How to: Homemade Condensed Cream of Chicken Soup

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Homemade Condensed Cream of Chicken Soup works as a replacement in all my favorite family recipes that called for cream of chicken soup.

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Homemade Condensed Cream of Chicken Soup.  Really?  Oh yes, seriously.  This is amazing.  It works as a replacement in all my favorite family recipes that called for cream of chicken soup.

I can’t begin to tell you how many recipes that I have sitting in a notebook or a family cookbook that I just don’t make any longer because I don’t use the condensed cream of ‘whatever’ soups anymore.  That whole label reading thing has really changed my perspective on so many items and this is one I choose to make at home.

Dinner’s Ready!

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homemade cream of chicken soup in an orange bowl

Homemade Condensed Cream of Chicken Soup

Donna Elick
Homemade Condensed Cream of Chicken Soup. Really? Oh yes, seriously. This is amazing. It works as a replacement in all my favorite family recipes that called for cream of chicken soup.
Tried this recipe?Please comment and review!
Prep Time 30 mins
Total Time 30 mins
Course Soup
Cuisine American
Method Stovetop
Servings 6 Cups

Ingredients
 

  • 4 tablespoons unsalted butter
  • 1 1/2 cups flour, divided
  • 3 cups half and half, room temperature
  • 4 cups chicken broth, low sodium (divided)
  • 1 teaspoon poultry seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon parsley
  • 1/2 teaspoon basil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper

Instructions
 

  • In medium sized saucepan, over medium heat, melt butter. Once butter is melted add ¾ cup flour. Whisk to create a paste. Cook for 2-3 minutes, whisking frequently. Add half and half, whisking as you pour. Whisk until completely combined.
  • Add 2 cups chicken broth and all spices. Whisk to combine and bring to a boil.
  • In a quart sized mason jar combine 3/4 cup flour and 2 cups chicken broth. Seal tightly and shake the living tar out of your mixture. You will create a smooth flour mixture for thickening your sauce called a slurry.
  • Slowly pour slurry into soup, whisking constantly. Bring back to a boil and cook until mixture is thick enough to coat the back of a spoon and remove from heat.
  • Allow to come to room temperature if you are planning to freeze it. I like to freeze 12 ounce portions of this soup to replace the cans of soup called for in favorite easy recipes.

Nutrition

Serving: 1 | Calories: 353cal | Carbohydrates: 31g | Protein: 8g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 66mg | Sodium: 1045mg | Sugar: 6g | Fiber: 1g | Calcium: 149mg | Iron: 2mg

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.

Tried this recipe?Let us know how it was!
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28 Comments

  1. 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!)

  2. 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!

  3. 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.

  4. 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.

    1. 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.

    1. 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!

    1. 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!

    2. 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

  5. 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).

  6. I am so excited to find this recipe! I refuse to use canned condensed soups because of all the chemicals. Thank you so much!

  7. 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.

    1. 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.

    2. 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.

    3. Try using corn starch in place of the flour. I'm not sure how much, but you could experiment until you get it right.

  8. 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

    1. 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.

  9. 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!!

  10. 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!

  11. 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.

    1. 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.

  12. 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.

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