Homemade Condensed Cream of Chicken Soup
Newly updated! No can needed. Make your own Homemade Condensed Cream of Chicken Soup from scratch in under 15 minutes!
Use it in our Crock Pot Creamy Chicken!
Happy November, friends! 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 of 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 under 15 minutes! Game. Changgeerrrr.
Ingredients Needed
- Flour – All-purpose flour is the best for this.
- Chicken Stock – Have you made your own, yet?
- Milk – 2% is what we use, but you could also use whole. 1% is a little thin for this, but it would also work.
- Seasonings – Flavored with poultry seasoning, celery salt, garlic and onion powder, dried parsley, and of course salt and pepper.
- Better Than Bouillon – This gives this cream of chicken soup copycat that extra kick of chicken flavor! You can also use a bouillon cube, but our preferred is the Better than Bouillon chicken base.
Step-by-Step Instructions
Any excuse to get rid of another can from our pantry is one we’re always up for and our Homemade Condensed Cream of Chicken Soup recipe makes it so easy!
Step 1: Whisk the flour and seasonings together.
Step 2: Slowly add that mixture to 1 cup of the milk, whisking vigorously while you add to prevent any lumps!
Step 3: Heat the chicken stock and 1/2 cup of milk and bring to a boil before turning it down to add the whisked seasoned flour and milk to simmer and thicken.
That’s it. That’s all it takes to make Homemade Condensed Cream of Chicken Soup from scratch! Add that thick and creamy condensed soup to a jar to use in place of your favorite recipes that call for the canned store-bought soup!
Now our Homemade Condensed Soup list is complete!
Even better, this made our Crock Pot Chicken and Stuffing From Scratch, truly from scratch and our Crock Pot Creamy Chicken even tastier!
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!
Homemade Condensed Cream of Chicken Soup
Equipment
- small pot
Ingredients
- 2 cups chicken stock
- 1 1/2 cups 2% milk
- 1/2 cup all purpose flour
- 1 teaspoon kosher salt
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon poultry seasoning
- 1 teaspoon dried parsley
- 1/2 teaspoon celery salt
- 1 teaspoon Better than bouillon or one bouillon cube
Instructions
- Prep Flour: Add flour to a small bowl and add all of the dried seasonings. Mix well. In a medium sized bowl or 4 cup Pyrex add 1 cup of the milk and then add flour mixture a little bit at a time, whisking vigorously after each addition to ensure that the flour is mixed well in the milk to prevent lumps.
- Heat Milk and Stock: Meanwhile, add chicken stock and 1/2 cup of milk to a small pot and heat over medium high, bringing it to a gentle boil, but whisking often to prevent the milk from burning. Turn heat down to low.
- Thicken: Add the milk and flour mixture to the pot and stir constantly as it all thickens. About 5 minutes.
- Store: Store in jars in the fridge until you're ready to use!
Since I discontinued buying condensed soups 7 yrs ago every time I need one I just search for a recipe and make it. While all have gotten the job done, none have been that noteworthy….that is until now…this one is going in the cookbook! Thank you!
Good for you for ditching the store bought and oh my gosh thank you SO much for the amazing review! I’m so happy to hear you enjoy it – thank YOU!
Easy to make & good flavor. Love it
I’m happy to hear you like it, Nancy! Thanks for sharing!
Still not clear. This recipe is a condensed soup. Using an empty 10 oz. soup can, this recipe measured out to equal 2 1/2 cans. When serving this soup, do I add 10 oz. of water to 10 oz. of the condensed soup?