Homemade Condensed Cream of Chicken Soup

  • Next time instead of reaching for that can try this homemade condensed cream of chicken soup instead! It’s made with simple ingredients, tastes so much better, and can replace the canned version perfectly!

    A jar of cream of chicken soup made from scratch. Decorated with a black and white checkered napkin to the side.

    I couldn’t make homemade condensed cream of mushroom soup without making a cream of chicken soup! And this version is just as good too!

    These are great recipes to keep in your back pocket for when you are in need of a can but ran out, or if you are looking for a healthier version of those cream of x soups!

    Reasons you will love this recipe

    • You control the ingredients and the sodium
    • It can easily be frozen so make a big batch!
    • It replaces the canned version perfectly
    • The taste is so much better because we are using real ingredients!
    Ingredients used in this recipe- chicken broth, cream, butter, flour, spices, and chicken.

    Ingredients

    BUTTER
    FLOUR

    CHICKEN STOCK: To help lower the sodium be sure to use a reduced sodium stock. Also, use a brand you really like. I like the Imagine brand of broths/stocks.

    CREAM: I like to use cream because it doesn’t curdle as easily plus it tastes so good in this soup!

    CHICKEN BOUILLON: Adds so much flavor. Again to lower the sodium be sure to use a reduced sodium kind. I prefer to use the Better than Bouillon brand.

    ONION POWDER and GARLIC POWDER

    CHICKEN: This is just optional. If you have some leftover chicken on hand finely chop it and throw it in! If not that’s ok too!

    Two photos showing the start; melting the butter, then adding in the flour.

    The How-To

    MAKE THE ROUX: Start by melting the butter in a small saucepan. Whisk in the flour and cook for 1 minute. This helps get rid of the flour taste.

    ADD REMAINING INGREDIENTS: Whisk in the remaining ingredients and cook until thickened. This soup will thicken a lot as it cools.

    Two photos continuing the process; whisking in the flour and cooking for 1 minute then adding in the remaining ingredients.
    How to make cream of chicken soup gluten-free?

    To make this soup gluten-free replace the flour with a cup for cup gluten-free flour.

    Can I use something other than cream?

    Yes, I have made this with both half and half as well as whole milk. I don’t recommend reduced fat dairy as it can curdle in recipes easier. I have not tried making this with dairy alternatives.

    How to store this soup?

    You can store in the refrigerator for up to 1 week or freeze for up to 3 months. Thaw before using in your recipe.

    Overhead view of cream of chicken soup made from scratch in a jar. Decorated with fresh parsley and a napkin to the side.

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    Homemade Condensed Cream of Chicken Soup
    Prep Time
    5 mins
    Cook Time
    5 mins
    Total Time
    10 mins
     

    Next time instead of reaching for that can try this homemade cream of chicken soup instead! It's made with simple ingredients, tastes so much better, and can replace the canned version!

    Course: Sauces
    Cuisine: American
    Keyword: cream of chicken soup, cream of chicken substitute, homemade cream of chicken soup
    Servings: 1 1/4 cups
    Calories: 537 kcal
    Author: Malinda Linnebur
    Ingredients
    • 2 tablespoons butter
    • 2 tablespoons all purpose flour
    • ½ cup (120ml) reduced sodium chicken broth/stock
    • ½ cup (120ml) heavy cream
    • 1 teaspoon reduced sodium chicken bouillon
    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder
    • ¼ cup (30g) finely chopped cooked chicken, optional
    Instructions
    1. In a small saucepan melt the butter over medium low heat. Once melted whisk in the flour and cook for 1 minute.

    2. Whisk in the chicken broth and cream then add in the remaining ingredients. Cook until thickened.

    Recipe Notes
    1. Use this soup as you would 1 can of cream of chicken soup in any of your recipes.  
    2. Soup thickens a lot as it cools. 
    3. I prefer to use heavy cream because it doesn’t curdle as easily as reduced fat dairy does. 
    4. This recipe is a low acid recipe and can’t be canned processed. 
    5. If you would like to enjoy this as a soup mix this with 1 cup of water or milk. 
    6. Remember this is a condensed soup so when you are tasting it, it will taste strong. 
    7. MAKE AHEAD: Store cooled soup in the refrigerator for up to 1 week.
    8. FREEZER FRIENDLY: Store cooled soup in the freezer for up to 3 months. Thaw completely before using in recipes. 
    9. GLUTEN-FREE: Replace the flour with a cup for cup gluten-free flour. 
    10. NUTRITION: Nutrition is for the entire can of soup.
    Nutrition Facts
    Homemade Condensed Cream of Chicken Soup
    Amount Per Serving
    Calories 537 Calories from Fat 414
    % Daily Value*
    Fat 46g71%
    Saturated Fat 28g175%
    Cholesterol 170mg57%
    Sodium 495mg22%
    Potassium 161mg5%
    Carbohydrates 18g6%
    Fiber 1g4%
    Sugar 1g1%
    Protein 15g30%
    Calcium 58mg6%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
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    Comments

  • Maryann Hartigan wrote:
    • Malinda Linnebur wrote: