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!
Share this recipe
Did you try this recipe? Give it a star rating. Pin it and share it if it looks good to you. And be sure and stay connected on social media!
Instagram | Pinterest | Facebook | YouTube | TikTok
Be sure and check out all my favorite kitchen tools in my Amazon store (affiliate).
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!
Laura says
So so good! And easy! I lick the pot clean when I’m done – it’s safe to say I NEVER do that with the canned stuff! And because it’s so tasty, it really makes a difference in the rest of the recipe.
Laura Turner says
So so good! And easy! I lick the pot clean when I’m done – it’s safe to say I NEVER do that with the canned stuff! And because it’s so tasty, it really makes a difference in the rest of the recipe.
Heather says
It was great! Would work for a chicken gravy, too! Thanks! Great to have all real ingredients!
Marjorie @APinchOfHealthy says
Good! I am so glad to hear that, Heather! Happy Thanksgiving🧡
Lauren says
When you go to do this- can you make it ahead and store in fridge?
Also when you go to use- do you need to mix with a cup of water like you would a normal can?
Marjorie @APinchOfHealthy says
Hi Lauren! Yes, you can keep this in the fridge until you use it in a recipe. As for adding liquid, I would use it exactly as you would a can of condensed cream soup. If you added water previously, then yes. If not, then no. Hope that helps!
Pam says
This recipe is so easy and tastes much better than canned. Haven’t bought a can of creamed soup since I found this!
Marjorie @APinchOfHealthy says
That is amazing to hear, Pam! Glad you are enjoying it🙌🏻
Ben says
Thanks, I’m a fan of making things from scratch to avoid nasty, low quality ingredients and always find recipes needing canned condensed soup, now I can make my own! It’s quite nice too, although I cheated and used real garlic haha. I’m going to make this again and again.
Marjorie @APinchOfHealthy says
I am so glad you are enjoying it, Ben!🙌🏻
Kathleen says
I have dietary issues and cannot eat anything with garlic. Is much of the flavor lost when that ingredient is eliminated? I can use garlic infused oil with no issues. Could I substitute a small amount of that for the garlic?
Marjorie @APinchOfHealthy says
Hi Kathleen! Are you able to eat onion, bu chance? Onion powder would make a great sub, if so. If not, Give it a try without. It’ll still work, just slightly less flavorful.
Pamela Nesmith says
Perfect. I used powdered milk and Parkay Spray butter instead for lower calories. It was so delicious I will never use canned again! Thank you!
Marjorie @APinchOfHealthy says
So glad you enjoyed it!
Kim Arndt says
I am (highly) allergic to garlic and onion and I have used this recipe leaving the garlic powder out. It was delicious! Obviously, if you can add onion or something else it would have more flavor but it’s great without it!!
Marjorie @APinchOfHealthy says
I am happy that you enjoyed it Kim!
Nancy says
So if I put this into a crock pot freezer meal, as long as it is stirred it will work?
Marjorie @APinchOfHealthy says
I am not completely sure, Nancy. It may work, or it may not. For best results I would probably recommend just making it fresh. Sometimes dairy (like milk, which is in this recipe) separates when frozen and never is really the same texture, never goes completely back together.
Kathryn Smith says
I was wondering if you have ever frozen it? I am having surgery and would love to have it handy in small amounts. If not how long will it last in the refrigerator?
Marjorie @APinchOfHealthy says
Hey Kathryn! I have frozen it (already mixed in to a casserole) before and the texture didn’t do that great. It kind of separated out a bit. I did have one commenter say that she freezes it all the time and just gives it a good stir once it thaws.
Sheri says
I just want to say thank you! It tasted great and I appreciated the small number of ingredients! Because of my salt restrictions I actually substituted the salt for minced onion flakes, and it still tasted absolutely amazing. So I’m very happy with this and it will be my “cream of anything“. 🙂 I plan to turn it into my cream of mushroom tonight. Thanks again!
Marjorie @APinchOfHealthy says
So glad you are enjoying it, Sheri! And that you made it your own by adapting. 🙌🏻 Thanks for taking the time to leave feedback!💖
yvonne manley says
how did you make your cr of mushroom soup?