Homemade Condensed Cream of Chicken Soup

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This Condensed Cream of Chicken Soup is the wonderful homemade version of the popular canned soup. This is made with simple ingredients and great for so many recipes!

Cream of Chicken Soup

There is always the big debate of who uses canned condensed cream soups and who does not. I am on both sides. I have been known to use them and have many recipes that call for them. There are many that refuse to use them for health reasons, and/or simply do not like them. There are also many who couldn’t care less and use them all the time. I don’t judge either way. That is where my homemade version comes in handy! My Homemade Condensed Cream of Chicken Soup recipe is perfectly delicious and so simple to make.

WHAT IS HOMEMADE CONDENSED CREAM OF CHICKEN SOUP?

You know those cans that you always see in the grocery store or way back in kitchen cupboards? This is the homemade version of that soup and it is pretty awesome. Chicken broth, milk and flour come together with seasonings for a simple and heartwarming soup. You can use it in a million different recipes and feel good knowing that there isn’t any weird ingredients in it!

Cream of Chicken Soup

INGREDIENTS FOR HOMEMADE CONDENSED CREAM OF CHICKEN SOUP

  • 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
  • 1/4 teaspoon black pepper

HOW TO MAKE HOMEMADE CONDENSED CREAM OF CHICKEN SOUP

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 the mixture simmers. Continue to let simmer until the mixture is smooth and thick. Around 10 minutes.

Cream of Chicken Soup

HOW LONG CAN I KEEP HOMEMADE CONDENSED CREAM OF CHICKEN SOUP?

When you want to use this in your favorite recipes you can make this one week in advance. Let it cool to room temperature then store tightly covered in the fridge.

HOW MANY SERVINGS DOES THIS SOUP MAKE?

This recipe is equivalent to 3 traditional cans (10.75 ounces, each) of condensed cream soup.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITES!

Creamy Chicken Noodle Soup – Tender egg noodles with bits of chicken and diced veggies for the ultimate homemade soup.

Chicken Pot Pie – All of your favorite ingredients from a traditional pot pie are slowly prepared to perfection in this nostalgia inducing soup.

Beef Barley Soup – Hearty chunks of beef are stewed together with bits of barley and tender vegetables.

Chicken and Noodles – A bowl full of this simple and heartwarming soup will make anyone feel better than they did before eating.

Cream of Chicken Soup
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5 from 9 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

Ingredients

  • 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
  • 1/4 teaspoon black pepper

Instructions

  • 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.

Notes

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

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Cream of Chicken

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Recipe Rating




33 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.

      Hths

  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
        Used your recipe for shredded potato casserole. When using this in a recipe, does milk need to be added like back of canned soup

    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

  11. 5 stars
    I wouldn’t have thought to make it this way, but it was super easy and delicious. I am not a fan of garlic or onions so I only added half. I did have to add a buillion cube and pepper for more flavor. We had dehydrated chicken on hand so i added a handful of that too. I will make this again and this is going in a recipe book. Thank you!

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