Homemade Condensed Cream of Chicken Soup Recipe

Instead of opening up a can of condensed soup, make this easy Homemade Cream of Chicken Soup with simple ingredients you probably already have on hand.

Remember when condensed Cream of Chicken Soup was a good idea?

I think it started in the 50’s when convenience foods were all the rage. And even in my childhood, cream of soup was commonplace and even tasty. I loved the stuff.

And while it’s frowned upon to resort to “processed food” and “canned soups” these days, that’s not why I avoid them.

I avoid them because they don’t taste good.

Instead of opening up a can of condensed soup, make this easy Homemade Cream of Chicken Soup with simple ingredients you probably already have on hand.

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And before you roll your eyes and think to yourself that “you don’t have time” or “you don’t have the stuff,” let me just say it’s pretty easy.

We’re talking minutes. Common ingredients. Not even cream!

Ready to give it a shot?

This is so simple, you are going to laugh.

First, you simmer some chicken broth with spices. While that is rising to simmering temperature, whisk some flour into milk.

Once the simmering has commenced, add the milk + flour. Simmer for another minute or so until thickened.

Wow, that’s it?

Instead of opening up a can of condensed soup, make this easy Homemade Cream of Chicken Soup with simple ingredients you probably already have on hand.

Yes, that’s it.

No excuse never to use Cream of Chicken Soup from a can again.

Time to put your Cream of Delicious Soup to work. Anyone in the mood for Cheesy Potato Casserole?

Instead of opening up a can of condensed soup, make this easy Homemade Cream of Chicken Soup with simple ingredients you probably already have on hand.

5 from 1 vote

Homemade Condensed Cream of Chicken Soup Recipe

Instead of opening up a can of condensed soup, make this easy Homemade Cream of Chicken Soup with simple ingredients you probably already have on hand.
Course Pantry, Soup
Cuisine American
Keyword chicken, soup
Cook Time 5 minutes
Total Time 5 minutes
Servings 2 servings
Calories 109kcal
  • 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.

Recipe Notes

  1. To make soup, add 1 cup water to this full recipe. Makes 2 servings, 1 cup each.
  2. Adapted from Mel's Kitchen Cafe.

Nutrition

Calories: 109kcal

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  1. Michelle

    Hi Meggan, This looks like a wonderful substitute for the cans. It makes it much easier for me to cook for a lactose intolerant person when I can sub lactose free milk and make the cream soup myself. I’ve been missing my yummy creamy crockpot recipes. I was just wondering if I wanted to make this in advance how long do you think it would keep in the fridge before going bad.

    1. meggan

      Hi Michelle, thanks for your kind words! You can definitely make this in advance. It should keep for up to 4 days in the refrigerator before going bad (and indefinitely in the freezer, if that’s a better option). Thank you! I hope you have a great day. -Meggan

  2. Mary H Kurtenbach

    How much of this do you use to replace a can cream soup? I believe the cans are 10 1/2 ounces, do you use that amount or 1 cup?

    1. meggan

      Hi Mary, I just use one cup. In theory the recipe should make 3 (1-cup) servings. You’re right, a can is 10 1/2 ounces, so you could do that. Depending on what you’re using it in, you could also add an extra ounce or two of milk, or cream, or whatever your liquid is. I will work on altering this recipe so it makes at least 10 ounces, or 11 ounces, so it truly replaces a can of the stuff (that obviously makes the most sense). Thank you! -Meggan

  3. Mary

    can i use home made condensed
    cream of chicken soup for broccoli rice and cheese recipe.

  4. Sheryl

    Thankful to have found this recipe. Can’t wait to try it. I’m a casserole lover on a medical ordered total salt-restricted diet. I have been looking for a no-salt condensed soup everywhere and found it just doesn’t exist. Now I can re-create some of my favorite dishes with this homemade recipe. Thank you so much!!!

  5. Tammy

    May i substitute almond milk for cow milk?

    1. meggan

      Hi Tammy! Sure! I don’t know how it will affect things exactly because I haven’t tested it. But you are welcome to try it. Good luck!

  6. Jane

    Thanks for the simple receipe. It was easy to create it gluten-free free by just using gluten-free flour and making sure broth is gluten-free. Thanks! Look forward to using this in many recipes.5 stars

    1. meggan

      Thank you Jane, that is so wonderful to hear!

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