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.
You can use this in any casserole that calls for a can of condensed soup, such as my mushroom chicken.
And it is made with a few simple ingredients.
How to make condensed cream of chicken soup
First, gather your ingredients.
Ingredients
For tastiest results, always use the best quality ingredients you have access to. To make homemade cream of chicken condensed soup, you will need the following:
- Butter
- all purpose flour
- milk
- chicken stock or broth
- garlic powder
- salt and pepper
How to make a béchamel
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 liquids – chicken broth and milk, and whisk together to smooth out the lumps. Note: True béchamel uses only milk for the liquids. We are adding the chicken stock/ broth for that chicken flavor.
Season and simmer
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.
Storing homemade cream of chicken condensed soup
This should be good in the refrigerator for about a week, depending on the freshness of your 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!
Share this recipe
Did you try this recipe? Give it a star rating. Pin it and share it if it looks good to you. And be sure and stay connected on social media!
Instagram | Pinterest | Facebook | YouTube | TikTok
Be sure and check out all my favorite kitchen tools in my Amazon store (affiliate).
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!
Cass says
Thank you very much for sharing your recipe. It’s wonderful to be able to make my own condensed soup, knowing exactly what it contains. Bonus that your recipe is so easy to make!
I also wrote down your reply to another reader re cream of mushroom and celery.
Best regards.
Emily says
I use this recipe all the time, thank you so much! Don’t know if any way to store it for future use, from what I have read it’s not safe to can, but have you ever put it in a freezer?
Marjorie @APinchOfHealthy says
Hi Emily! I have only frozen it after it was already mixed into a casserole. It worked fine, just separated a bit.
Kim says
Very easy to make and the cheesy potato’s taste delicious. I had a lot of comments from family , they loved it.
Marjorie @APinchOfHealthy says
Very happy to hear that Kim!
Michele Christensen says
Have you ever tried replacing the flour for almond flour or coconut flour?
Marjorie @APinchOfHealthy says
Hi Michele! Great question! I have not tried these. My guess would be that you need a more starchy substance to thicken, in which case I would not recommend those as good substitutes. I have hear many people have success using cornstarch (for gluten free solution).
Myrtis says
Can you can this in jars?
Marjorie @APinchOfHealthy says
Hi Myrtis! Lots of people have asked this, and I am just unsure.
Donna says
I use a vacuum packer designed for Mason jars & keep 2 jars in the fridge.
Wendy says
Can you freeze it
Marjorie @APinchOfHealthy says
Hi Wendy! The main risk to freezing it is separation (water/ liquid floating on top). I have not done it myself and usually just make it whenever I need to use it. If you try it, I’d love to know how it turns out.
Heidi says
Thank you!
Julie Geiger says
Can you thicken this with cornstarch?
Marjorie @APinchOfHealthy says
Hi Julie! I have never done this myself, but I have had several readers tell me over the years that they have successfully subbed cornstarch for the flour. Enjoy!
Kati says
Can this be canned and saved? Or is it best used right away? I would love to bulk make it if it can be shelf stable.
Nicole Johnson says
Pressure canning should work to make this shelf stable. I would not recommend trying a water bath. Let us know how it goes if you give it a try!