No can needed. Make your own Homemade Condensed Cream of Chicken Soup from scratch in just 10 minutes!
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 just 10 minutes! Game. Changgeerrrr.
Did you all hear that? Let me say it again for the people in the back. 10. Stinkin'. MINUTES. Ok, that's only like 9.5 minutes longer than opening a can. Can you spare 9.5 extra minutes to have a from scratch cream of chicken soup? I bet you can!
Ingredients Needed
Even better? It's made up of ingredients you probably already have!
- 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.
- Poultry Seasoning - This is where the chicken flavor comes from, without the chicken.
- Herbs - Onion powder, dried parsley, garlic powder. You could also use fresh parsley (see recipe notes), but powdered onion and garlic is really best for this recipe.
- Salt and Pepper
Step-by-Step Instructions
Have I mentioned how easy this is? It's My-Toddler-Could-Help-Me-Make-It, kind of easy!
Step 1: Heat chicken stock and some milk on the stove.
Step 2: Mix all of the dry ingredients with rest of the milk.
Step 3: Add the milk and dry ingredients to the stock and milk on the stove and let simmer.
Tip: Be sure to whisk the flour and milk well to prevent lumps.
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!
Now our Homemade Condensed Soup list is complete!
Even better, this made our Crock Pot Chicken and Stuffing From Scratch, truly from scratch!
Honestly, it does not get any easier than this. Simple ingredients. Easy steps. 10 Minutes. You're welcome.
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 the milk first 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 the rest of the 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.
This was so easy to make, Tracy. The recipe I was making for dinner calls for condensed soup; however, I don't like the amount of sodium in canned products and our daughter is gluten sensitive. I used corn starch instead of the flour. I really like that I now have enough for future meals. Thank you for this simple, tasty recipe.
How much cornstarch
This was amazing, but I have a question on freezing. When I thawed a batch I made last year it was kind of curdled looking. Is that because it was over 6 months? I used almond milk, but don’t think that would matter.
Hi Jen! So glad you enjoyed it! Yes, freezing does run a risk of changing the texture of the soup, especially over 6 months. Regular milk and almond milk have the tendency to separate. Sorry this happened - it just means it's really best eaten fresh!
Thanks for replying! It was so good and easy to make, it’s just people need to find more ways to eat the fresh batch. 🙂
I make a chicken dumpling dish where I use a family size condensed cream of chicken soup (adding the can of water as directions say) to my recipe, so when I make this homage version, do I add the water same as I would normally do with the can version?
Hi Judy!
This recipe isn’t exactly a 1:1 swap of the can- especially dependent upon how much you let it thicken. When I replace it for a can and water recipe, I usually just add 1 1/2 of the soup it calls for and omit the water. Unless it’s using water to help cook noodles- but that’s probably not the case for your dumplings. Yum!!
Thanks so much for getting back to me!
Of course!! Thank you for reaching out! 🙂
hi, i love the recipe. im planning on making it for lunch tomorrow. do i add an equal quanty of water to have it as soup.
thanks
paulene
Love to hear it, Paulene!! Thanks so much for sharing and taking the time to leave a review!
Tasty. First time making it, my chicken pot pie is still in oven but it look good tasted good can't wait. Thank you
hi, sorry, confused about the milk... ? WHICH IS IT pls
2% is what we prefer to use.
I used this recipe to make vegan chicken condensed soup by swapping the milk for cashew milk, the broth for Kroger brand vegetable broth, and added a heaping teaspoon of Trader Joe's chickenless seasoning! It is perfect.
Brittany that's so awesome to hear!! Thanks so much for sharing!!!