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!
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!
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!