Make this Homemade Cream of Chicken Soup recipe 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 options to cook completely from scratch. It tends to be how I cook for my own family and is the pieces of cooking that bring 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
The benefits of making ingredients from scratch include being in control of the ingredients and flavor. While I totally understand that grabbing a can from the store is easier in some situations, I want to give you options for both.
Making homemade cream of chicken soup has several benefits over store-bought versions, and it’s easier to make than you might think.
- Healthier: Homemade allows you to control the ingredients, skipping preservatives, artificial flavors, and excess sodium often found in canned versions.
- Customizable: You can adjust the flavor to your liking—add more herbs, spices, or chicken for extra richness. You can even make it dairy-free if that is a dietary need.
- Quick and Simple: Homemade soup can be made with pantry staples that you likely have on hand anyway and only takes about 25 minutes to whip up. It can be made the day before, making it a convenient option for those who want fresher flavors without sacrificing time.
Homemade Condensed Cream of Chicken Soup Ingredients
This recipe is super simple. Be sure to scroll to the recipe card at the bottom of the post for the full recipe including all ingredients and measurements. 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: This creates a roux which thickens the soup and prevents it from separating. Read more on this below.
- Chicken stock: You can buy chicken stock base to keep in your pantry and make the exact amount you need by combining it with water.
- Milk: I made mine with whole milk, but any kind will do, including soy milk if you want to make this dairy-free (along with vegan butter).
- Garlic powder: Make sure it is not garlic salt.
- Onion powder
- Kosher salt
- Black pepper
How to Make Homemade Condensed Cream of Chicken Soup
Here is a brief overview of how this recipe comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Melt butter in a small saucepan. 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 of so many great recipes, my favorite being New England Clam Chowder. Make sure that the flour and butter are 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.
- 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, continuing to stir. During this time it will thicken up and condense.
Making a Roux
A roux in this homemade condensed cream of chicken soup serves as the thickening agent that gives the soup its rich, creamy texture. Made by cooking flour and fat (like butter) together, the roux helps bind the liquid ingredients, preventing the soup from becoming too watery. It also adds a subtle depth of flavor and creates the perfect base for the creamy consistency that mimics store-bought versions but with fresher ingredients. The roux is crucial for achieving that velvety smoothness that is so perfect in cream-based soups and sauces.
While making a roux is very simple, it is important to make sure the flour is fully whisked into the butter and no white streaks remain. Next, it is crucial to add the chicken stock slowly, allowing it to fully incorporate before adding more. This step only takes a minute or two but isn’t one you want to rush.
How to Store Homemade Condensed Cream of Chicken Soup
Making this homemade piece the day before keeps it just as simple as using a can when it’s time to make your recipe that calls for cream of chicken soup. You can make this recipe ahead of time and store it in the fridge for up to three days.
To make this recipe ahead of time and store it, follow the recipe as written. Let it cool and once it is no longer steaming, put it in an airtight container (I like using mason jars), and put it in the refrigerator for up to three days.
To freeze, let the soup cool completely then transfer to a freezer-safe bag or container and store in the freezer for up to three months. Allow to thaw before using in a recipe.
Recipes Using Cream of Chicken Soup
This homemade version of condensed chicken soup can be used as a replacement in any recipe that calls for cream of chicken soup. It is equal to one 10.5-ounce can of cream of chicken soup. Here are some delicious recipes you can use in that call for the exact amount this recipe makes.
Cream of Mushroom Soup
If you want to make a different flavor of homemade condensed soup, try my condensed cream of mushroom soup!
Homemade Condensed Cream of Mushroom Soup
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 homemade cream of chicken soup recipe or any of my other recipes, leave me a comment and let me know! I love hearing from you!
Homemade Cream of Chicken Soup
Ingredients
- 3 tablespoons salted butter (42.4 grams)
- 3 tablespoons all-purpose flour (22.5 grams)
- 1 cup chicken broth (226.8 grams or 236.6 ml)
- 1/2 cup milk (113.5 grams or 118.3 ml)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- In a small saucepan over medium-low heat, melt the butter.3 tablespoons salted butter
- Whisk in the flour. Continue whisking until you see no streaks of white.3 tablespoons all-purpose flour
- Gradually whisk in the chicken stock. You want to start by adding about a tablespoon at a time, only adding more when what you just added is absorbed. While you should take your time with this, the whole process will take less than a minute.1 cup chicken broth
- Stir in the milk and the spices. Continue stirring, bringing the mixture to a simmer. Simmer for 5 minutes while stirring to prevent burning.1/2 cup milk, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Use right away or store in an air-tight container in the refrigerator for up to three days.
Betty Dunn says
Please give the measurements of ingredients in gram, ounces etc as well as cups. It takes me ages to work out the conversion. Thanks in advance.
Andra says
Do you know if this recipe can be made with a gluten free flour? Thank you!
I have made other roux with almond flour. It absolutely works, but is just not quite as creamy. I haven’t tested it with this specific recipe, but that would be the case here as well.
Barbara Hurford says
Can you make this with non dairy? I am allergic to cows milk. This sounds so delicious. I will send you a report on how good it tastes.
I haven’t tried that but if you do, I would love to hear about the results!
Kellie says
I just made this. I was in a pinch. Needed cream of chicken soup for a recipe and lo and behold I was out. Thank goodness!!! This is soooooooooo good! Thank you for the recipe!!
I’m so glad you liked it, Kellie!
Darlene says
Is there a way to do this with just the broth? No dairy, no almond, cashew, etc milk. Nothing like that.
You really need something to get that creaminess.