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+ servings
condensed cream of chicken soup in a jar.
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5 from 2 votes

Homemade Condensed Cream of Chicken Soup

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!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Soup
Cuisine: American
Servings: 6
Calories: 105kcal

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
  • teaspoon salt or to taste
  • 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.

Notes

  1. Recipe yields about 1 1/2 cups, nutritional info is per 1/4 cup.
  2. 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!
  3. 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.
  4. 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.
  5. 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!

Nutrition

Serving: 1serving | Calories: 105kcal | Carbohydrates: 6g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 134mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 269IU | Calcium: 25mg | Iron: 1mg