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!
Cathy says
I’m wondering if you have used this in a crockpot recipe. I would like to make a pork chop recipe that calls for condensed soup.
Cathy says
Turned out great in the recipe I used it in. I’m wondering if you have used this in a crockpot recipe. I would like to make a pork chop recipe that calls for condensed soup.thanks.
Marjorie @APinchOfHealthy says
Hi Cathy! Glad you enjoyed it. Yes, it should work well in a crock pot recipe, or any recipe that calls for a can of condensed soup. Enjoy!
Taryn says
Gracias! Great recipe written as is.
Marjorie @APinchOfHealthy says
Glad to hear it, Taryn!🙌🏻
Any says
Perfect! I didn’t change a thing and it worked great.
Marjorie @APinchOfHealthy says
Yay!🙌🏻
Kiersten says
Can I can this for shelf life? And use when needed? Thanks!
Nicole Johnson says
Pressure canning should work to preserve this and make it shelf stable. I haven’t tested this, however, so proceed with caution and let us know how it goes if you try it!
Farrah says
Sorry I missed your “Recipe Note”
Farrah says
Does this recipe make equivalent to one can of condensed soup?
Rose says
I’m so glad I found your recipe! Any chance you can tell me what adjustments I would have to make for cream of mushroom, celery or onion?
I use them all and would prefer making them from scratch. Thank you in advance for your help.
Christina Hutchcraft🦋 says
I would finely chop some mushrooms, sauté in butter, and add some Lipton mushroom and onion seasoning mix. For the celery I’d very finely chop a few stalks celery, sauté in butter. Season with a little celery salt (might use unsalted butter since you’re using celery salt). Hope that helps 🙂
Christina Hutchcraft🦋 says
For the onion, I’d use Lipton onion seasoning mix, and afd sautéed a finely chopped onion
Julie says
When you say use as regular cream of chicken, does that mean you need to add another can of milk to serve?
Marjorie @APinchOfHealthy says
Hi Julie! Many recipes call for just the can of soup (nothing added). You could use it for however the recipe calls. If you want to make it into a bowl of soup, yes add more liquid to thin it out.
Jen says
I needed some for a recipe- made it with half and half and better than bouillon- Perfect and delicious!!!
Marjorie @APinchOfHealthy says
Yay Jen!