Make this Homemade Condensed Cream of Chicken Soup to replace that can from the grocery store. If you want a completely from scratch dinner, this recipe will replace that can with the exact same amount.
In my quest to make you the easiest dinners on the planet, I talked to a lot of friends and family about what makes easy dinners for them. It was super eye opening. So many of them are busy parents just like me, and what I heard over and over was: Not a lot of ingredients.
Here is the tricky part with that. I also want to give you all the option to cook completely from scratch. It tends to be how I cook for my own family. It is the pieces of cooking that brings me a lot of joy. And the more I learn how to do it, the more I love it.
I made this just now to use in a recipe for dinner tonight. Very easy to make and I really like that it uses basic pantry ingredients. This was very tasty!
Replacing Store Bought Ingredients
But! I want to be pragmatic. So moving forward I hope to give you all options in my recipes. Just like in my Instant Pot Chicken and Rice Casserole, I gave you a break out section of “How to Make this Recipe Easier,” I plan on giving you two ways of making the recipe when I can. One version will be totally from scratch, and the other will give you short cuts.
A great example of this is my Crockpot Chicken Taco Soup where you can either use my Homemade Taco Seasoning or you can use the packet from the store. My homemade version is the exact same amount as the store (but better – ha!). So I’m continuing that plan with this Homemade Condensed Cream of Chicken Soup.
Busy Nights Call for Store Bought
I hope if you get nothing else from this post (besides the recipe), you get this: I have no judgement on how you cook.
To me, the most important thing is that you feed your family. Secondary, I would love it if you found it joyful. But I really just want to give you options on how to make it happen.
Okay, let’s dive into the recipe.
Homemade Condensed Cream of Chicken Soup Ingredients
This recipe is super simple. With just a few easy ingredients you can replace that 10 ounce can.
You will need:
- Butter: I used salted, but unsalted will be fine too.
- All Purpose Flour
- Chicken Stock: You can buy chicken stock base to keep in your pantry and make the exact amount you need by combining with water.
- Milk: I made mine with whole milk, but any kind will do.
- Garlic Powder (Make sure it is not garlic salt.)
- Onion Powder
- Kosher Salt
- Black Pepper
Okay, that seems like a long list, but half of them are spices. And if you buy the chicken stock base, it is easy to have all of these on hand all of the time.
How to Make Homemade Condensed Cream of Chicken Soup
In a small saucepan over medium low heat, melt your butter. Make sure to keep a close eye on it so that it doesn’t burn.
Whisk the flour into the butter. We are making a roux. That is the start to so many great recipes, my favorite being New England Clam Chowder.
Make sure that the flour and butter completely whisked together and combined before going on. It will look like a gooey paste.
Slowly pour in the chicken stock. I like to add just a little bit at a time (about two tablespoons), only adding more once what I just added is fully combined.
Now add the milk and spices. Do a really good job whisking it together to combine it. It should be smooth and you shouldn’t see any lumps.
Bring the mixture to a simmer. You should see bubbles that are the size of small grapes. Continue stirring while you bring it to a simmer so it doesn’t burn on the bottom.
Let it simmer for five minutes, while continuing to stir. What we are doing now is letting it thicken up and condense.
How to Store Homemade Condensed Cream of Chicken Soup
You can make this recipe ahead of time and store it for up to three days.
To store it, let it cool. Once it is no longer steaming, put it in a food safe container (I like using mason jars), seal and put in the refrigerator.
Other Grocery Store Replacement Recipes
Here are some other great homemade recipes to replace store bought ingredients. These are recipes that I come back to over and over again.
If you make this condensed cream of chicken soup recipe or any of my other swap out recipes, leave me a comment and let me know! I love hearing from you!
Homemade Condensed Cream of Chicken Soup
Ingredients
- 3 tablespoons salted butter
- 3 tablespoons all purpose flour
- 1 cup chicken stock
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Melt the butter over medium low heat.
- Whisk in the flour.
- Gradually whisk in the chicken stock.
- Stir in the milk and the spices. Continue stirring, bringing the mixture to a simmer. Simmer for 5 minutes while stirring to prevent burnning.
Heather Sloan-Lopez says
Can you do this same recipe with mushrooms and vegetable stock? just curious. Cause I would love to be able to make condensed cream of mushroom soup as well.
TURNER says
I love your idea for including tips on “How to Make This Recipe Easier” – that’s really helpful.
I never thought about how similar condensed cream of chicken soup is to a basic béchamel sauce. And that, I know how to do! Actually this is so simple to make, I won’t be buying the canned soup version again. Thanks!
I hope you love it Turner! To me the flavor is even better than the canned version. Or it could just be that béchamel is my love language.
Shannon says
Can you freeze this and would it defrost okay?
It should freeze and defrost just fine!
GrandTina says
Good job revamping Betty’s recipe, Lisa. Sorry, Campbell’s your condensed cream of chicken and mushroom soup have been replaced. These two recipes are quick to make and great tasting. The only thing I couldn’t find at our store was chicken stock so I used 1 Maggi bouillon cube and water.
Thank you, Lisa. Keep them coming.
So glad you liked it!
Shirley says
Because I have a salad dressing recipe that I make in blender, decided this should work in blender too. All ingredients go in, soft butter emulsified thru without melting it first. I did finish cooking it on stove rather than keeping blender running to provide the friction heating. Hope to get nerve to try another time. A very tasty result but Thank you for these recipes. With more time at home now, getting back to creative cooking. Just for one. Ricardo has a gravy recipe for chicken, made with basic spices & BEEF broth. I’ve made it a few times to be extra when thought might not have enough natural gravy. Not sure if it’s still on his website. (Was from TV program days— made the bread, had leftover chicken, gravy for children’s lunch) could do that in blender too!
Lauren says
I am a new wife and trying out new recipes together. It’s tricky with not being able to go to the grocery store often due to the quarantine, so we had to get creative. I made the sauce homemade and we used different kinds of vegetables. My husband couldn’t stop raving about it. I think I found a winner. Thank you!!
I’m so happy this recipe worked for you, Lauren! And congratulations on your marriage! I love cooking with my husband, so it makes me so happy that you and your new husband are trying out some of my recipes together.
Sam Thomas says
I love this recipe. So much better than canned.
So glad to hear that, Sam!
Mary says
I made this just now to use in a recipe for dinner tonight. Very easy to make and I really like that it uses basic pantry ingredients. This was very tasty!
I’m so glad to hear it!
Mary says
This was so easy to make and tasted so fresh. I don’t buy canned soup and needed this for a recipe. Since I had all the ingredients handy, I decided to try your recipe. I’m so glad I did. Thanks for sharing!!
I’m so glad it worked for you!
Marcia says
I am going to make cream of chicken soup with buttermilk.