Today I am showing you how to make your own homemade condensed cream of chicken soup.
With the holidays just around the corner, this would be a great recipe to keep in your arsenal. Making this is so super easy (and cheap!) that you may never buy the canned stuff again.
And it is made with a few simple ingredients.
Whether you are avoiding a bunch of sketchy ingredients you cannot pronounce, or if you want to skip the extra trip to the store…this is a fantastic substitute for condensed cream soup. I have tried it in just about every recipe that I previous used canned condensed soup in. And it works great!
Homemade Condensed Cream of Chicken Soup Recipe
Homemade Cream Condensed Soup
Ingredients
- 3 Tablespoons salted butter
- 3 Tablespoons all-purpose flour
- 1/2 cup chicken stock or broth
- 1/2 cup milk any type (I am using 1%)
- 1/2 teaspoon garlic salt (you can sub 1/4 teaspoon garlic powder + 1/4 teaspoon salt)
- 1/4 teaspoon black pepper
Instructions
- In a small sauce pan, melt butter over medium low heat.
- Add flour to the pan, and whisk together to make a roux (about 1 to 1.5 minutes)
- Add the chicken broth and milk, and whisk together to smooth out the lumps.
-
Stir in garlic salt.
- Bring to a simmer and continue cooking until mixture thickens, about 2 to 3 minutes.
- Remove from heat and use as you would a regular can of condensed soup.
Recipe Video
Recipe Notes
This recipe can be used to substitute for one can of cream condensed soup in any recipe.
I hope you enjoy this recipe. Pin it and try it for yourself!
Veronika says
When do you add the pepper?
Heather says
It was great! Would work for a chicken gravy, too! Thanks! Great to have all real ingredients!
Marjorie @APinchOfHealthy says
Good! I am so glad to hear that, Heather! Happy Thanksgiving🧡
Lauren says
When you go to do this- can you make it ahead and store in fridge?
Also when you go to use- do you need to mix with a cup of water like you would a normal can?
Marjorie @APinchOfHealthy says
Hi Lauren! Yes, you can keep this in the fridge until you use it in a recipe. As for adding liquid, I would use it exactly as you would a can of condensed cream soup. If you added water previously, then yes. If not, then no. Hope that helps!
Pam says
This recipe is so easy and tastes much better than canned. Haven’t bought a can of creamed soup since I found this!
Marjorie @APinchOfHealthy says
That is amazing to hear, Pam! Glad you are enjoying it🙌🏻
Ben says
Thanks, I’m a fan of making things from scratch to avoid nasty, low quality ingredients and always find recipes needing canned condensed soup, now I can make my own! It’s quite nice too, although I cheated and used real garlic haha. I’m going to make this again and again.
Marjorie @APinchOfHealthy says
I am so glad you are enjoying it, Ben!🙌🏻
Kathleen says
I have dietary issues and cannot eat anything with garlic. Is much of the flavor lost when that ingredient is eliminated? I can use garlic infused oil with no issues. Could I substitute a small amount of that for the garlic?
Marjorie @APinchOfHealthy says
Hi Kathleen! Are you able to eat onion, bu chance? Onion powder would make a great sub, if so. If not, Give it a try without. It’ll still work, just slightly less flavorful.
Kim Arndt says
I am (highly) allergic to garlic and onion and I have used this recipe leaving the garlic powder out. It was delicious! Obviously, if you can add onion or something else it would have more flavor but it’s great without it!!
Marjorie @APinchOfHealthy says
I am happy that you enjoyed it Kim!
Nancy says
So if I put this into a crock pot freezer meal, as long as it is stirred it will work?
Marjorie @APinchOfHealthy says
I am not completely sure, Nancy. It may work, or it may not. For best results I would probably recommend just making it fresh. Sometimes dairy (like milk, which is in this recipe) separates when frozen and never is really the same texture, never goes completely back together.
Kathryn Smith says
I was wondering if you have ever frozen it? I am having surgery and would love to have it handy in small amounts. If not how long will it last in the refrigerator?
Marjorie @APinchOfHealthy says
Hey Kathryn! I have frozen it (already mixed in to a casserole) before and the texture didn’t do that great. It kind of separated out a bit. I did have one commenter say that she freezes it all the time and just gives it a good stir once it thaws.
Sheri says
I just want to say thank you! It tasted great and I appreciated the small number of ingredients! Because of my salt restrictions I actually substituted the salt for minced onion flakes, and it still tasted absolutely amazing. So I’m very happy with this and it will be my “cream of anything“. 🙂 I plan to turn it into my cream of mushroom tonight. Thanks again!
Marjorie @APinchOfHealthy says
So glad you are enjoying it, Sheri! And that you made it your own by adapting. 🙌🏻 Thanks for taking the time to leave feedback!💖
Cambrie says
How many cups does this make?
Marjorie @APinchOfHealthy says
Around a cup of condensed soup.
Ashley Ayers says
I use this recipe once a week and I figured it was time I comment. I’m to the point that I scan my search engine thinking “no… where is Pinch of Healthy…” Thank you for creating a recipe that is the perfect proportion and uses ingredients most of us have on hand. I appreciate you!
Marjorie @APinchOfHealthy says
That is so awesome to hear, Ashley! Thank you for taking the time to leave feedback.💖
Rebecca says
I found this recipe because my local stores are out of canned soup! Wow, what a find! I will never go back to canned cream of chicken soup! Thank you sooooo much!
Marjorie @APinchOfHealthy says
I am so glad, Rebecca!💖
K Ann Guinn says
Thank-you! So simple, quick and a good wholesome alternative to canned creamy soups. 🙂
susan parisey says
Went to make dinner and found that I didn’t have cream of chicken soup. Going to the store not an option. Found this recipe which was exactly what I needed. Super easy to make. I made it while I was baking my chicken. When the chicken was done I dumped the cooked bits and juice right into the pot to add a little depth. Came out great! Really saved dinner time. Had never thought to make something like this from scratch.
Marjorie @APinchOfHealthy says
Yay! I am so glad it was helpful.
Shannon Ball says
can you use olive oil instead of butter?
Marjorie @APinchOfHealthy says
Hi Shannon! I haven’t tested this particular recipe with olive oil, but I have used it to make a roux in a different recipe, and it worked well. The flavor may not be quite the same, and you may (or may not) need to add a little more salt. Let me know if you try it! I’d be curious to see how it turns out.
Crystal says
Thank you so much! I have a recipe that calls for condensed cream of chicken, condensed cream of mushroom, condensed cream of celery, and cheddar soup. Do you happen to know how I can alter this for mushroom or celery?
Marjorie @APinchOfHealthy says
Yes! You can sauté up a half cup of either celery or mushrooms first, until tender, about 5 to 7 minutes. Then add the butter, flour, etc…follow the rest of the recipe as written.
Lori Yessa says
Can this be made ahead and frozen?
Marjorie @APinchOfHealthy says
It might separate a bit in the freezer, so I am not sure, Lori. If you try it that way, let me know how it turns out.
mari says
interesting ….I’ve never thought of this as a cream soup. This is my go to recipe for chicken flavored gravy with a few spices thrown in when in need of gravy for mashed potatoes. Usually when I have chicken that I didn’t fry myself, so didn’t have the pan dripping to make it from. Ill try this today in a pot of chicken and noodles I’m making. (I went searching for a recipe when I discovered I was out of store bought canned)!
Rhyland says
How will substituting the all purpose flour with whole wheat flour affect this recipe?
Thanks
Marjorie @APinchOfHealthy says
Hi Rhyland. I have not tried this myself, and I am not sure how it would work out. The only substitute I am aware of that would work is corn starch in place of the flour to make it gluten free. I am not sure whole wheat would thicken as much as all purpose.🤔
James Thompson says
tHANK YOU SO MUCH FOR SHARING THIS. I live in Mexico, and cream of chicken soup is not often available here, and I use it in several recipes. I will be making this soon.
Marjorie @APinchOfHealthy says
Yay James!
stacey reynolds says
would you use 3 tablespoons of corn starch?
Marjorie @APinchOfHealthy says
I have not done this myself, but others have used equal amounts. I hope you enjoy it!
Christi says
How do you think the 1:1 ratio bob’s gluten-free flour would work? Thank you!!
Marjorie @APinchOfHealthy says
Hi Christi! I have not used that, but I think it would work just fine. Let me know if you try it! I did have a friend use corn starch in place of the flour and she said that worked well too, FYI.
Francine says
I have made this with Otto’s Cassava flour to make it Paleo/GF/Grain Free and it was delicious! For the MushroomI used Vegetable Stock and finely chopped Baby Portbellas and a tablespoon of Marsala (optional) in the roux…. fantastic! I used the cream of chicken soup to make a Chicken Divan and everyone loved it.
Marjorie @APinchOfHealthy says
Yay, Francine! I am glad to know it worked with that type of flour. Thanks for taking the time to leave feedback.🙏🏻💖
Trina says
What is the substitution amount of cornstarch for the flour?
Marjorie @APinchOfHealthy says
Hi Trina! One of my friends who tried it successfully did it 1:1 substitution, from what I can tell. She writes about it over here: https://www.southernkissed.com/green-bean-casserole/
Eve says
Thank you for this very helpful post!
I’m making it now… When do you add the salt and garlic?
Marjorie @APinchOfHealthy says
I have updated the instructions. I usually add it after I’ve whisked in the milk and broth. Alternatively, you could add it in with the flour. Thanks for speaking up!
Janice O'KEEFE says
Delicious,thank you. Do you think the finished soup would freeze well?
Marjorie @APinchOfHealthy says
I am not sure if it would freeze well. Since there are no artificial thickeners, it may separate out a bit.
Jenny says
How long can you store in refrigerator? I’d like to make over the weekend for use during the week.
Marjorie @APinchOfHealthy says
Hey Jenny! That should work fine. I’d say at least a week or so in the fridge, depending on when your ingredients expire.
Jennalee says
I freeze mine when I make it and while it does separate a bit, it works perfectly fine for recipes that I put it in! If you give it a good stir it starts to come together again, too.
This recipe is great, I make mine with whole wheat flour to feel even better about it! Haha
Asa says
I’m running out of milk, so I subsituted a little of the milk with creamcheese as it is going to be in a pie anyway… and oh my god, the sauce tastes delicious, going to exciting to see how it turns out tonight! 🙂
Myheartbeatismusicf says
I wanted to make Campbell’s biscuit chicken pot pie but I didn’t have condensed cream of chicken soup. I tried this recipe and it worked out wonderfully! I usually make rouxes homemade to my liking for things such as gravy and macaroni & cheese sauce. This was just what I needed to make the recipe! Thanks so much!
Marjorie @APinchOfHealthy says
Yay, glad you enjoyed it!