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!
Kirsten says
It was delicious fresh but was wondering can you pressure can this??
Marjorie @APinchOfHealthy says
Hi Kirsten! Canning is definitely not my specialty, so I couldn’t say for sure. I would love to hear how it works out if you end up trying it though.
Greta says
Wow! This is delicious. Made it with oatmilk, hot water and 1/2 tsp of Better than Bouillon chicken. So much better than the canned soup.
Marjorie @APinchOfHealthy says
Yay Greta! Glad to hear you enjoyed it.
Pam says
Love this recipe! I found this recipe a while ago and use it often. I’m making it right now! I have to eat gluten free so I use GF flour. No one ever knows. Thanks for this!!
Marjorie @APinchOfHealthy says
Yay Pam! I am so happy that you have enjoyed it.❤️
Lupe says
Thank you so much! Easier and healthier option! I appreciate it!
Marjorie @APinchOfHealthy says
Yay! Glad you are enjoying it.❤️
Dani says
Can’t wait to try! Does it freeze well or no?
Marjorie @APinchOfHealthy says
I don’t freeze it myself, and I would probably just recommend making it fresh. Or a few days ahead and keeping in the fridge.
Steve in Warren, MI says
Great to have this, tastes better than the canned crap. Thanks much, you saved me a trip out for 1 can of soup for my tuna casserole.
Marjorie @APinchOfHealthy says
I am so glad to hear that Steve!
Sharin says
Ohhh my garsh!!! I am so thankful to find your recipe site especially this homemade cream of chicken soup. Now I can make my own with little or no salt. Thank you Thank you Thank you.
I am hooked on your site forever n ever!!!
I can hardly wait to try it for some recipes that call for canned cream soups that are in overload with sodium!
I am beyond THRILLED! 💕💕
Sharon
Marjorie @APinchOfHealthy says
Yay! I am glad you are enjoying it❤️
Julie says
Sooo happy I came across this recipe. I’ve been trying to avoid the processed cans of “soup” in the markets and was in a pinch today bc I needed cream of chicken pronto. After making following this recipe , if time permits, I’ll never go back to canned. I know what ingredients go into my soup! Thank you❤️
Marjorie @APinchOfHealthy says
Yay Julie!💖🙌🏻
Libby Green says
Thank you for the recipe. My husband was diagnosed with alpha gal and I have to redo recipes that we enjoy because he is dairy sensitive in addition to mammal sensitive. All the cans of cream soup have milk in them. There are a lot of substitutes for dairy free milk, butter, and cheese. I will enjoy using this recipe, a BIG THAnK You!
Crystal West says
Hello! My husband was recently diagnosed with Celiac so I’m thinking of trying to make this with gluten free flour, but I was curious how far in advance I can make it? I prep dinner at the beginning of each week so I want to know if it is okay to make this 5-7 days early and store it in the fridge. Have you had any success with this?
Marjorie @APinchOfHealthy says
I have done this with the original recipe, and it worked fine. I don’t anticipate using cornstarch to change that, although I have not tested it myself.
Michelle says
I tried this recipe with Bob Mills gluten free 1 to 1 baking flour and it came out great. As for how long you can prep ahead I’m not sure. But I don’t see why you couldn’t keep in for that time, giving it a quick stir before reheating
Marjorie @APinchOfHealthy says
Hi Michelle! I am glad to know it works with that GF flour.❤️ Thanks for letting me know.👍🏻