Pour the chicken broth and almond milk into the pot and stir everything together. 3 cups chicken broth 2 cups almond milk
- Allow the liquids to come to a rolling boil (also called a simmer or low boil.)
- Turn down the heat and allow the soup to simmer and thicken for 8-10 minutes.
Instant Pot:
- Press the Sauté button and add the chicken and olive oil to your pot. Cook for 2-3 minutes, stirring often.
- Add in the balsamic vinegar and slowly add flour, stirring while you add it.
- Pour the chicken broth into the pot.
- Cook on high pressure for 3 minutes.
- Once the pot is finished cooking, quick release the pressure and remove the lid. Allow to cool for 5 minutes and slowly add the almond milk to the pot.
- If needed, press the Sauté button again and allow to thicken for a few minutes.
Video
Notes
Nutrition
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I would like to use this recipe to substitute for a can of condensed cream of chicken soup in a chicken and rice recipe. Do you know how much of this I would use? Thank you!
I’d start with a small can and keep an extra set aside to add at the end, if needed.
I am a huge fan of cream of chicken soup.
Here in Chicago we call it “Sunday soup” as all the local restaurants serve it on Sunday with rice.
I used to buy it by the quart on Sundays, now I can make batches of it myself.
I recommend squeezing a little lemon into it as you eat it, that really helps bring out the fresh flavors.
Thank you for this great recipe!
Ohhhh I didn’t know this about the soup bring called Sunday Soup! I love it. And thanks for the tip about the lemons <3
Loved that I could use almond milk in this! The flavor is so good!
I love that this is made with real ingredients. Thanks for sharing this healthy alternative!
What can we substitute Almond milk with??
Any other milk that you prefer :)