Instead of opening up a can, make this easy Homemade Condensed Cream of Chicken Soup with simple ingredients you probably already have on hand.
Cheesy Potato Casserole gets its deliciousness from condensed cream of chicken soup. Or use up leftover Rotisserie Chicken by adding it to the recipe for an easy chicken soup. Serve with 3-Ingredient Homemade Biscuits and lots of honey butter for the best lunch ever. For more comfort food recipes, settle in and click on over.
Here’s a recipe for Cream of Chicken Soup that tastes incredible all by itself. It can also be used as a condensed cream of chicken soup substitute, in all your favorite casserole recipes. Even though cooks call it a condensed cream of chicken soup substitute, it’s actually a much-needed improvement on canned soup.
Recipes using condensed soup come from the 1950s, in an effort to promote buying more...canned soup. Instead of canned cream of chicken soup, making the replacement takes only minutes and tastes so much better. No fancy ingredients--not even cream! There's a mushroom version too.
Plus it's easy to make Cream of Chicken Soup low-sodium, dairy-free, or gluten-free. All the options are down below.
Making Cream of Chicken Soup to freeze for every merry month? Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
Cream of Chicken Soup ingredients:
The greatest thing about this soup is that there are no hard-to-pronounce ingredients in the recipe. No additives, no preservatives, and lots of room for customizing.
- Chicken broth. Homemade, or your favorite store-bought brand.
- Onion and Garlic powder.
- Poultry seasoning. Here’s a great homemade recipe, using dried herbs from the pantry: sage, rosemary, thyme, marjoram, and a little bit of nutmeg.
- Dried parsley.
- Paprika. Just a pinch!
- Milk. Or light coconut milk or nutmilk if you need a dairy-free condensed cream of chicken soup.
- Flour. Or cornstarch if you want gluten-free condensed cream of chicken soup. See below for specifics.
- Salt and pepper.
How to make homemade Cream of Chicken Soup:
- First, grab a saucepan and mix together the chicken broth and all the spices that you’re using. (It’s okay if you wait to season the soup with salt and pepper until later.) Bring the chicken broth to a gentle simmer on the stove using medium heat.
- Then whisk the flour and milk together in a small bowl. The mixture should be smooth. Pour this slurry into the saucepan of simmering chicken broth.
- Next, keep whisking until the mixture thickens and begins to bubble. That, dear friends, is all there is to it.
Want to eat this right now as an old fashioned cream of chicken soup? Add a little more chicken broth or water and heat until piping hot. Otherwise, use this in your recipes exactly as you would use canned condensed soup. Ten ounces (1 1/4 cups) of this recipe equals one can of soup. The condensed Cream of Chicken Soup is ready to add to sauces, casseroles, and more.
Here's how to make cream of chicken soup gluten-free:
- First, make sure the chicken broth you’re cooking with is gluten-free—gluten has a way of sneaking into things! Second, switch out the flour for cornstarch.
- Use a little less cornstarch than flour, though. 3 tablespoons of cornstarch per recipe (as opposed to 1/4 cup flour) should be fine.
- Another way to make cream soup gluten free is by using GF all-purpose flour, 1:1 for the flour in the recipe.
How to make low sodium cream of chicken soup:
Watching your sodium intake is easy when you rely on more homemade, less-processed food. Still, it pays to keep a watchful eye on labels, and follow this advice:
- First, make sure you cook with low-or no-sodium chicken broth.
- Then double check that the poultry seasoning is salt-free.
- Finally, go lightly on the added salt.
Can you freeze cream of chicken soup?
You sure can!
- First, let the soup cool completely.
- Next, pour the soup or the condensed soup into freezer-safe portioned containers, leaving about an inch at the top for expansion.
- Also, 1 1/4 cup (10-ounce) portions are especially handy, because they’re the same size as a standard can of condensed cream of chicken soup. Most recipes call for full cans of condensed soup. Finally, when you defrost the soup, give it a good whisk to get everything blended again.
Uses for condensed Cream of Chicken Soup:
- Casseroles. Certainly! Any recipe that calls for canned condensed soup. Stuffing, enchiladas, potato casseroles, or green bean recipes.
- Slow cooker creamy chicken soup. Such as this wonderful and creamy wild rice chicken soup.
- As a soup. Maybe make this chicken soup with vegetables, cooked potatoes, carrots, peas or noodles. Or rice!
- Gravy and Sauce. This makes a great base for thick sauces for chicken, pasta, or meatloaf.
Homemade Condensed Cream of Chicken Soup Recipe
- 3/4 cup low-sodium chicken broth
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon poultry seasoning
- 1 pinch dried parsley
- 1 pinch paprika
- Salt and freshly ground black pepper
- 1/2 cup milk
- 1/4 cup all-purpose flour
- In a 1 1/2-quart saucepan combine broth, onion powder, garlic powder, poultry seasoning, parsley, paprika, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Bring to a simmer.
- Meanwhile, whisk together milk and flour until smooth. Pour into saucepan, whisking continuously, until the mixture bubbles and thickens, about 1 minute.
- To make soup, add 1 cup water to this full recipe. Makes 2 servings, 1 cup each.
- Adapted from Mel's Kitchen Cafe.