Condensed cream of chicken soup is so easy and delicious to make at home, replace the gloopy canned stuff with this delicious homemade version in all your favorite comfort food recipes!
Homemade condensed cream of chicken soup
I have a love hate relationship with condensed cream of chicken soup. On the one hand it’s a gloopy, jiggly, mystery food item that seems to find it’s way into just about every comfort food recipe in existence.
(Oh, Hi. I’m a Utah girl).
On the other hand, the dishes that it usually makes it’s way into (funeral potatoes, creamy chicken noodle soup, poppyseed chicken casserole for example) are darn’d delicious…and leaving it out is usually not an option.
I’ve been making this homemade condensed cream of chicken soup for a few years now, and variations of it can be found in many of my recipes, but I figured it was high-time it got a recipe post all it’s own.
Why should I make my own condensed cream of chicken soup?
Well, since this site is devoted to making EVERYTHING from scratch I say, because you can.
In all seriousness though, making condensed cream of chicken soup from scratch will save you money, it will taste better, and it will allow you to customize it to your tastes and dietary needs.
How can I make condensed cream of chicken soup gluten free?
Speaking of dietary needs, as is this recipe contains dairy and gluten, but never fear ’cause you know I got you.
To make homemade condensed cream of chicken soup gluten free simply leave out the flour and stir in 2 tbsp of cornstarch to the water before adding it to the pot. Easy Peasy.
You can also make it dairy free, just sub out the milk for water.
How do you make your own condensed cream of chicken soup?
Homemade condensed cream of chicken soup honestly could not be easier to make. It’s basically the same idea as making a gravy.
Start with a roux (definition: fat and flour mixture that helps thicken up liquids), add liquids and seasoning, then cook until thick and bubbly. That’s it!
After you make your roux, add in your liquids, stir, and cook til it’s nice and bubbly
Once you finish you can substitute this recipe for any recipe that calls for cream of chicken soup. This recipe makes about 2 cans worth so substitute accordingly. 1 can contains about 1 1/4 cups of soup.
Can you freeze homemade condensed cream of chicken soup?
Sorry, it’s a hard no for this one. Dairy-based gravy (which is basically what this soup is) doesn’t freeze well so it will separate and get yucky looking which no one wants. I HAVE frozen it in casserole dishes and not noticed a big difference in flavor/texture but on it’s own it won’t be the best.
Can you make condensed cream of mushroom soup or cream of celery soup with this condensed cream of chicken soup recipe?
ABSOLUTELY YOU CAN!
Gotta love customizable recipes amiright?
For cream of mushroom soup stir in a 4 oz can of very finely chopped canned mushrooms. For cream of celery soup saute 1-2 stalks of celery in the butter to begin with before adding the flour.
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Do you need any special equipment to make condensed cream of chicken soup?
- 1/4 C Butter
- 1/4 C Flour
- 1 C Water
- 1 1/2 C Milk
- 1 Tbsp Chicken Better than Bouillon* or chicken bouillon granules
- 1 tsp Salt or to taste
- 1/4 tsp Pepper or to taste
- In a medium saucepan melt butter over medium heat and stir in flour until smooth
- Add water, milk, bouillon, salt, and pepper and stir until smooth
- Continue to cook until bubbly and very thick.
Makes about 2 cans of cream of chicken soup
Can be made dairy free by omitting milk and using oil or margarine in place of butter.
Can be made gluten free by omitting flour and stirring in 2 tbsp of cornstarch to water before adding.
Make cream of mushroom soup instead by adding 1 4-oz can of finely chopped mushrooms
Nutrition Information:Yield: 8 Serving Size: 1/4 C
Amount Per Serving: Calories: 92 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 20mg Sodium: 482mg Carbohydrates: 5g Fiber: 0g Sugar: 0g Protein: 2g