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!
This recipe sounds amazing & I’m assuming from some of the comments that the can to recipe soup are a 1:1 ratio. Does that mean 1 can to 1 cup of homemade? I don’t use canned soups, especially condensed soup. Can’t wait to make this but wanted to get the ratio straight first. Thank you
I made this recipe a number of times and it’s come out absolutely delicious every time I make it. The only thing I do differently is use a lot less flour. The amount of flour given really makes the soup into a paste.
It also doesn’t make very much. Just about four cups of soup that’s all. I would advise doubling the recipe.
I was looking for a recipe since I was out of the “canned stuff”. I am so glad I did. Game changer. No more can stuff for me. This was super easy and absolutely delicious. yummy 😋
So great to hear, Tonya! Thanks for sharing!
Have you ever canned your cream soups? I’m thinking of making a few batches to can and keep on my shelf…what do you think will happen? (I saw in the comments that freezing for more than 6 month is not preferred)
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
I googled the cornstarch switch for flour and its 1 Tbl cornstarch for every 2 Tbl flour. (Cornstarch thickens more than flour)
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!!!