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
- 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.
- 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!
Kristi at tasty, easy, healthy says
Thank you so much for sharing! I made this recipe this morning and it came out great.
Marjorie @APinchOfHealthy says
Yay Kristi! I am glad you enjoyed it.
Barbara Carter says
Question – the recipe shown says it has 6 servings in it at 76 Calories per serving. What amount of the serving size referring to and if it is dilute, what is the liquid used and the amount. Thank you
Debbie.rvi@gmail.com says
Is this the same as canned version BEFORE diluting? Some recipes call for using the soup straight from the can without diluting it.
Marjorie @APinchOfHealthy says
Yes, this is a replacement for an undiluted can of cream-of-anything soup.👌🏻
Ginny says
Have used this several times now, most recently with homemade cashew milk and water (out of Stock!), using garbanzo bean flour to make it gluten-free and adding some extra seasonings to boost the flavor (because no stock). Works fabulously! Thanks!
Marjorie @APinchOfHealthy says
Yay Ginny!
Cathy says
You could also use corn starch for gluten free version
Cathy
Andria says
Could I make this recipe and can it?
Marjorie @APinchOfHealthy says
Hi Andria! I have gotten this same question before, and honestly I am not sure. I am not a canning expert. I wish I knew!
tkh says
Short answer: NO, you should not try to can this recipe.
long answer — curdling + deadly bacteria (see process description):
1) Palatability: This recipe includes milk (or cream, if you prefer a thicker gravy-like condensed soup). Either way, milks, creams, etc — they don’t can well. They curdle at the canning temperatures.
2) This is a low-acid food. Because of this, you’ll have to use a pressure canner, not a simple canning bath to can it. That will push the temperature even higher; meaning, I can’t see any way for it not to curdle. It’s just not going to come out well on the usability scale.
3) Finally, this has a thick, gravy-like consistency that won’t ‘move’ with the heat of the canning process. In other words, most things that you pressure-can have a water base or some other very viscous fluid — the fluid roils and swirls and moves inside the canning jar with the hot currents. That movement helps transfer the heat throughout the jar, so that all contents are exposed to the high heat that kills off harmful or deadly bacteria. But this recipe makes a very thick soup. As I said, which you can think of as a very thick gravy. You will get a couple column convection bubbles, but It’s unlikely that it will ‘move’ as much as it needs to. It’s almost guaranteed that The higher (required!) temperature for killing off bacteria will NOT be achieved all the way through the soup. And that means deadly bacteria in an anerobic environment, happily lurking and eating that soup and multiplying throughout. It’s unsafe. More, it could be deadly. I just wouldn’t do it.
The thickest soups I’ve canned were cream-based soups (not condensed) and curries. All of them curdled, but adding a little fresh heavy cream or coconut cream and whisking vigorously helps smooth out the curdled base in the final cooking (after decanting). I have found no real difference in canning a dairy-cream-based vs. a coconut-cream-based soup or curry. I don’t use coconut milk anymore; it’s too light and doesn’t provide the consistency of a nice cream-based soup/curry.
Hope this helps.
Marjorie @APinchOfHealthy says
Thank you for sharing your knowledge with us!!🙏🏻
Rachel says
Is this a recipe you can make ahead? Or one you can keep in your refrigerator? Or just a right before the meal? I’m always using cream of chicken seems like but don’t always have broth on hand. Thanks!
Marjorie @APinchOfHealthy says
Hi Rachel. Great question! Yes, you can make ahead and keep in your refrigerator in an airtight container.👍🏻
Mrs. C says
Who would of thought it was so simple. I’m always looking to know exactly what’s in my food and not always wanting packed with unnecessary chemicals or ingredients. I tried this recipe because my husband likes smothered this and that. I’m usually not a fan unless rhe condense soup is going into something to make creamy, but I made cream of chicken and used this recipe and it was delicious!! 👌🏽👌🏽👍🏽👍🏽👏🏽👏🏽
Marjorie @APinchOfHealthy says
Yay! SO happy to hear that!
Tiffanie says
I am looking for a gluten free option as my daughter has Celiac Disease. I am excited to try it. Was wondering if you could give some canning advice as I’m new to canning. Its okay to can something with milk? It can just go in my pantry? How long is it good for? Thanks!
Marjorie @APinchOfHealthy says
Hi Taffanie! I am not sure about the canning part since I don’t have experience with canning. But, several of my readers have told me that they have replaced the flour with corn starch and had good results. Hope that helps!
Vicki l says
Thank you, this is the best recipe I have pinned ever.
Super easy, no extra junk, I had some mushroom broth and chicken broth and made a combo.
I will use this recipe for so many recipes.
Marjorie @APinchOfHealthy says
Thank you Vicki! I am so happy that you are enjoying it. 🙌🏻 The mushroom broth combo sounds delicious!
Sarina says
The nutrition facts are helpful but what is the serving size?
Mickey says
I added more chicken broth and a chicken bouillon cube to add more flavor. Thanks for the recipe.
Marjorie @APinchOfHealthy says
Glad you enjoyed it Mickey!🙌🏻
Leesa says
Ive used your recipe many times & it is perfect!!!
Marjorie @APinchOfHealthy says
I am so glad to hear you are enjoying it Leesa!💖
Sabrina says
I’m looking for a Dairy free option for condensed cream of chicken soup to use in my Thanksgiving stuffing. Do you think I could make your recipe with almond milk and vegan butter? I’m not actually eating it as straight soup, I’m adding it as an ingredient in another dish, so thinking even if it’s a little bit off it could still be a good substitute. Let me know what you think!
Marjorie @APinchOfHealthy says
I have never tested that. But if I had to guess, I think it would work using plain unsweetened almond milk and vegan butter. I would suggest doing a little test run prior to Thanksgiving, just to make sure.
Marissa Gorenflo says
Hi there! I did this recipe last night with Coconut milk (unsweetened), and LORdy, lordy it was fabulous! I know you may be thinking, “coconut is over powering”, but it soooo wasn’t! It was perfect! I made chicken stew and biscuits with it, and my husband loved it (he hates coconut) and said he couldn’t even taste the coconut!
Marjorie @APinchOfHealthy says
That is amazing feedback Marissa! Thank you so much for letting me know.💖🙏🏻
karen says
Hi, can I add this base to a slow cooker recipe on low for 6 hours?
Marjorie @APinchOfHealthy says
If the recipe you are following calls for one can of condensed cream of chicken soup, it should work great.
Christine Karnisky says
Thank you. It is incredibly hard to find condensed soup without MSG. Now I can put so many of my husband’s favorites back on the menu!
Marjorie @APinchOfHealthy says
Yay!💖 I am so glad you liked it. I cannot even remember the last time I used canned. It has been years. Thanks for the feedback!
dannie says
Nice soup,though it seems IT HAS A LOT OF FAT.
Amanda says
Try 1 tbsp of butter plus 1 tbsp of flour for roux. Then you can add one tbsp of cornstarch whisked into milk. Add milk and stock as directed. It turns out great with less fat.
purplelyrose@gmail.com says
Hi Marjorie, let me start by saying that I am VERY newly domesticated and have very little experience in the kitchen! So, funny thing, my man and i both accidentally ended up picking up fresh broccoli so we have too much and want to use it while it’s fresh! I was thinking I’d like to make, sort of like a chunky chowder type dish, but hearty enough to actually be the “dinner!” I Was thinking with broccoli, chicken, corn, and maybe some potatoes, carrots and onion in there too… and possibly some thin sliced celery (curious if you think the celery would be a good flavor with all of that?) My question for you is… Do you think your recipe above would make a good base for this? With so little experience I will just sort of be winging it in terms of when to add what and how to cook it. I’ve gotten to where I get it right and create a winner dinner anout 50% of the time, and very rarely outright “bad” or inedible. Hahaha! So I’m sure I’ll figure it out or learn a lot by trying, but I would happily take any advice you’d like to share with a ton of gratitude!!! Also, and maybe even more important, any thoughts on seasoning or herbs For this? My honey is not fond of a lot of herbs and spices, the simpler and more basic the better for my “meat and potatoes man!” I’m limited in no gluten and no seafood of any kind, but I sooo have a taste for, like a thick new England clam chowder type taste. Any thoughts from you or anyone who reads this would be BEYOND APPRECIATED!!! Thank You!
purplelyrose
Marjorie@APinchOfHealthy says
I hope you enjoy it!🤗
rose says
The soup I made… “cream of everything soup” came out spectacular and fed us both 5 times which made it about 70 cents per meal for a healthy hearty dinner! Wow!!! Thank you Marjorie!!! I’m going to attempt your chicken divan tonight (using this recipe for the can of “condenced cream of broccoli soup”and i wondered if you think adding onions would be tastey in the chicken divan or not? And if you think that adding the onions in while i sautee the cubed chicken would be the best time to do That? Maybe this question belongs on the page with the chicken divan? Maybe I’ll post it there too? Thanks marjorie!!! Rose
Marjorie@APinchOfHealthy says
I am far from a canning expert, so I am not sure about officially canning it. I usually make mine on the spot, with whatever recipe I am using it in. Yes, you could customize it. I do not usually add chicken bits, but use it as is for cream of chicken. For celery I just sauté some up as a first step, and then do all the other steps (adding the butter, flour, etc.) with the celery still in the pan. Same for mushroom, and in fact I did that last night. Great questions Nancy! I think I will update the post with these adaptations.
labbie1 says
Thanks so much for this recipe! I was looking for a Cream of Chicken soup that my hubbs can have that doesn’t have soy or hfcs. I tried this and we actually liked the recipe I was making with the cream of chicken soup better! Awesome! 🙂
Ann says
Thank you for this recipe, I was looking for a gluten free recipe for cream of chicken soup!
Sarah says
It calls for flour. Is there a flour substitute you can use for GF version?
Tatianna Holdiman says
Corn starch makes a great substitute for flour. I have made this recipe with gluten free flour and corn starch and I prefer the corn starch (and it’s much cheaper than gf flour)
Sharon says
This is amazing! I have several recipes that call for Cream of Chicken soup and I’ve always wanted to use something homemade in its place. It is so simple to make – it’s going in my chicken enchiladas tonight!
Marjorie@APinchOfHealthy says
Hi Sharon! I hope you love it as much as we have. 👍🏻
Megan Sucher says
This was so yummy! I Double the recipe, though. I think it makes slightly less than a “can.”
Marjorie@APinchOfHealthy says
HI Meg! Great question. It might work out okay, but I probably would not recommend it. It tends to separate a little when frozen.
Chris says
Have you made this into cheddar cheese soup concentrate? I’ve tried some recipes that call for a can of cheddar cheese soup, and I’d much rather go homemade. What about using all milk (instead of the milk/broth combo) and adding a cup of so of shredded cheddar? Maybe a dash of mustard powder and cayenne? Would love to hear your thoughts.
Marjorie@APinchOfHealthy says
I’ve never done that exactly as you describe, but what you described sounds like it would work. I have done something similar with making creamy garlic parmesan sauce for pasta. So it sounds like a good plan. Good luck!
Pat says
You might try making it up without the milk and cheese and freezing it. Then you could add those when you heat it up, along with whatever thickener you prefer. it only saves a few steps, but it should be a little faster and it helps you make certain that you are not out of the critical ingredients when you need them.
Vicki says
I am going to try this for sure. My son loves to eat cream of chicken soup as soup! He eats at least 2 cans a day. How long will it store or just one serving at a time? Thanks a bunch!
Marjorie@APinchOfHealthy says
It should last about a week in the fridge. This makes the condensed version, so if he wants to eat it as soup…you could try thinning it out with some more chicken broth. And maybe add some chicken chunks to it (like diced up rotisserie chicken). I hope he enjoys it! 🙂