Homemade Condensed Cream of Chicken Soup is a great alternative to the canned cream soups. It only has 4 ingredients (plus a little seasoning), and takes just minutes to prepare. The homemade version of condensed cream soup is healthier, lower in sodium, and is really simple to make. Use this in place of canned soup in your casserole recipes, or enjoy a cozy mug of this delicious creamy chicken soup on its own.
Homemade Cream of Chicken Soup Recipe
I get requests for this recipe all the time. People are looking for a homemade, healthier version of the "cream of" soups that is easy to make.
Even if you are fine with the canned condensed soups, you might find yourself needing some, in which case you can make in a pinch.
If you want a homemade Condensed Cream of Mushroom Soup recipe, try this one: Homemade Condensed Cream of Mushroom Soup
This Cream of Chicken Soup recipe only has 4 ingredients, plus a little seasoning.
• Chicken Broth – Regular or low sodium.
• Chicken Breast, diced – I have used chicken thigh as well.
• Whole Milk – Yields a creamier soup, but a lower fat milk can be used.
• All-Purpose Flour
• Kosher Salt, Pepper – Black or White pepper can be used.
• Garlic Powder – Or Onion Powder
How to Make Homemade Cream of Chicken Soup
1) Bring broth and diced chicken to a simmer.
2) Remove 1 cup of the broth and add to a mixing bowl. Add milk, spices, and flour to the bowl and whisk until combined and smooth.
3) Pour flour mixture into the saucepan and stir slowly and continually for 6 minutes. The mixture will thicken.
4) Once soup thickens to coat the back of a spoon, it’s done.
Storing Cream Soup
- Let the soup cool completely, then keep in an airtight container in the fridge. Use within a week.
- To freeze, let the soup cool completely. Pour into freezer-safe baggies in portions so you can use for your recipes. Store up to 3 months.
- Reheat the frozen soup in a saucepan over medium heat, stirring occasionally until heated through.
Recipes Using Cream of Chicken Soup
Instant Pot Chicken and Noodles
Slow Cooker Chicken and Noodles
Slow Cooker Cheesy Scalloped Potatoes
Crock Pot Creamy Chicken Breasts
Slow Cooker Chicken and Dumplings
Hotdish Tater Tot Casserole
If you make this Homemade Condensed Cream of Chicken Soup recipe, let me know how you liked it! Leave a comment with a star rating below.
It's easy to make homemade Condensed Cream of Chicken Soup. This simple recipe tastes creamy and flavorful, with no preservatives. Use in your favorite recipes.
- 4 cups Chicken Broth
- ¼ cup Chicken Breast, diced
- 2 ½ cups Whole Milk
- 1 teaspoon Kosher Salt
- ½ teaspoon Pepper
- ¾ teaspoon Garlic Powder (or Onion Powder)
- 1 ¼ cup All-Purpose Flour
-
Add the broth and diced chicken to a medium saucepan and bring to a simmer . Take pan off of the heat.
-
Remove 1 cup of the broth and add to a mixing bowl. Add the milk, spices, and flour to the bowl and whisk until combined and smooth.
-
Pour flour mixture into the saucepan over medium heat and stir slowly and continually for 6 minutes. The mixture will thicken. Once soup thickens to coat the back of a spoon, it’s done.
-
Remove from the heat and use immediately or store in an air-tight container.
Use 1 ¼ cups of this cream of chicken soup in a recipe that calls for one 10.5-ounce can.
Calories are 173 per 1-cup.
Shari
I’m so glad for this recipe. I wanted a non-can option. It was super easy to make.