We do a lot of cooking with condensed cream soups around here. I am ashamed to say that I have purchased it in a can more times than I care to admit. However, I prefer to make Condensed Cream of Chicken Soup from scratch when ever time allows. You can make a double or even a triple batch to divide and freeze for later use. I do not recommend canning this recipe. Canning anything with flour or milk is not safe according to SB Canning.com. However, this recipe will keep nicely in the fridge up to a week, or in the freezer 2 – 3 months if properly sealed. See freezing tips! You may also be surprised just how easy it is to make from scratch!
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Ingredients:
- 3 Tablespoons butter
- 2 Tablespoons flour
- 2 Cups chicken stock
- 1 Cup milk (you can substitute 2%, 1%, unsweetened soy or almond milk)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon season salt
- 1/4 teaspoon black pepper
Directions:
In a large sauce pan on medium heat, melt the butter.
Add the flour to the melted butter, whisking as you add it. You are making a roux, this will thicken your soup.
Cook the flour butter mixture for 2 minutes. Stirring constantly so it does not burn.
Slowly add in the chicken stock, whisking as you add it to prevent lumps.
Add in your milk and spices, continue stirring until your soup is thick. This took 10 – 12 minutes for me on medium heat.
Use in soups, casseroles, dips and so much more! The taste is much more flavorful and extremely better for you than the condensed soup in a can. If you thought your dishes tasted good before, you will be thrilled with the way they taste using this recipe!
Homemade Condensed Cream of Chicken Soup! No More Cans!
Ingredients
- 3 Tablespoons butter
- 2 Tablespoons flour
- 2 Cups chicken stock
- 1 Cup milk you can substitute 2%, 1%, unsweetened soy or almond milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon season salt
- 1/4 teaspoon black pepper
Instructions
- In a large sauce pan on medium heat, melt the butter.
- Add the flour to the melted butter, whisking as you add it. You are making a roux, this will thicken your soup.
- Cook the flour butter mixture for 2 minutes. Stirring constantly so it does not burn.
- Slowly add in the chicken stock, whisking as you add it to prevent lumps.
- Add in your milk and spices, continue stirring until your soup is thick. This took 10 – 12 minutes for me on medium heat.
- Use in soups, casseroles, dips and so much more! The taste is much more flavorful and extremely better for you than the condensed soup in a can. If you thought your dishes tasted good before, you will be thrilled with the way they taste using this recipe!
Nutrition
Remember this is a Condensed Cream of Chicken Soup! It is not meant to be eaten right from the pan.
When using this in recipes use equal parts condensed soup to equal parts milk.
This recipe is best when used right away, however you can refrigerate in an air tight container up to a week. You can also portion out the soup and freeze in ziplock freezer bags.
Already prepping for those warm weather months? Check out our ultimate list of summer chicken recipes.
Do you have a favorite recipe you would like to try this in? I would love to hear what you think, and how it came out!
Thanks for this recipe! Stopping by from Pretty Pintastic. I’m going to give this a try.
You’re so welcome! I hope you love it as much as I do. 🙂
Looks yummy and the best part is no preservatives! I will give this a shot for sure!
Thanks so much! I hope you’re able to try it. I actually prefer this to the canned soup more and more each time I make it.
I love using cream soups in recipes but hate the added ingredients. Who knows what’s in there?? Great recipe. Thank you 🙂
I agree 100% !! Thanks so much for stopping by!
I never thought about homemade condensed cream of chicken soup. Your recipe shows just how easy it is to make. Plus, thanks for the tip that this is condensed and not for heat and eat chicken soup.
Anytime! Thanks so much for stopping by.
I would love to try the condensed cream of chicken soup, but I am unclear when I add the milk. If I am storing it in the freezer or fridge do I add the milk and then freeze or refrigerate or do I add it later as I am using it for my recipe.
Thank you!
When I store it in the fridge (I have not frozen it, it doesn’t last long enough in my house) I add the 1 cup milk as the recipe calls for. When I use it in a dish I add equal parts condensed soup and additional milk.
I’m a bit confused. Do I add milk to use this in a casserole? Or use it straight up like a can of condensed soup?
Yes, you will need to add the liquid. this is condensed so it will need to be thinned out.
Do I add the milk if not using it immediately? Or do I add the milk when I am going to use it? Thinking I will make some for the freezer.
I doubled the recipe because I needed equivalent to two cans of cream of chicken soup for my chicken and broccoli casserole recipe. It ended up being feay too much and is was very thin and never thickened. It was more like a. broth. Would you happen to know where I went wrong?