Homemade Condensed Cream of Chicken Soup {And How to Sub in Recipes}
Want an easy substitute for canned condensed cream of chicken soup? Try this from-scratch recipe! It comes together in less than 10 minutes and is delicious and super easy!
Today, on this glorious Monday, we are bypassing gourmet and going for functional. Trust me, it will be worth delaying a recipe for triple chocolate truffle cake (yep, that happened in my kitchen yesterday) for now.
Promise, promise, promise.
No matter where you fall on the spectrum of love-or-hate-condensed-soups, it never hurts to have a homemade version waiting in the wings for when you need it.
After getting the seasonings and final amount just right (I was really after getting a nearly exact equivalent for one can of soup so that it can be substituted easily), it’s finally time to share.
This recipe couldn’t be simpler – a handful of flavorful herbs, a bit of broth and milk and flour, five minutes of vigorous whisking (come on, I know you can do it) and you’re done. Simple, wholesome, pronounceable.
How to Substitute in Other Recipes:
1) Simply make the recipe below (doubling or even tripling as needed).
2) Use immediately or store in the refrigerator for up to a week (you can also freeze the stuff if you don’t mind it being just very slightly grainy after defrosting, which doesn’t bother us but is only a fair heads up).
3) Measure out the equivalent called for in the recipe and use accordingly. Story Problem Solution: If a recipe calls for 1 can of condensed cream of chicken soup and let’s say you’ve made a double batch of this, simply measure out 1 1/3 cups (the same as the 10.75 ounce cans of soup) and use it accordingly. Of course if the recipe only calls for 1 can and you made the exact recipe below, well, then, no story problem needed. It’s a one-for-one and couldn’t be easier.
Of course, I haven’t tried subbing this homemade version for every.single.recipe in the live long land that calls for cream of chicken soup so I can’t guarantee results 100% of the time (i.e. this is a disclaimer in case anyone decides to sue me) but generally speaking, this recipe has your back when it comes to subbing in a homemade version of cream of chicken soup.
In my quest to rid my pantry of processed foods and rely more on homemade foods, this cream of chicken soup recipe is a lifesaver. Can’t wait to share more recipes this week that use it for a unique and modern take on cass-cass-casseroles!
One Year Ago: Sweet Mustard Baked Chicken
Two Years Ago: Pasta al Forno {Baked Pasta with Tomatoes and Mozzarella}
Three Years Ago: Cuban Street Tacos
Homemade Condensed Cream of Chicken Soup
Ingredients
- ¾ cup low-sodium chicken broth
- ⅛ teaspoon poultry seasoning (see note)
- ¼ teaspoon onion powder
- ⅛ teaspoon garlic powder
- Pinch of black pepper
- ¼ teaspoon salt, more to taste if needed
- Pinch of dried parsley
- Pinch of paprika
- ½ cup milk
- ¼ cup all-purpose flour
Instructions
- In a medium saucepan, bring the broth and all the seasonings to a simmer.
- In a liquid measuring cup or small bowl, vigorously whisk the milk and flour together until smooth.
- While whisking the broth, slowly pour in the flour/milk mixture, whisking constantly.
- Continue to stir and cook until the mixture bubbles and thickens, 3-4 minutes.
- Remove from the heat and add additional salt and pepper to taste as needed. Use immediately in a recipe or cool and refrigerate for up to a week. This will thicken much more as it cools.
Notes
Recommended Products
Recipe Source: adapted from several sources and tweaked to my liking (including making just a one can equivalent) including here and here
This is perfect for someone needing a soft diet! When my son had his wisdom teeth out I made this and added some finely diced canned chicken. I served it over a scoop of mashed potatoes and it was perfect! Delicious and filling but easy to eat.
I use this recipe every time that I need a can of cream of chicken soup. I substitute veggie broth if I need it for a vegetarian meal. Canned cream of chicken soup gives me the weebie jeebies so I was very glad to find this recipe and that it is so simple to make. I will never go back to the can.
Have you ever tried mixing all the spices together and adding to the broth? Just trying to figure out how to make the process quicker while making a meal 🙂
Yes, I think you could definitely do that.
I make up a large batch of the spices and keep that on hand so that I’m not measuring out all the various spices everytime. So quick and easy.
Have been using this recipe for a while and was just looking up to make my Thanksgiving grocery list. I see a lot of people wanting to can this – I have no idea about that but wanted to report that I make big batches and freeze in single servings. It freezes great and lasts in freezer about 3 months.
Thank you Mel for this cream of chicken soup recipe. I have been using this recipe for years and will never go back to can cream of chicken soup. Easy to make and delicious. Works great with chicken broccolli casserole.
Thank you so much for this! I’ve been using this for years, but recently, my husband and I have gone Keto. I’ve tried so many already “keto” versions of cream soups, but yours still tastes the best! For a keto-friendly version, I use whipping cream instead of milk (canned coconut milk works, too), and I use one tsp xanthan gum. I follow directions until the point where it says to combine flour and milk. Instead, I add cream, let it thicken, and then sprinkle the xanthan gum on top and whisk like the dickens. It’s so good!
I just want you to know Mel that I haven’t bought any canned cream soup in 5 years thanks to this recipe. So easy – no need to make it ahead and store it because you can whip it up so fast! Thank you from the bottom of my casserole-loving heart!
Yay!! Way to go, Amanda!
In what recipes do you use this? I made it (awesome!) gluten free, and made too much. Now I need ways to use it.
Thanks Mel!
Mel I noticed everyone wanted a cream of mushroom, you could use dried mushrooms and vegetable stock, to rehydrate them add sage and thyme, any other seasonings and thicken it the same as the cream of chicken.
I have used this recipe for probably 2 years. I used coconut milk and Pamelas making mix as subs for milk and flour. It comes out amazing every time and taste better than store bought cans. I used in southwest chicken and will be trying it in some casseroles soon. Thanks for the recipe!
I made this GF and lactose free by subbing the flour for cornstarch and using lactose-free milk!
In an effort to eat little to no processed food, this recipe is wonderful. Not to mention it saves money and tastes better than the canned stuff. When I need it I make a quadruple batch and freeze three in ziplocs. Today I tried it with almond milk. Just as delicious!
I decided to recreate an iconic dish from my childhood today. I don’t buy cream soups, but my mom always made “Hamburger Corn Hotdish” with a can of Campbells. I love how easy this was to put together, and I love that I didn’t have to scoop a gelatinous glob of grotesque out of a can to make it. I made a double batch, mixed with a can of corn, a pound of browned ground beef, a sautéed onion, and a package of cooked egg noodles. Voila! Supper from the 90s coming right up!
Yay! I was in a crunch to get dinner going in the crockpot and I realized I was out of cans of cream of chicken. I remember seeing this before and I whipped it up super fast–so easy!
If after step 4, everything was put in mason jars, then pressure cooked. Do you think it could be preserved in the containers?
We use quite a bit of cream of chicken. So making a lot and storing it would be nice.
I’ve never tried canning this, so I don’t know how it would be from a food safety perspective.
You’re not supposed to pressure can dairy. It foams too much and won’t seal. You could pressure can all the ingredients except milk and flour, and then add the milk and flour when you warm it up?
Mel, Thank you doesn’t seem adequate enough to express my gratitute for the different recipes you have posted on your site. I do gluten free besides healthier alternatives for sugar & those other sweetners that are out there such as corn syrup, etc; not to mention all the ingredients that are unhealthy in processed food. Found your site when looking for healthier substitues for things that I’m not able to eat, that are found in canned goods & bottles, plus the things that I don’t want in my food. The homemade tastes so much better anyway! Thank you again for your hard work & time to share with all of us out there who want to eat healthier.
Thank you so much, Joyce!
I am still waiting for the triple chocolate truffle cake recipe? Must it still be delayed???
This is fantastic Mel as I have never been a fan of canned soup. What more could we ask for, ie simple ingredients, quick and healthier than canned! Much appreciated Mel!