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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.
Course Pantry, Soup
Cuisine American
Cook Time 5 minutes
Total Time 5 minutes
Servings 2 servings
Calories 102kcal



  • 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.


  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.


Serving: 0.5cup | Calories: 102kcal | Carbohydrates: 16g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 352mg | Potassium: 151mg | Fiber: 1g | Sugar: 3g | Vitamin A: 99IU | Vitamin C: 7mg | Calcium: 80mg | Iron: 1mg