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.
Kelsey
Super great idea and so much easier than I’d have thought! Thanks for sharing!
Carolyn
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
Tracy
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!!
Lynette
Can I can this?
Tracy
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.
Lu
Hi,
Is that 1/2 cup milk to a cup of
condensed soup or the other way around?
Thank you!
Tracy
Hu Lu! Do you mean in the recipe instructions? It's add 1/2 of cup of milk at first.
Karen Zimmerman
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!
Gisèle
Hello can I use coconut or rice milk instead of whole milk. Thank you
Tracy
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.
Lynn
If you're ok with nuts, I've used almond milk and find that it's a decent substitute.
Arpita Patel
You were so right about the broth it is so excellent and comforting. I would so make this soup again!
Claudia Lamascolo
What a great idea to make these from scratch I use alot of soups to make roasts and casseroles this is awesome!
Donna
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)!
Tracy
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! 😉
Amanda
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.
Tracy
I am the SAME way, but now no need to just pass those recipes by!
Kirsten/ComfortablyDomestic
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.
Tracy
Right?! It seems like all of the best recipes call for it. Now no need to miss out!
Marisa Franca
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.
Tracy
You can! I have recipes for both!