Homemade Condensed Cream of Chicken Soup
Forget canned condensed cream soups! This 5-minute recipe makes cream of chicken soup, cream of celery or cream of mushroom soup with just a few simple ingredients- butter, flour, milk, bouillon and a few simple seasonings.
Use this recipe for just about any “cream of whatever soup” you need for your favorite recipes!
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.
Ingredients for homemade cream of chicken condensed soup
This recipe makes 12 ounces of condensed soup. If a recipe calls for “one can of cream of …soup”, measure out one-cup and 3 tablespoons of this homemade version.
- 1/2 stick butter (4 tablespoons)
- 4 tablespoons all-purpose flour (1/4 cup) – you can substitute with gluten-free flour if you prefer
- 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
- Feel free to add a pinch of onion powder or garlic powder, salt and pepper to your taste buds.
How to make it
This takes about 5-minutes to make and yields 12 ounces – that’s 1½ cups. A can of condensed soup is 10.5 ounces. Use this the same as you would a canned soup. If a recipe calls for “one can of cream of chicken soup”, then use about one cup + 2 tablespoons of this homemade version.
Bouillon is often high in sodium, so wait until it’s 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…season to taste with salt and pepper
Notes about this recipe
- This recipe yields 12 ounces (1 ½ cups.) A can of “condensed” soup is typically 10.5 ounces
- Use this in a 1:1 ratio with any recipe that calls for canned soup. If a recipe calls for one can of cream of chicken soup, use one cup + 3 tablespoons of the homemade version.
- This quick recipe is basically a basic white sauce with a few added ingredients. (See Variations below)
What is condensed soup?
It’s 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. The most popular and widely used is Cream of Chicken which was introduced in 1947.
Condensed Cream of Chicken Soup
Ingredients
- ½ stick butter , unsalted; (4 tablespoons)
- ¼ cup all-purpose flour
- 1½ cups milk (not too cold)
- 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 heat; sprinkle in flour and whisk½ stick butter, ¼ cup all-purpose flour
- Add milk and chicken bouillon and bring to a gentle boil; whisk constantly until mixture begins to thicken (about 2 minutes); remove from heat1½ cups milk (not too cold), 1 teaspoon chicken bouillon
- 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)
Nutrition Estimate
Storage
This 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 soup or stew.
Variations
Convert this recipe into homemade cream of mushroom soup, celery or tomato soup.
- 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)
By making your own, you 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
- How to Fix Over Salted Soups and Stews
Updated 2025
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.