Homemade Condensed Cream of Chicken Soup

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If you’re not a fan of canned cream soups then you will really love this Homemade Condensed Cream of Chicken Soup recipe! It’s easy to make and a great alternative to the canned soups. A delicious and super easy homemade version of condensed cream of chicken soup. Life-in-the-Lofthouse.com

Creamy dreamy Condensed Cream of Chicken Soup made in the comfort of your own home! 🙂 For those of you that can’t eat the canned version, or don’t want to, this recipe is for you!

First of all, I am not opposed to using canned condensed soups. Not at all. I have many recipes that call for them and I’m not ashamed to use them.

My thing is, sometimes I just don’t have any on hand, so I’m thrilled to have this recipe now to make my own. It is extremely easy to make. Only 4 ingredients and about 15 minutes is all it takes!

The outcome is way more delicious than the canned stuff. And honestly, I do like knowing exactly what’s inside the homemade version! Definitely a new go-to recipe for me. 🙂

A delicious and super easy homemade version of condensed cream of chicken soup. Life-in-the-Lofthouse.com


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5 from 7 votes

Condensed Cream of Chicken Soup

A delicious and super easy homemade version of condensed cream of chicken soup. This condensed soup works well for so many recipes!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Author Holly


  • 2 ½ cups chicken broth
  • 1 ½ cups milk, divided (I use 2% milk)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


  • Combine chicken broth and 1/2 cup milk in a large saucepan over medium-high heat. Bring to a low boil. Reduce heat to medium-low.
  • Meanwhile, in a small bowl, whisk the flour and seasonings together. Pour in remaining milk. Whisk until smooth and no lumps remain. (Mixture will be thick.)
  • Pour the flour/milk mixture into the saucepan with the broth mixture. Whisk and stir constantly as mixture simmers. Continue to let simmer until mixture is smooth and thick. Around 10 minutes.
  • Use immediatley in a recipe as needed, or cover and store in refrigerator for up to one week.


This recipe makes the equivalent of three (10.75 ounce) cans condensed cream of chicken soup.

A delicious and super easy homemade version of condensed cream of chicken soup. Life-in-the-Lofthouse.com

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35 thoughts on “Homemade Condensed Cream of Chicken Soup

  1. Can you freeze or can your cream of chicken soup. Would like to make a bunch at one time if it can be canned or froze.

    1. Pam I would like to know if you canned this soup. How did you do it, and how did it turn out? I know it’s been over a year since you posted. Hope you or someone sees this and responds!

        1. You shouldn’t can this recipe because it contains dairy and the flour thickener. See USDA guidelines for more information.

    2. I have frozen this (after dividing it up) and after defrosting it I heat it on stove with added water to better mix it together then add to my dish I am cooking. If i am making a crockpot recipe I just throw it in frozen and stir it later, comes out just fine.


  2. You call this condensed soup, so does that mean that you would cut it with an equal amount of milk or water before serving, like the directions on the canned soup indicate? Is it really condensed?

    1. 5 stars
      I have always hated canned cream.of chicken. I avoided all recipes that had it. After I found this recipe my life changed! I can eat it from a spoon. I love it so much!❤️

  3. Hi,
    My husband is gluten free. Have you ever made the cream of chicken soup with gluten free flour?

  4. This is delicious and oh so easy! Thank you. Hate the taste and smell of canned cream of chicken soup so this is a great alternative.

  5. I made this today along with the chicken cordon bleu casserole and it was fantastic I will never use a cream can of soup again thanks so much for sharing!

  6. my Bo says he likes cream soup! So time to Pinterest. Perfect, thank you, Fun things, I did not make my broth from scratch this time, so container organic chicken broth is 4 cups so some math and walala I have lots of Concentrate. o and delicious thanks.

  7. Fabulous recipe! I am not a fan of canned condensed soups. But there are lots of crock pot recipes that use it, and I use my crock pot often. I was so happy I found this recipe. I made it last night to incorporate it into your chicken and stuffing casserole. Came out so perfect.

    I always have the ingredients for this recipe on hand, so I am going to continue to make this. It is a game changer. Very easy to follow and I was met with a hundred percent success. Thank you so much for this recipe!

    1. I put the carcass of a rotisserie chicken in a Crock-Pot. Plus whenever I use celery, carrots, and any fresh herbs (any part you don’t use) I put then in a ziplock bag and freeze to use for my homemade chicken broth. Throw some of that in with the chicken carcass along with any other seasonings you want then fill the crock pot with water and cook it on low for 10-12 hours. When it’s done let it cool off then separate using a colander with as small of holes as possible and you’re left with homemade chicken broth. I separate into amounts that I use and freeze it. I have made it using just the chicken carcass and Seasonings too.

  8. 5 stars
    When you need to make this gluten-free you can substitute arrowroot starch for the all-purpose flour. The quantity needs to be about half the amount of arrowroot as flour. So since this recipe calls for 3/4 cup of flour, you can use 3/8 cup of arrowroot instead.

  9. Holly, if I use this in The chicken stuffing bake which only calls for 2 cans Of soup and This makes 3 cans, How much do I reserve? Thank you.

  10. 5 stars
    I used better than bouillon roasted chicken to make stock
    And for seasoning 1 tablespoon Mccormick rotisserie chicken SEASONING
    It was far and away the best cream of chicken soup I’ve made

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