No can needed. Make your own Homemade Condensed Cream of Chicken Soup from scratch in just 10 minutes! 
Happy November, friends! That means it’s the start of the holiday cooking / baking season! And what’s a staple in a lot of those comforting casserole classics? That’s right, that good ol’ Campbell’s can of condensed cream soup. Those cans used to be staples in my pantry growing up. But recently we realized just how easy it is to make them from scratch! Especially this Homemade Condensed Cream of Chicken Soup which can be whipped up in just 10 minutes! Game. Changgeerrrr.
Best part of this recipe is that it’s made up of ingredients you probably already have! Flour, chicken stock (also super easy to make yourself!), salt, pepper, milk, poultry seasoning, garlic powder, onion powder, and dried parsley.
Then it’s just a mix of all of the dry ingredients with milk while the broth with the rest of the milk heats on the stove. It’s so easy that even my two year could help mix together the ingredients. She’s becoming quite the little sous chef. 🙂
Combine it all on the stove and let it simmer for a bit to thicken and then you’re golden. That’s it. That’s all it takes to make Homemade Condensed Cream of Chicken Soup from scratch and free of the modified food starch and whey protein concentrate on the ingredient list of the cans.
Whip up a batch in advance for those holiday casseroles! Or freeze some to just have on hand whenever you need it.Now our Homemade Condensed Soup list is complete! I’ve got you covered for Cream of Mushroom, Cream of Celery, and now Homemade Condensed Cream of Chicken! And just wait ’til you see what I make with this! Stay tuned…
Have you made this or any of my other recipes? Be sure to tell me on Facebook, share a photo on Instagram, or leave a review on Pinterest. 🙂
Homemade Condensed Cream of Chicken Soup
Ingredients
- 3 cups chicken stock
- 1 3/4 cups 2% milk
- 3/4 cup all purpose flour
- 1 1/4 tsp kosher salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp fresh ground black pepper
- 1/4 tsp poultry seasoning
- 3/4 tsp dried parsley
Instructions
- Add 1/2 cup of milk with the chicken stock to a medium sauce pan and bring to a low boil.
- Meanwhile, mix the flour and the rest of the ingredients in a medium bowl. Add milk and whisk until smooth.
- Add milk mixture to the sauce pan and lower heat to a simmer, stirring constantly as the soup thickens. About 5 minutes. It will thicken as it cools.
- Store in an airtight container in fridge for up to a week or freeze for up to 6 months.
Wow, this looks so good. I really don’t like buying condensed soup in the can. So many preservatives added. This is the perfect solution for all the recipes that need condensed soup as the ingredient. Thanks so much….and this would taste so much better too.
Totally, Gloria! There are so many recipes I wanted to make that had it as an ingredient that now I can make guilt free!
Tracy — it has never occurred to me to make my own condensed soup, but your so right! It’s way easier than I would have thought and the ability to have this on hand makes so much sense. Checking out your homemade chicken broth next… I have a feeling I could use a leftover turkey carcass for it, if push comes to shove. LOL. Happy Thanksgiving.
Oooh homemade turkey stock for a condensed cream of turkey soup! I like the way you think, Lisa!
This is so friggin’ genius, Tracy! I’m all about homemade soups, but I never even thought to make condensed versions from scratch. And that’s the thing—they’re totally *needed* in some cases! (Like hello, delicious dreamy casseroles!) I can’t wait to give this a go. It looks so thick, tasty, and wholesome, too. Thanks for the recipe!
Thank you, Dana!!
I always up for making staples like these at home! Your ingredient list is so simple! All ingredients I have at home! This is such a helpful cooking hack!! Love it.
I love this! The ingredients are much more wholesome when homemade. I can’t believe it only takes 10 minutes – I never made my own because I was worried it’d take too long. I can’t wait to try this recipe.
It’s soo much faster than you’d think! That’s my favorite part of the recipe!
We are on a low-sodium diet in our house so condensed soup recipes don’t really make a lot of appearances at our house. I love you can make this from homemade stock, maybe I can make a turkey version with the stock I made from my holiday turkey carcass. 🙂 Looking forward to trying this out.
Oh definitely! Or even with low sodium chicken broth would work too!
Thanks for this cleaner version of a classic, it looks so easy and way healthier. I bet it has less calories too. Saving this, I’m going to need to reference this later. It’s definitely casserole season in my house. I want to try this with chicken and potatoes.
Cleaner for sure and less calories! It makes those delicious comfort casseroles feel even better!
I love how quick this recipe is to make. I don’t know if it’s because of the word “condensed”, but it always makes me think it is going to take FOREVER to make. I love that I don’t have to be intimidated to make my own, but can embrace the wholesome ingredients instead!
Right? It sounds like it should be harder, but it’s really not!
Who knew it was this simple to make your own? Not only simple, but healthier too. Thanks so much, you’ve inspired me to make my own.
It’s so much easier than you’d think! I hope you do!
So cool! I’ve never thought to make a homemade condensed cream of chicken soup… what a great idea! I love how simple this recipe is and the fact that I always have all of these ingredients on hand. Who knew?! Great recipes as always, Tracy…thanks for sharing! 🙂
Thank you, Traci! 😀
Once I stopped using the red label canned condensed soups I missed the convenience but not the artificial taste and the heavy dose of sodium. This recipe is wonderful. I imagine you could follow the same procedure for mushroom and celery soup. I’m pinning.
You can! I have recipes for both!
THANK YOU for posting condensed soup recipes from scratch! Honestly, as soon as a see a recipe that calls for a can of cream o’ whatever soup, I’m out. I just keep moving and make something else. It is so easy to make cream soups from scratch. I especially love that this recipe can be frozen for a later date.
Right?! It seems like all of the best recipes call for it. Now no need to miss out!
Thank you SO MUCH for posting this recipe! There are so many different casseroles and recipes this time of year that call for canned condensed soup, and I just won’t even consider making them because of all of the sodium and whatnot. I had no idea how easy it is to make it from scratch. This will definitely be a staple this winter.
I am the SAME way, but now no need to just pass those recipes by!
I am LOVING how easy this is!! Those canned soups were part of my childhood as well but I cant bring myself to use them now I know how to read ingredients! Never thought to make my own though. This is being added to my list of changes for the new year. P.s. don’t you love when they littles get old enough to help out in the kitchen rather than make everything so much harder (my youngest is 18 months at the moment and is a total terror when I try to do anything in the kitchen)!
Yes! 18 months is such a fun time but yes still more of a mess maker than anything else still. But hey, a bowl of flour on a hardwood or non-carpeted floor – sometimes cleaning up the mess it worth it! 😉
What a great idea to make these from scratch I use alot of soups to make roasts and casseroles this is awesome!
You were so right about the broth it is so excellent and comforting. I would so make this soup again!
Hello can I use coconut or rice milk instead of whole milk. Thank you
Hi Gisele, I haven’t tried this with either but I’d guess definitely not with coconut. Maybe with rice milk, but either way it’s going to change the taste and texture quite a bit. With rice milk it wont be nearly as creamy.
I used to use Campbell’s cream of chicken and cream of mushroom soups in several recipes that my husband loves. However, I’ve become lactose intolerant, and can’t eat any milk products. My recipes call for undiluted soups, so I need to know if this recipe needs to be adapted to have the same taste and thickness of the original soup (without the can of milk). Thank you very much for your recipe!
Thanks so much for this recipe! I plan to use it in a recipe in place of the can of Campbell’s that it calls for. Can you please answer two questions for me?
1. How much of this recipe is equivalent to one can of soup?
2. What do I do to this mixture to make soup? Add water? Milk? How much?
Thanks again!!
Carolyn
Hi Carolyn! So sorry for the delay! I usually add milk to it to make it creamier and start with 1/2 cup to every cup and then taste to see if you want to add more. For anything that calls for 1 can I use about a cup and a half. Enjoy!!