This Homemade Cream of Chicken Soup is an easy substitute for the popular condensed soup that is essential in many casseroles and soups. This recipe is made with simple ingredients, creamy and flavorful, and cooks up quick.
This post is updated with fresh pictures and more recipe detailed information – February 2023
How many of your favorite recipes do you create using a can or two of cream of chicken soup, the condensed kind? This Homemade Condensed Cream of Chicken Soup recipe will replace those cans in the pantry! I’m not saying that you won’t ever use the canned variety again, I still do from time to time; but making the condensed soup from scratch is not only easy but healthier.
Chicken recipes using the cream of chicken soup are probably the most popular uses for condensed soup. I am sure close behind is the loved by many and hated by some, green bean casserole which uses cream of mushroom soup. My recipe for condensed cream of chicken soup can be made using chicken, turkey, mushrooms, celery, and even onions.
Table of Contents
- Homemade Condensed Cream of Chicken Soup
- Using as a Substitute for Condensed Soup
- My cream of chicken soup is lumpy. What did I do wrong?
- My recipe calls for condensed cream of mushroom soup. Can I use this recipe in place of that?
- How long can I keep homemade condensed cream of chicken soup?
- Recipe Variations:
- Ingredients
- How to make homemade condensed cream of chicken soup
- Tips, Tricks, and FAQs
- What to do with condensed cream of chicken soup?
- Printable Homemade Condensed Cream of Chicken Soup Recipe
Homemade Condensed Cream of Chicken Soup
Pantry staples are the basis for this homemade recipe for cream of chicken soup. Ingredients you most likely always have on hand. I prefer to use unsalted chicken stock so I can control the amount of salt in recipes. It’s easier to add salt than try to make something less salty.
There is such a small amount of chicken in this recipe that it will be easy to save leftover chicken to keep in the freezer. I like to save the chicken bits in one-quarter amounts in small freezer bags. This way, you just grab a bag when you are ready to make this homemade cream of chicken soup recipe.
Some recipes for condensed soup call for butter, this is not one of those recipes.
It takes less than 15 minutes to make my homemade condensed cream of chicken soup substitute.
This is a great recipe to save and use during the holidays when casseroles are typically made for potlucks, dinners, and more.
Using as a Substitute for Condensed Soup
You can use homemade condensed soup just as you would a can of the store-bought variety. This recipe will make about 2 1/2 cups of condensed soup which equals two cans of the condensed soup that you would buy at the store. Each 10 1/2 ounce can is about 1 1/4 cups total.
This isn’t a soup you would eat directly out of the saucepan once it’s done but rather as a base for soups, casseroles, and other recipes like a tator tot hot dish. You’ll be looking for new recipes to use this soup in.
My cream of chicken soup is lumpy. What did I do wrong?
Because this is a quick recipe, the soup can get lumpy on you fast. For best results, keep the heat on medium-high and whisk constantly to keep the soup smooth as it thickens.
My recipe calls for condensed cream of mushroom soup. Can I use this recipe in place of that?
Yes, you can. If your recipe uses cream of mushroom soup, simply omit the chicken in this recipe and add one can (4 ounces) of chopped mushrooms.
How long can I keep homemade condensed cream of chicken soup?
You can make this homemade condensed soup up to a week in advance of when you are going to use it. If you make the day you are using it, any leftovers can be stored in the refrigerator for up to a week. Be sure to store it in an airtight container. I like to use mason jars for this.
Because of its creamy consistency, I don’t recommend freezing condensed soup.
The comforting and creamy flavor of this homemade cream soup will give your recipes an even more delicious home-cooked flavor that processed canned varieties cannot.
Recipe Variations:
- Cream of Mushroom: Stir in one (4-ounce) can of mushrooms in place of the chicken. If desired replace the chicken stock with vegetable stock.
- Cream of Celery: Stir in ½ cup sautéed, chopped celery in place of the chicken. If desired replace the chicken stock with vegetable stock.
- Cream of Broccoli: Stir in ½ cup of diced steamed broccoli. If desired replace the chicken stock with vegetable broth or stock.
- Want Dairy-Free: Use your favorite plant-based milk. The flavor will be a little different depending on what milk you use.
Ingredients
- 1 ½ cups chicken stock, unsalted
- ¾ cup milk (I used 1%)
- ½ cup all-purpose flour
- ½ tsp. salt
- ¼ tsp. garlic powder
- ½ tsp. pepper
- ¼ tsp. dry minced onion (or you can use onion powder)
- ¼ tsp. dried thyme
- ¼ cup finely diced cooked chicken
How to make homemade condensed cream of chicken soup
Step 1
In a large saucepan, add chicken stock – bring to a boil over medium-high heat.
Step 2
In a small bowl, whisk together milk and flour until smooth. No lumps!
Step 3
Slowly pour the flour mixture into the boiling chicken stock, whisking to combine.
Step 4
Add in the salt, pepper, garlic powder, dry minced onion, and thyme. Whisk until combined.
Step 5
Reduce to medium heat bringing the mixture back to a boil, whisking constantly so that the bottom of the pan does not burn and the sauce remains smooth with no lumps. Boil slowly for about 3 minutes or until thickened. At this point, you can stir in the chicken. Remove the pan from the heat. The soup will be VERY thick. This is what you want.
Step 6
If you’re not using the condensed soup in a recipe immediately, transfer it to airtight containers or a mason jar, allow it to cool, and then store it in the refrigerator for up to 1 week. It does not freeze well.
This recipe will make about 2 1/2 cups of condensed soup which equals two cans of store-bought.
Keep in mind, that this recipe is NOT meant to be consumed as it is. It is a concentrated soup, which means that you need to dilute it to be eaten as a soup, or mixed into a recipe that calls for condensed soup.
Simple recipes with easy steps are the best recipes. This homemade cream of chicken soup is just that.
Tips, Tricks, and FAQs
- This easy recipe will make about 2 ½ cups of condensed soup which equals 2 cans of the condensed soup that you would buy at the store.
- Use 1¼ cup of DIY cream soup in place of one 10.5-ounce can of cream of chicken soup.
- Variations of the recipe can include substituting chicken for mushrooms or celery.
- Control the salt by using unsalted chicken broth or stock.
- You can use low sodium chicken broth if desired.
- Whole milk or low fat milk both work well.
- This is a concentrated soup, which means that you need to dilute it to be eaten as a soup, or mixed into a recipe that calls for condensed soup.
What to do with condensed cream of chicken soup?
Use the soup in these recipes:
- Easy Chicken and Stuffing Bake
- Slow Cooker Chicken and Gravy
- Chicken Cordon Bleu Casserole
- Slow Cooker Chicken and Wild Rice
Printable Homemade Condensed Cream of Chicken Soup Recipe
Homemade Condensed Cream of Chicken Soup
Ingredients
- 1 ½ cups chicken stock unsalted
- ¾ cup milk (I used 1% but any milk works)
- ½ cup all-purpose flour
- ½ tsp. salt
- ¼ tsp. garlic powder
- ½ tsp. pepper
- ¼ tsp. dry minced onion (or you can use onion powder)
- ¼ tsp. dried thyme
- ¼ cup finely diced cooked chicken optional
Instructions
- In a large pot, add chicken stock – bring to a boil over med-high heat.
- Whisk together milk and flour until smooth.
- Pour the milk mixture slowly into the boiling chicken stock, whisking to combine.
- Whisk in salt, pepper, garlic powder, dry minced onion,and thyme.
- Reduce heat to medium bringing the mixture back to a boil, stirring constantly so that the bottom of the pan does not burn.
- Let boil slowly for about 3 minutes or until thickened. At this point you can stir in the chicken. Remove pan from the heat. It will be VERY thick.
- If you’re not using the condensed soup in a recipe immediately, transfer it to airtight containers and store in the refrigerator for up to 1 week. It does not freeze well.
- Keep in mind, that this recipe is NOT meant to be consumed as it is. It is a concentrated soup, which means that you need to dilute it to be eaten as a soup, or mixed into a recipe that calls for condensed soup.
Notes
-
- This recipe will make about 2 ½ cups of condensed soup which equals 2 cans of the condensed soup that you would buy at the store.
-
- Use 1¼ cups of DIY cream of chicken soup in place of one 10.5-ounce can.
-
- Variations of the recipe can include substituting chicken for mushrooms or celery.
-
- Control the salt by using unsalted chicken broth or stock.
Recipe adapted from Gimme some oven
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Hi!
Looks great! I really do not like to use canned soup and this looks so simple! With only two in my household I would need to store at least half.
How well does thus soup freeze?
Thanks!
I mention in the recipe card that it doesn’t freeze well. The ingredients will separate. If you only need half, you can cut the recipe in half. OR, you can make the full recipe and store the rest in the refrigerator for up to a one week.
Would canning this be ok or does it need to be refridgerated?
I have not canned this particular recipe.
how much water do u use to dilute it
If you’re using the condensed cream of chicken soup in a recipe, go by the instructions in the recipe. If you’re wanting to eat this as a cream of chicken soup, I wouldn’t dilute it with water, instead use milk and only enough to get it to the consistency you desired. I have not used this for a soup, just in many recipes.