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!
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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
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In a small sauce pan, melt butter over medium low heat.
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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.
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Stir in garlic salt.
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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!
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! 🙂