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
- 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!
Cambrie says
How many cups does this make?
Marjorie @APinchOfHealthy says
Around a cup of condensed soup.
Ashley Ayers says
I use this recipe once a week and I figured it was time I comment. I’m to the point that I scan my search engine thinking “no… where is Pinch of Healthy…” Thank you for creating a recipe that is the perfect proportion and uses ingredients most of us have on hand. I appreciate you!
Marjorie @APinchOfHealthy says
That is so awesome to hear, Ashley! Thank you for taking the time to leave feedback.💖
Rebecca says
I found this recipe because my local stores are out of canned soup! Wow, what a find! I will never go back to canned cream of chicken soup! Thank you sooooo much!
Marjorie @APinchOfHealthy says
I am so glad, Rebecca!💖
K Ann Guinn says
Thank-you! So simple, quick and a good wholesome alternative to canned creamy soups. 🙂
Kelly says
I can’t wait to make this, thank you! Do you have a recipe for Cream of Mushroom, by chance?
Nicole Johnson says
There is a cream of mushroom soup recipe in this post that might work! https://www.apinchofhealthy.com/mushroom-chicken/
susan parisey says
Went to make dinner and found that I didn’t have cream of chicken soup. Going to the store not an option. Found this recipe which was exactly what I needed. Super easy to make. I made it while I was baking my chicken. When the chicken was done I dumped the cooked bits and juice right into the pot to add a little depth. Came out great! Really saved dinner time. Had never thought to make something like this from scratch.
Marjorie @APinchOfHealthy says
Yay! I am so glad it was helpful.
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)!