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!
Super great idea and so much easier than I’d have thought! Thanks for sharing!
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!!
Can I can this?
Hi Lynette! Yes, you can although you will need to use a pressure canner. Because this is a very low acid soup, a water bath would not be safe.
Hi,
Is that 1/2 cup milk to a cup of
condensed soup or the other way around?
Thank you!
Hu Lu! Do you mean in the recipe instructions? It’s add 1/2 of cup of milk at first.
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!
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.
If you’re ok with nuts, I’ve used almond milk and find that it’s a decent substitute.
You were so right about the broth it is so excellent and comforting. I would so make this soup again!
What a great idea to make these from scratch I use alot of soups to make roasts and casseroles this is awesome!
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! 😉
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!
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!
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!