What are the ingredients in cream of chicken soup?

December 26, 2025 •

4 min read

According to manufacturers, commercial condensed cream of chicken soup often includes modified food starches, vegetable oil, and various flavor enhancers to achieve its texture and long shelf life. Understanding these components is key when asking, "What are the ingredients in cream of chicken soup?" The ingredients can differ significantly depending on whether it's a store-bought can or a homemade version.

Quick Summary

A traditional cream of chicken soup consists of a simple roux (fat and flour), milk, and chicken broth, creating its characteristic creamy base. Commercial varieties frequently include additional thickeners, preservatives, and flavorings for shelf-stability and convenience. Homemade recipes offer more control over the specific ingredients.

Key Points

Roux Foundation: Both homemade and condensed cream of chicken soup rely on a thickening agent, most often a fat-and-flour roux in homemade versions.
Dairy Components: The creamy texture is achieved with milk, cream, or a non-dairy substitute like oat or cashew milk.
Broth is Key: A quality chicken broth or stock is fundamental to providing the core savory flavor profile.
Commercial Additives: Canned, condensed soup contains additional ingredients like modified food starch, yeast extract, and MSG for consistency and flavor enhancement.
Homemade Benefits: Making cream of chicken soup from scratch allows for full control over sodium content, fat levels, and the exclusion of additives.
Dietary Variations: Gluten-free versions can be made with alternative thickeners like cornstarch, while dairy-free versions use non-dairy milks.

Core Ingredients of Cream of Chicken Soup

At its heart, a classic cream of chicken soup relies on a few fundamental ingredients to achieve its rich flavor and thick, creamy consistency. The foundation starts with a roux, a classic French thickening agent made from equal parts fat and flour, and is built upon with quality liquids and seasonings.

The Roux: Building the Base

The most essential components for creating the creamy texture are the butter and flour that form the roux. The fat (butter, oil, or a vegan alternative) is melted, and flour is whisked in to create a paste. This mixture is cooked for a few minutes to eliminate the raw flour taste, and it acts as the primary thickener. For gluten-free alternatives, options like cornstarch or a gluten-free flour blend can be used to create a similar effect.

Liquids: Milk and Broth

Once the roux is prepared, liquids are gradually whisked in to form the soup's body. Chicken broth provides the savory, fundamental chicken flavor, while milk or cream adds richness and creaminess. Some recipes use milk and broth in equal parts, while others may use half-and-half or heavy cream for a more decadent result. Dairy-free recipes can successfully substitute non-dairy milks, such as unsweetened oat, cashew, or full-fat coconut milk.

Seasonings and Flavor Enhancers

To elevate the flavor, a variety of seasonings are typically added. Common flavorings include:

Onion powder
Garlic powder
Black pepper
Salt
Poultry seasoning
Dried herbs like thyme and parsley

Some homemade versions add finely diced fresh onion, carrots, and celery, sautéed at the start to add a layer of aromatic depth to the finished soup. For a richer, deeper flavor in homemade versions, some cooks may also use a roasted chicken base.

The Chicken

While the chicken flavor comes primarily from the broth and seasonings, many cream of chicken soup recipes, especially those intended for a standalone meal, include actual chicken meat. This is typically pre-cooked and shredded or diced, then added near the end of the cooking process. In condensed versions, the chicken content is often limited to small amounts of chicken meat, fat, and dried chicken for flavor.

Homemade vs. Condensed Cream of Chicken Soup

While both options serve a similar purpose in many recipes, their ingredient lists and overall composition are markedly different. Homemade soup offers a clean, straightforward ingredient profile, while canned condensed soup includes additives for preservation and mass production.

Making Homemade Cream of Chicken Soup

Making your own from scratch is a simple process that gives you complete control over the ingredients, sodium levels, and flavor profile. A basic recipe involves just a few steps:

Melt butter in a saucepan over medium heat.
Whisk in all-purpose flour to create a paste (a roux).
Slowly pour in warm chicken broth and milk, whisking constantly to prevent lumps.
Add seasonings like garlic powder, onion powder, salt, and pepper.
Bring the mixture to a simmer, stirring until it thickens to the desired consistency.
For a heartier soup, stir in pre-cooked, finely diced chicken meat before serving.

Decoding Condensed Soup Ingredients

Commercial condensed soups, like those from Campbell's, contain a more complex list of ingredients. For example, a can of Campbell's Condensed Cream of Chicken Soup lists ingredients including:

Chicken Stock (Water, Chicken Stock)
Modified Food Starch
Vegetable Oil
Wheat Flour
Cream (Milk)
Chicken Meat
Chicken Fat
Salt
Whey
Dried Chicken
Monosodium Glutamate (MSG)
Yeast Extract
Soy Protein Concentrate and Isolate
Natural Flavoring
Beta Carotene for Color

These additions serve to create a consistent product that is stable on shelves and reconstitutes easily. Ingredients like MSG and yeast extract enhance the savory taste, while modified food starch and soy proteins contribute to the thick, uniform texture.

Comparison of Ingredients: Homemade vs. Condensed


Feature	Homemade Cream of Chicken Soup	Condensed Cream of Chicken Soup (e.g., Campbell's)
Thickening Agent	Flour (all-purpose, whole wheat, or gluten-free alternatives) and a fat (butter, oil) to form a roux.	Modified food starch, wheat flour, and soy protein concentrate.
Creaminess	Fresh milk, cream, or half-and-half. Non-dairy options like oat or cashew milk for dietary variations.	Milk and/or cream, whey, and various oils.
Base Liquid	High-quality, low-sodium chicken broth or homemade stock for a purer flavor.	Chicken stock, often with added chicken fat.
Seasoning	Simple herbs and spices like onion/garlic powder, salt, and pepper.	Yeast extract, MSG, natural flavoring, and onion/celery extract for robust flavor.
Chicken	Optional, often fresh shredded or diced chicken for texture and protein.	Small pieces of chicken meat, fat, and dried chicken for flavor.
Control	Full control over ingredients, sodium levels, and fat content.	Set ingredient list with higher sodium and potential additives.

Customizing Your Cream of Chicken Soup

For those with dietary needs, allergies, or who prefer a cleaner ingredient list, homemade cream of chicken soup offers endless possibilities for customization. For instance, creating a dairy-free version is as simple as swapping traditional dairy milk for unsweetened cashew, oat, or almond milk and using vegan butter or olive oil for the roux. To make a gluten-free soup, replace all-purpose flour with a gluten-free flour blend or a cornstarch slurry to thicken the liquid.

Conclusion

Knowing what are the ingredients in cream of chicken soup reveals a stark contrast between a clean, from-scratch recipe and its convenient, canned counterpart. A homemade version relies on a simple, classic technique of combining a fat-and-flour roux with milk, chicken broth, and seasonings to create a rich, creamy base. Conversely, commercial condensed soup utilizes a more complex list of additives, stabilizers, and flavor enhancers to achieve its signature texture and flavor profile. Choosing to make your own offers greater control over nutritional content and ingredients, making it a superior option for many home cooks.

For more information on the ingredients found in major commercial brands, see Campbell's official product page.

Frequently Asked Questions

The primary thickener in a traditional homemade cream of chicken soup is a roux, which is a cooked paste of fat (like butter) and flour. Commercial condensed soups use thickeners like modified food starch and soy protein concentrate.

Yes, you can make cream of chicken soup without dairy by using a non-dairy milk alternative, such as unsweetened oat, cashew, or coconut milk, and substituting the butter with a vegan butter or olive oil for the roux.

Most canned cream of chicken soups are not gluten-free as they use wheat flour as a thickener. Always check the label for specific ingredients and look for brands that offer certified gluten-free options.

Homemade versions use simple ingredients like butter, flour, milk, and chicken broth, while canned versions contain additional additives such as modified starches, flavorings like MSG, and preservatives for shelf-stability.

Beyond chicken stock and meat, canned cream of chicken soup's flavor profile is enhanced by ingredients like yeast extract, monosodium glutamate (MSG), and various natural flavorings, which create a consistent and savory taste.

A simple homemade substitute can be made by combining a roux (butter and flour) with chicken broth, milk, and seasonings like onion powder, garlic powder, salt, and pepper until it reaches a condensed-like thickness.

The healthiness of cream of chicken soup varies. Commercial versions can be high in sodium and additives. Homemade versions, however, can be healthier by using low-sodium broth, lean protein, and controlling the fat and sodium content.

The liquid base is typically a combination of chicken broth and milk or cream, which is thickened with a roux to create its creamy texture.