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.
-
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.
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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!
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.