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DIY Cream of Chicken Soup (Condensed)


  • 1 1/2 cups chicken stock unsalted
  • 3/4 cup milk
  • 1/2 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/2 tsp. pepper
  • 1/4 tsp. dry minced onion (or you can use onion powder)
  • 1/4 tsp. dried thyme
  • 1/4 cup finely diced cooked chicken optional


  • This recipe will make about 2.5 cups of condensed soup which equals 2 cans of the condensed soup that you would buy at the store.
  • 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 (if you are using any). 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.