Homemade Condensed Cream of Chicken Soup
This post may contain affiliate links. Please read my disclosure policy.
This Homemade Condensed Cream of Chicken Soup is thick, creamy, and full of flavor… the perfect replacement for canned soup in casseroles, slow cooker meals, skillet recipes, and easy weeknight dishes. It comes together in minutes using simple pantry ingredients and delivers a richer, fresher, more comforting flavor than anything from a can!
Table of Contents
WHY YOU’LL LOVE CONDENSED CREAM OF CHICKEN
- Easy Substitute: This recipe replaces two 10.5 ounce cans.
- Simple Ingredients: No actual chicken needed!
- Quick Fix: Ready to use in 15 minutes or less.
- Rich Flavor: Tastes way better than any canned version.
- Make Ahead: Freezes beautifully and reheats perfectly.
Homemade Condensed Cream of Chicken Soup
I grew up on the canned condensed cream soups. My mom practically kept a collection of them in the pantry like culinary emergency rations.
As a mostly semi-homemade cook, she leaned on them for everything from casseroles to quick dinners.
But now? I like homemade. And in my house, homemade has to be simple, quick, and absolutely bursting with flavor.
This recipe for condensed cream of chicken nails all three. It’s creamy, thick, and comforting. The kind of thing I freeze in the exact amount I need so I can grab it anytime a recipe calls for a can of soup.
Mom would be proud that I upgraded but kept the spirit alive!
INGREDIENT NOTES
- Butter + Flour: Creates the classic roux used in restaurant-quality sauces and gravies.
- Chicken Stock: Using stock instead of broth adds richer flavor. I prefer the Kitchen Basics brand. It is perfectly flavorful with just the right amount of salt.
- Half and Half: Makes the soup creamy without being too heavy. Use an equal mixture of heavy cream and whole milk as a substitute if needed.
- Seasonings: Poultry seasoning brings the traditional “cream of chicken” flavor.
- Smoked Paprika: Adds warmth and depth. It makes a big difference!
- Salt: Start with ¼ teaspoon and adjust based on the salt level of your stock.
VARIATIONS
- Cream of Mushroom: Add sautéed mushrooms and swap poultry seasoning for parsley and thyme.
- Cream of Celery: Sauté finely diced celery and use only garlic powder, onion powder, salt, and pepper.
- Cream of Broccoli: Like the celery version, but with finely chopped cooked broccoli florets.
- Deeper Flavor: Add a splash of white wine, especially when using homemade cream of chicken condensed soup for chicken casseroles!
SERVING SUGGESTIONS
- Casseroles: Makes a flavorful base for chicken noodle casserole or turkey tetrazzini.
- Meal Prep: Pour over boneless chicken breasts or thighs in the slow cooker and cook on Low for 6-8 hours.
- Pot Pies: Use in place of the sauce in these mini chicken pot pies to save some prep time.
- Chicken & Dumplings: Combine homemade condensed cream of chicken soup with leftover chicken and veggies. Top with quartered canned biscuits and simmer until cooked through.
- Extra Creamy Pasta: Thin with extra half-and-half or milk. Toss with al dente pasta, top with cheese, and bake until bubbly.
- Creamy White Chicken Enchiladas: Warm homemade cream of chicken condensed soup with some sour cream and canned green chiles.
Add to tortillas with shredded chicken and cheese, then roll and top with more cheese before baking.
HOMEMADE CREAM OF CHICKEN CONDENSED SOUP FAQ
Since this homemade cream of chicken soup is condensed, the texture is very thick. It’s best to thin it out first… just like the canned stuff! Use broth or milk instead of water for the best flavor.
Absolutely, and doing so is a total lifesaver when it comes to weeknight dinners or the busy holiday season. Once cooled, homemade cream of chicken condensed soup will keep for up to 5 days in the refrigerator.
Yes! It’s best to portion into freezer-safe containers so you can use just what you need. Homemade condensed cream of chicken soup will keep for up to 6 months.
In all my recipe testing, I’ve learned that the perfect condensed soup comes down to two things: a well-cooked roux for silky texture, and gradually adding liquid so the mixture stays lump-free.
Creating this condensed cream of chicken soup recipe to make exactly two cans’ worth makes it far more practical for everyday meals.
This small-batch thickens quickly, stores beautifully, and behaves exactly like canned soup in every recipe… only so much better.
DONNA’S PRO TIPS
- Whisk constantly when adding flour and again when adding liquids.
- If the soup becomes too thick, thin with stock or milk until it reaches desired consistency.
- Cool fully before freezing to avoid separation.
- Use immediately for rich results. Great in casseroles, slow cooker meals, and pot pies!
TOOLS NEEDED
- Medium Saucepan: Use a heavy-bottomed pan for even heating and to prevent scorching.
- Whisk: To get a perfectly smooth consistency.
- Measuring Cups and Spoons: Accuracy matters for flavor balance and just the right texture.
- Heatproof Containers: For storing and freezing.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Homemade condensed cream of chicken soup that replaces two 10.5 ounce cans.
- Thick, creamy, flavorful, and made with simple ingredients.
- Uses a classic roux for smooth texture and fast thickening.
- Freezes beautifully and reheats perfectly.
- Way better tasting than any canned version.
Homemade Condensed Cream of Chicken Soup
Ingredients
- 4 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 1 cup half and half, room temperature
- 1 1/2 cups chicken stock
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried parsley
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
Instructions
- Melt the Butter: Place a medium saucepan over medium heat. Add 4 tablespoons unsalted butter and let it melt completely, swirling the pan occasionally. The butter should stay pale with gentle bubbling around the edges.
- Make the Roux: Sprinkle 1/2 cup all-purpose flour evenly over the melted butter. Whisk continuously for 2–3 minutes, creating a smooth, thick paste. The roux should smell slightly nutty but remain light in color.
- Add the Half and Half: Slowly pour in 1 cup half and half while whisking constantly. The mixture will thicken quickly. Continue whisking until smooth and creamy with no visible lumps.
- Add Chicken Stock: Gradually whisk in the 1 1/2 cups chicken stock, adding a little at a time to maintain a silky texture. Keep whisking until the mixture looks like a thick sauce.
- Season the Soup: Add 1/2 teaspoon poultry seasoning, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon dried parsley, 1/4 teaspoon dried basil, and 1/8 teaspoon kosher salt. Whisk to combine, then bring the mixture to a gentle simmer. Let it simmer for 3–5 minutes, stirring occasionally, until thick enough to coat the back of a spoon.
- Finish with Pepper: Remove from heat and stir in 1/2 teaspoon black pepper. Taste and adjust salt if needed.
- Cool and Store: Let the mixture cool completely before transferring it to a container. This recipe yields around 21 ounces, which replaces two 10.5-ounce cans of condensed cream soup in any recipe.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2012, updated and republished December 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Absolutely gorgeous shot. Love the linen, love the colorful bowl, love the spoon, love it all! (Probably not even as much as you love that new camera though!)
Beautiful soup! I also wouldn't mind to have one of those noodle soups, looks fantastic! 🙂
Thank you for sharing this! I am in the same boat as you, so many recipes I just won't make anymore that call for a can of "cream of.." soup. Pinning!
Pinned it! I made homemade cream of mushroom soup and was amazed at how great it was. Can't wait to try this.
I am pinning this one for sure. I know what you mean about soup labels. I would rather make my own soups. And having this recipe is going to broaden so many of my recipes. Thank you so much for sharing at Foodie Friends Friday.
It does look fabulous, but I have a question, please. This is called "condensed cream of chicken" so when I go to use it, do I still add equal parts milk or water as the canned versions say, or, is it ready to go as is? Thanks very much.
I use this as is. You can thin it out a little to enjoy it as cream of chicken soup. In recipes it should be used just the way it is.
Enjoy! We love it.
Thank you … can't wait to try it
Do you have a recipe for Cream of Mushroom?
Sorry, I do not. We are not mushroom lovers in this house. Let us know if you find one that you love.
Try using this ame base to this recipe. Except finely diced 8 ounces of baby bella mushrooms and omit poultry seasoning. Replace with 1/2 teaspoon season salt. Do not add any other salt until final tasting and seasoning to be sure you don't get the soup too salty. 🙂 This recipe is really close to my homemade cream of mushroom soup!
Do you have a replacement idea for half and half? Like powder milk? Or regular milk?
A replacement for half and half is: 7/8 cup milk and 1 T melted butter.
If you want a light cream, use 1 cup evaporated milk (OR 3/4 milk) + 3 T butter
When my neighbor gave me these substitutions I kinda raised an eyebrow or two, but they honestly work very well!
Thank you for sharing this. I used half and half this year and didn't like the taste at all (I was on a dairy free diet for 4 years). I guess my tastes have changed
I melt butter in a 5 qt pot, saute a pound or so of sliced crimini mushrooms with a little minced garlic and a good sprinkle of kosher salt to help draw out the moisture more quickly, than basically just move on as the rest of the C of C recipe describes, leaving out the poultry seasoning, basil and paprika in favorite of a 1/2 tsp (or more to your taste) of thyme. Then try to get it into freezer containers without eating it since C of M is my fave. You can get fat free 1/2 and 1/2 if it's the fat and calories you're concerned about. You need the thickness though for consistency.
Even without reading the label Donna, the soups taste nasty! Very sweet (the nasty HFC again).
I am so excited to find this recipe! I refuse to use canned condensed soups because of all the chemicals. Thank you so much!
Anonymous
Thank you for this wonderful recipe. As a non gluten person and unable to use canned cream of soups because they contain wheat, I am forever grateful. Thank you again.
What is the best gluten free flour to use in this? I find that some of the GF flours tend to not stay thick in this kind of recipe, or in gravies. My granddaughter has been diagnosed with celiac disease and I try to make things she likes when she is with me. Thanks.
I do not personally use GF flour regularly, but I just picked up some Cup 4 Cup and intend to try it in a few recipes. I hear it is amazing but knowing the ingredients, I do not know if it would work as a thickener.
Try using corn starch in place of the flour. I'm not sure how much, but you could experiment until you get it right.
How long will this last in the freezer. I made some about 10 months ago and wondering if it's still good to use.
Thanks!
Heidi
I usually replace my soups about every 12 months. If I eat them at 12 months they still taste good. I think the actual 'rule' is 6 months though. Hope that helps.
It does. Thanks so much!
I made this last night and it was VERY easy and tastes delicious. I'm not a good cook so was so glad it turned out. I used it tonight in your crock pot chicken and dumplings. It was DELISH!!
We love home made soups,and this sure is a keeper! I am thinking how many great ways I can use your homemade condensed recipe….Thanks so much!
Why does this recipe use both a roux and a slurry? Does the pan get too dry if you try to incorporate all of the flour into the roux? That's all I can think of. I'd just be concerned that the raw flavor of the flour won't go away completely with how quickly the soup would thicken up after adding the slurry. Thanks for the recipe though, I'll probably give it a try.
The roux would be too dry if you added all the flour necessary to make this soup. I found it to be much less stressful to break it into 2 steps. If you can add it all at the beginning, let us know how it goes. Always trying to simplify recipes for our readers.
Do you have a cream of mushroom soup recipe as well? I will definitely be making this to replace canned soup in recipes, and would love a mushroom one for the same reason.
Wow, this was so easy and so much better than buying a can at the store. I will never buy it again when it is so simple to make at home.