What Is Cream of Chicken Soup Really Made Of? The Complete Breakdown

Have you ever grabbed that familiar red and white can from your pantry and wondered, “what is cream of chicken made of?” You’re not alone! This versatile kitchen staple has been bringing creamy goodness to our casseroles, soups, and comfort foods for generations. Today, I’m diving deep into what actually goes into this beloved ingredient, plus sharing how to make your own homemade version that’s healthier and even tastier than store-bought.

A Brief History of Cream of Chicken Soup

Before we break down the ingredients, let’s take a quick look at where this pantry staple came from. Despite seeming like it’s been around forever, cream of chicken soup is actually a relatively modern invention.

Campbell’s Soup Company introduced cream of chicken soup to Americans in the 1930s. It was originally created as a clever way to use up chicken scraps and extra broth in their factories. The company began distributing canned cream of chicken soup nationwide in 1934 after realizing its potential.

American home cooks quickly fell in love with this convenient ingredient that could instantly enhance recipes with creaminess and flavor. During the 1940s and 1950s it became a go-to ingredient for casseroles pot pies, and other comforting dishes that busy families relied on for quick, affordable meals.

What’s Actually Inside That Can?

When you pop open a can of Campbell’s cream of chicken soup, here’s what you’re actually getting:

• Chicken broth – Made from water and chicken stock, providing the base flavor
• Modified cornstarch – Acts as a thickener
• Chicken fat – Adds richness and flavor
• Seasoned chicken pieces – Small bits of actual chicken meat
• Vegetable oil – Usually corn, canola, or soybean
• Wheat flour – Another thickening agent
• Salt – Often quite a lot of it (more on that later)
• Cream – Provides the creamy texture and flavor
• Yeast extract – Adds savory umami flavor
• Modified milk ingredients – Contributes to creaminess and texture
• Soy protein concentrate – Adds protein and texture
• Onion powder – For flavor
• Vinegar – Adds a subtle tanginess
• Beta carotene – For color
• Flavor additives – Including celery

The downside? A single 1/2 cup serving of Campbell’s cream of chicken soup contains a whopping 840 milligrams of sodium – that’s 37% of your recommended daily intake! Plus there are those modified ingredients and preservatives some folks prefer to avoid.

How Cream of Chicken Soup Is Made

Whether commercially produced or homemade cream of chicken soup follows a similar production process

1. First, chicken broth is prepared by simmering chicken bones, meat, and vegetables
2. A roux is created by cooking flour and butter together to help thicken the soup
3. Aromatics like onions, carrots, and celery are sautéed to add flavor
4. Cooked chicken meat is added to the mixture
5. The roux and cream/milk are whisked into the broth to create the creamy texture
6. The soup is simmered until the flavors blend together
7. For a smooth texture, the soup is often blended or processed
8. Commercial versions are then canned, labeled, and pressure cooked for preservation

Why Is Cream of Chicken Soup So Popular?

There are several reasons this simple soup has maintained its popularity over decades:

• Versatility – It works in countless recipes from casseroles to pot pies
• Convenience – Opens in seconds and ready to use
• Flavor enhancement – Adds richness and creaminess to dishes
• Cost-effective – Inexpensive way to extend meals
• Comfort factor – Creates familiar, homey flavors

It’s been a pantry staple for so long because it’s such a quick and convenient way to add creaminess to chowders, chicken and dumplings, and pot pies. Some folks even use it as a simple dip for bread or crackers, or mix it with ramen noodles for a quick, affordable lunch.

Make Your Own Homemade Cream of Chicken Soup

The good news is that making your own cream of chicken soup is surprisingly simple, takes just minutes, and uses ingredients you probably already have in your kitchen. Plus, you’ll control exactly what goes into it!

Homemade Cream of Chicken Soup Recipe

Ingredients:

• 2 TBSP butter
• 2 TBSP flour
• 1/4 cup milk
• 1 chicken bouillon cube and 1/2 cup water OR 1/2 cup chicken stock/bone broth
• Salt and black pepper to taste

Directions:

1. If using bouillon, dissolve the cube in 1/2 cup warm water before starting
2. Melt the room temperature butter in a small saucepan over medium-high heat
3. Whisk in the flour 1 TBSP at a time, cooking over low heat until thick and clumpy (about 30 seconds) – it should look like gravy
4. Gradually whisk in the milk and then the chicken bouillon mixture or broth
5. Add salt and pepper to taste
6. Continue to cook and whisk over low heat until the mixture thickens to your desired consistency
7. Remove from heat when it reaches the thickness you want

This homemade version takes about 5 minutes to make and yields the equivalent of one can of condensed cream of chicken soup. The best part? You can control the sodium level and avoid those mystery ingredients!

Variations and Substitutions

One of the things I love about cream of chicken soup is how versatile it is. Here are some ways to customize it:

Dietary Modifications:

• Lower sodium – Use reduced sodium chicken broth
• Vegetarian – Substitute vegetable broth and omit chicken
• Dairy-free – Use olive oil instead of butter and a plant-based milk
• Gluten-free – Use a 1:1 gluten-free flour blend

Flavor Variations:

• Cream of mushroom – Add sautéed mushrooms
• Cream of celery – Add finely diced celery
• Cream of onion – Add caramelized onions
• Herbed version – Add thyme, parsley, or other herbs

Substitutions in Recipes:

If you don’t have cream of chicken soup on hand, you can substitute:

• Chicken broth + milk + butter
• Puréed cooked chicken + chicken broth
• Greek yogurt or sour cream + chicken broth

Storage Tips

Whether you’re using store-bought or homemade, here’s how to properly store cream of chicken soup:

• Refrigeration – Once opened, cream of chicken soup will last 4-5 days in the refrigerator
• Freezing – Transfer to an airtight container, leaving some headspace, and freeze for 2-3 months
• Pantry storage – Unopened cans can be stored in a cool, dry place for up to a year

Delicious Ways to Use Cream of Chicken Soup

Now that we know what’s in it and how to make it, let’s look at some of the many ways to use this versatile ingredient:

Main Dishes:

• Casseroles – Mix with chicken, vegetables, and rice or pasta
• Pot pies – Use as the creamy base under a flaky crust
• Slow cooker meals – Add to chicken and vegetables for an easy dinner

Soups and Sides:

• Enhanced soups – Thin with broth for creamy chicken noodle or rice soup
• Gravies – Whisk with pan drippings for easy gravy
• Creamy mashed potatoes – Stir in for extra flavor

Quick Ideas:

• Dips – Warm as a dip for bread, crackers, or vegetables
• Pasta sauce – Mix with cheese for a quick creamy pasta sauce
• Rice enhancer – Stir into cooked rice for flavor

Final Thoughts

Whether you grab that familiar red and white can from the store shelf or whip up your own 5-minute homemade version, cream of chicken soup remains one of the most versatile ingredients in American cooking. Understanding what goes into it helps us make better choices about how to use it in our cooking.

I personally prefer making my own these days – it’s so quick and easy, plus I can control exactly what goes into it. But I’ll never judge anyone for keeping a can or two in the pantry for those busy weeknights when you need a quick dinner solution!

The next time you’re making your favorite chicken casserole or pot pie, try the homemade version and see if you can taste the difference. I bet your family will notice – and they might just ask for seconds!

Have you ever made homemade cream of chicken soup? What’s your favorite recipe that uses this versatile ingredient? I’d love to hear about it in the comments!