Condensed Cream of Chicken Soup

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This homemade condensed Cream of Chicken Soup is easy to make in just minutes with a few spices and pantry ingredients. Eaten all by itself or in your favorite casserole, it’s a much-needed improvement on canned soup.

Condensed cream of chicken soup on a wooden spoon resting on a silver pot.

Technically, this recipe is considered a substitute for the canned condensed cream of chicken soup, which you can add to casseroles, gravies, and noodle recipes. But in my opinion, it’s delicious on its own, eaten by the bowlful on a gloomy day.

Recipes using condensed soup first appeared in the 1950s, in an effort to promote buying more…canned soup. Instead of a store-bought version, making it from scratch makes those vintage recipes we all love taste so much better.

Recipe ingredients:

Condensed cream of chicken soup ingredients in various bowls.

Ingredient notes:

  • Chicken broth: Homemade chicken broth or your favorite store-bought brand.
  • Poultry seasoning: Make it yourself with sage, thyme, rosemary, marjoram, and a little bit of nutmeg or substitute store-bought.

Step-by-step instructions:

  1. In a saucepan and add the chicken broth and all the spices (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.
    Condensed cream of chicken soup ingredients cooking in a silver pot.
  2. 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 and keep whisking until the mixture thickens and begins to bubble. Season to taste with salt and pepper.
    Condensed cream of chicken soup in a silver pot.

Recipe tips and variations:

  • To use in a recipe: Use the full in your recipes exactly as you would use canned condensed soup.
  • To eat as a soup: Add 1 cup chicken broth or water and heat until piping hot. You’ll have 2 (1-cup) servings.
  • Freezing: Let the soup cool completely, then portion it out into freezer-safe containers. Leave about an inch at the top for expansion. When you thaw it out, give it a good whisk to blend everything up again.
  • Canning: Unfortunately, this recipe isn’t a good candidate for home canning. But it freezes well, which is the next best thing.

More comfort food recipes to make:

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Condensed cream of chicken soup on a wooden spoon resting on a silver pot.

Condensed Cream of Chicken Soup

This homemade condensed Cream of Chicken Soup is easy to make in just minutes with a few spices and pantry ingredients. Eaten all by itself or in your favorite casserole, it's a much-needed improvement on canned soup.
Cook Time 5 minutes
Total Time 5 minutes
Servings 2 servings
Course Pantry, Soup
Cuisine American
Calories 102
5 from 9 votes

Ingredients 

Instructions 

  • In a 1 1/2-quart saucepan combine broth, onion powder, garlic powder, poultry seasoning, parsley, paprika, ½ teaspoon salt, and ⅛ 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.

Notes

  1. Chicken broth: Homemade chicken broth or your favorite store-bought brand.
  2. Poultry seasoning: Make it yourself with sage, thyme, rosemary, marjoram, and a little bit of nutmeg or substitute store-bought.
  3. To use in a recipe: Use the full in your recipes exactly as you would use canned condensed soup.
  4. To eat as a soup: Add 1 cup chicken broth or water and heat until piping hot. You'll have 2 (1-cup) servings.
  5. Freezing: Let the soup cool completely, then portion it out into freezer-safe containers. Leave about an inch at the top for expansion. When you thaw it out, give it a good whisk to blend everything up again.
  6. Canning: Unfortunately, this recipe isn't a good candidate for home canning. But it freezes well, which is the next best thing.

Nutrition

Serving: 0.5cupCalories: 102kcalCarbohydrates: 16gProtein: 4gFat: 2gSaturated Fat: 1gCholesterol: 6mgSodium: 352mgPotassium: 151mgFiber: 1gSugar: 3gVitamin A: 99IUVitamin C: 7mgCalcium: 80mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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Comments

  1. HI MEGGAN I JUST CAME ACROSS YOUR RECIPE AND I WANT TO TRY IT OUT FOR MY GRANDKIDS BUT WOULD LIKE TO ADD CHOPPED CHICKEN BREAST OR THIGHS CAN YOU PLEASE TELL ME WHEN SHOULD I DO – THANKYOU

    1. Hi CJ, thank you so much for the question! I would add chopped cook chicken at the end to warm it up along with the extra broth to warm it up. I hope your grandkids love it! – Meggan

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