Homemade Condensed Cream of Chicken Soup Recipe

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.

Condensed cream of chicken soup on a wooden spoon resting on a silver pot.
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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.
    Condensed cream of chicken soup ingredients in various bowls.

How to make homemade Cream of Chicken Soup:

  1. 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.
    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.
    Condensed cream of chicken soup in a silver pot.
  3. Next, keep whisking until the mixture thickens and begins to bubble. That, dear friends, is all there is to it.
    Condensed cream of chicken soup in a silver pot with a wooden spoon.

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.

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.

Can you freeze cream of chicken soup?

You sure can!

  1. First, let the soup cool completely.
  2. Next, pour the soup or the condensed soup into freezer-safe portioned containers, leaving about an inch at the top for expansion.
  3. 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.
5 from 2 votes

Homemade Condensed Cream of Chicken Soup Recipe

Instead of opening up a can of condensed soup, make this easy Homemade Condensed 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.


Calories: 109kcal


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  1. CJ Kean

    Hello from Tennessee ~ I just came across your website and I am going to make an Italian pesto sauce with toasted pine nuts. I looked up your procedure on how to toast the nuts and they came out perfect! Also, thank you for the info you provided on them. I also ran across your recipe for cheesy potato casserole and it looks yummy. My question is, should you squeeze the water out of the frozen shredded potatoes? Merry Christmas…5 stars

    1. meggan

      Hi CJ! You don’t need to squeeze out the water from the frozen shredded potatoes. Or at least, I never have (I don’t know anyone that has). So you should be fine! I’m so glad the pine nuts roasted well for you, and I hope you like the pesto! Merry Christmas to you too!!! -Meggan

  2. 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

  3. 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

  4. Mary

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

  5. 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!!!

  6. 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!

  7. 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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