Condensed Soup Alternative
You’ll love this 5-minute homemade Condensed Soup Alternative! It’s better than Campbell’s™ Condensed Soups because it’s all natural!
Use as a substitute for canned cream of chicken, cream of mushroom or cream of celery soup and as a flavorant or thickener to homemade soups and casseroles. Never run out of condensed, or cream of chicken soup again! Make a big batch and save it for later!
If you’re like me, you try to stay away from “prepared or canned soups” simply because of the added ingredients, so I came up with this condensed cream soup substitute.
The canned condensed soups contain yeast extract, modified corn starch, soy protein isolate and some other unidentified “flavors and extracts.” I like to know exactly what’s in the food I’m eating and serving, that’s why we rarely use the canned stuff.
This quick recipe produces just about any “cream of whatever soup” you need for your favorite casseroles, soups and stews!
What is condensed soup?
Condensed soup is a processed food in which the water has been extracted from the soup, resulting in a thick, concentrated gel. It was developed in 1897 by Dr. John T. Dorrence, a chemist who worked for the Campbell’s Soup Company.
Campbell’s first soup was Beefsteak Tomato produced in 1895; condensed soups came a little later. Cream of Tomato soup and was the first concentrated soup the company produced around 1898. Cream of Celery came about in 1913, then Mushroom in 1934.
The most popular and widely used is Cream of Chicken which was introduced in 1947.
Some canned soups contain monosodium glutamate (MSG) or artificial flavors.
These concentrated soups are popular for seasoning and thickening soups and stews, as well as enhancing the flavor and consistency of popular dishes like “Green Bean Casserole,” as well as Chicken Spaghetti casserole.
These concentrated soups are popular for seasoning and thickening soups and stews, as well as enhancing the flavor and consistency of popular dishes like “Green Bean Casserole,” as well as Chicken Spaghetti casserole.
About this recipe
This quick recipe is basically a basic white sauce with a few added ingredients. It’s a healthier alternative to canned condensed soup, a great substitute and an all-natural alternative to canned Condensed Cream of Chicken soup. (See Variations below)
The ratio of ingredients yields one cup (8 ounces) of “condensed” soup, almost equivalent to one can of Campbell’s™ condensed soups. If you want to make more and store it for later use, just increase the ingredients in proportion to one another.
This basic recipe does not contain heavy cream, but relies on a roux-base recipe: flour (wheat flour) and butter, therefore it is not gluten-free as written. You can swap out an all-purpose gluten-free flour in the same amount. It doesn’t taste any different and the texture remains the same as if you used all-purpose wheat flour and still turns out to be a great recipe!
Here’s all you need
It’s super easy to make your own cream soup! This easy alternative to canned condensed soup can be made in minutes! I use this recipe for one of my favorite recipes, Green bean casserole at Thanksgiving and it’s delicious! Start with a few simple ingredients you probably already have in your kitchen:
- 1/2 stick butter (4 tablespoons)
- 4 tablespoons flour (1/4 cup)
- 1 -1 ½ cups milk (you can use 2% or whole milk)
- 1 teaspoon Better Than Bouillon Paste (low-sodium) or 1 low-sodium bouillon cube (chicken flavor)
Feel free to add a pinch of onion powder or garlic powder, salt and pepper to your taste buds.
How to make it
If you’re like some home cooks and have an aversion to using high sodium canned soups, this easy recipe is for you!
Homemade condensed soup takes about 5-minutes to make. Simply add to casseroles, soups, stews or refrigerate for later use. Take note that bouillon “cubes” are often high in sodium, so wait until the condensed soup-base is done before you add salt.
In a small sauce pan on medium low heat, melt butter, whisk in flour, pour in milk (it’s a good idea to make sure the milk isn’t super cold); allow to heat whisking constantly and bring to a gentle boil; add chicken bouillon paste or cube
Whisk in the bouillon paste or cubes and cook on low heat to desired thickness…
Taste for seasonings…keep in mind the ingredients of the recipe you’re adding the condensed soup to-if you’re thickening a casserole that already has garlic in it, then you might not want to add any garlic powder to your homemade condensed version.
The beauty of this recipe is that it’s a perfect replacement for canned soups and you can use it in different recipes!
Storage
Homemade condensed soup will last up to a week in the fridge and up to 2 months in the freezer-when secured in an airtight container properly. I usually make a big batch of this and freeze it. When you’re ready to use the soup base, let it thaw to room temperature, then add it to your casserole, or add it to your homemade soup or stew.
Variations and different flavors of homemade condensed soup
Here’s how to convert this homemade cream of chicken soup into homemade cream of mushroom soup, cream of celery soup or cream of tomato soup.
In short, use the above recipe and add pureed celery or mushrooms for these types of flavored condensed soups. The Cream of mushroom, substitute beef bouillon for chicken. Make these easy swaps for different flavors:
- Cream of Celery Soup: add 1-2 stalks of pureed celery to the recipe or sprinkle in a little celery salt and/or celery seed (yes; you still add the chicken bouillon)
- Cream of Mushroom Soup: substitute beef bouillon for chicken bouillon cubes, add a pinch of garlic powder; add 4-5 pureed mushrooms per cup of soup
- Cream of Tomato Soup: add 2 tablespoons of tomato paste to the recipe (yes; you still add the chicken bouillon)
I realize that sometimes, it’s just easier to grab a can of soup or a soup mix off the shelf at the grocery store, but I think you’ll find the best part of making your own cream of chicken soup – or any condensed soup-is that homemade takes minimal effort, is a healthier substitute, and one of the great ways you can control the sodium content in your diet!
Related Recipes:
- Chicken Spaghetti
- Chicken Pot Pie
- Homemade Chicken Broth
- Wisconsin Beer Cheese Soup
- Organic Cream of Broccoli Soup
- Cream of Potato Soup (Vegan)
- How to Fix Over Salted Soups and Stews
♥ If you make this recipe, please be sure to comment and leave a rating! I love to hear from you!
Condensed Soup Alternative
Ingredients
- ½ stick butter , unsalted; (4 tablespoons)
- ¼ cup flour (4 tablespoons); all-purpose
- 1½ cups milk (not too cold) , 2%; add 1 cup first; if you want the soup thinner, add remaining milk
- 1 teaspoon chicken bouillon , low-sodium: Better Than Bouillon or 1 cube
- ½ tsp garlic powder (optional)
- salt and pepper , to taste
Instructions
- Melt butter in saucepan on medium low heat½ stick butter
- Sprinkle in flour; whisk¼ cup flour
- Add milk; whisk and heat to a gentle boil1½ cups milk (not too cold)
- Add chicken bouillon paste or cube1 teaspoon chicken bouillon
- Cook on low, whisking constantly, until mixture thickens
- Taste for salt and pepper; add garlic powder (optional)salt and pepper, ½ tsp garlic powder
Notes
- If you don’t have milk, use 1/4 cup nonfat dry milk + 1 cup water = 1 cup of milk
- If you don’t have butter, use oil
- If you don’t have chicken bouillon paste or cubes, use chicken broth (if you use broth, you’ll want to increase the amount of flour)
- Cream of Celery: add 1-2 stalks of pureed celery or a teaspoon of celery salt to the recipe (yes; you still add the chicken bouillon)
- Cream of Mushroom: substitute beef bouillon for chicken; add a pinch of garlic powder; add 4-5 pureed mushrooms per cup of soup
- Cream of Tomato: add 2 tablespoons of tomato paste to the recipe (yes; you still add the chicken bouillon)
Thank you so much for sharing this condensed soup alternative!
You’re most welcome! It comes in handy if you’re watching your sodium or don’t want to used canned condensed soups!
Can the condensed soup alternative be frozen? I would like to have it ready to go when I need a condensed soup. Thanks for the recipe,
Yes, Pat! It can be frozen for up to about 2 months. Let it thaw to room temperature before adding it.