A delicious Homemade Condensed Cream of Chicken Soup made from scratch with simple, kitchen staple ingredients. Made in under 10 minutes, this recipe is perfect for a variety of dishes!
As you know, I love a good, comforting casserole, so I always have a stock of condensed soup in my pantry. Then I realized, I could easily make this myself! I’m all about easy, homemade, and delicious recipes and what’s better than a classic condensed cream of chicken soup?
Condensed Cream Of Chicken Soup
The best part of this recipe is that it’s so quick and easy, plus it’s made up of ingredients you will most likely already have at home! Flour, butter, milk, chicken broth (I made my own, which is also very easy) and a few simple seasonings are all you need for this one! Perfect to make ahead for easy meals, you need to have this recipe on hand.
My version has the same tasty consistency and texture as the cans of cream of chicken soup you would buy at the store, but without any of the artificial flavors, colors, and preservatives. This recipe tastes even better than the canned version, thanks to real ingredients; because you know homemade is ALWAYS better.
Ingredient Notes
- Butter – I used unsalted to control the sodium levels.
- Flour – Trusty all–purpose flour will do the trick!
- Milk – Use your preference, dairy or non dairy.
- Chicken Broth – I like to make my own chicken broth! If using store bought, opt for a low sodium version.
- Seasoning – A simple combination of garlic powder, onion powder, poultry seasoning, salt and pepper.
How To Make Condensed Cream Of Chicken Soup
- Make the Roux: Melt the butter in a saucepan over medium heat. Add the flour, and whisk well to combine. Let the roux cook for 1-2 minutes.
- Add Ingredients: Pour the milk into the saucepan, while whisking, and continue to whisk until thickened. Add the chicken broth, garlic powder, onion powder, poultry seasoning, salt, and pepper.
- Simmer: Whisk everything together. Let the mixture come to a simmer and thicken, stirring often. Remove the saucepan from the heat and taste for salt and pepper.
- Store: You can use the condensed soup right away, or transfer it to a jar. Let it cool down in the jar for 10-15 minutes before securing the lid and refrigerating. It will thicken much more as it cools.
FAQs & Expert Tips
FAQs
Usually you find condensed soup of the canned variety in the grocery store. If you’ve never heard of “condensed soup” before, it’s just a type of soup prepared with a reduced proportion of water! It’s a thicker base, with more concentrated flavor because it isn’t as diluted as your typical soup. Dating back all the way to 1899, this type of soup has been popular for a LONG time.
There are endless possibilities for what you can use this recipe for. A warm bowl of condensed cream of chicken soup is delicious on its own, but it’s also the perfect addition to casseroles, or an excellent dipping delight for a varieties of nibbles and treats! From crackers and tortilla chips, to pita, crusty bread, dinner rolls and breadsticks – there’s very little a condensed soup can’t complement.
Absolutely! This is the perfect make ahead meal. See “Make ahead/Freezing” section below for full instructions!
Tips
- It is common to add water, milk or a broth to a condensed soup so it doesn’t take on a lumpy consistency, I wanted to pack a lot of chicken flavor into this recipe, which is why we are using chicken broth!
- If it’s a little too thick, feel free to add a little more milk, water or chicken broth until you get the texture of your liking.
Try Using Your Condensed Soup In These Casserole Recipes:
- Cheesy Potato Casserole
- Chicken Divan
- No Peek Chicken and Rice Casserole
- Chicken On the Ritz
- King Ranch Chicken Casserole
- Tuna Noodle Casserole
Storing Leftovers
Let your soup cool for 10-15 minutes before transferring to an airtight container or jar. Secure the lid tightly before refrigerating. Your condensed cream of chicken soup will last in the fridge for up to one week.
Make Ahead/Freezing
This condensed soup is perfect to prep ahead of time for future casseroles, whether it be for the holidays or easy weeknight meals!
If you want to make this ahead of time, let cool and store in an airtight containers, jars or freezer bags and store in the freezer. Your soup will last in the freezer for up to 6 months!
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Homemade Condensed Cream of Chicken Soup
Ingredients
- ¼ cup butter unsalted
- ¼ cup all-purpose flour all-purpose
- ½ cup milk
- ¾ cup chicken broth low sodium
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon poultry seasoning
- ⅛ teaspoon salt or to taste
- ⅛ teaspoon pepper or to taste
Instructions
- Make the Roux: Melt the butter in a saucepan over medium heat. Add the flour, and whisk well to combine. Let the roux cook for 1-2 minutes.
- Add Ingredients: Pour the milk into the saucepan, while whisking, and continue to whisk until thickened. Add the chicken broth, garlic powder, onion powder, poultry seasoning, salt, and pepper.
- Simmer: Whisk everything together. Let the mixture come to a simmer and thicken, stirring often. Remove the saucepan from the heat and taste for salt and pepper.
- Store: You can use the condensed soup right away, or transfer it to a jar. Let it cool down in the jar for 10-15 minutes before securing the lid and refrigerating. It will thicken much more as it cools.
Tips & Notes:
- Recipe yields about 1 1/2 cups, nutritional info is per 1/4 cup.
- It is common to add water, milk or a broth to a condensed soup so it doesn’t take on a lumpy consistency, I wanted to pack a lot of chicken flavor into this recipe, which is why we are using chicken broth!
- If it’s a little too thick, feel free to add a little more milk, water or chicken broth until you get the texture of your liking.
- Let your soup cool for 10-15 minutes before transferring to an airtight container or jar. Secure the lid tightly before refrigerating. Your condensed cream of chicken soup will last in the fridge for up to one week.
- If you want to make this ahead of time, let cool and store in an airtight containers, jars or freezer bags and store in the freezer. Your soup will last in the freezer for up to 6 months!
So when the condensed soup been stored and want to use How much liquid to add?
I usually use it as an ingredient in other recipes as specified in the post, but you can certainly just enjoy it as is. When you warm it up it will be a bit more liquid then when it’s cooled, but if you like it a bit thinner you can definitely add more water/chicken broth until you reach the desired consistency. I would start with 1/4 cup at a time until you like the consistency.