(Condensed) Homemade Cream Of Chicken Soup

You will not believe how easy it is to make this condensed homemade cream of chicken soup recipe! Perfect for soups and casseroles, and easy to customize for different diets.

Homemade Cream of Chicken Soup -- perfect for soups and casseroles and SO easy to make homemade! | gimmesomeoven.com

Oh yes.  You read that title right.  We’re going retro today and talking about one of the staples of my childhood — condensed soups.

Of course, the main reason that most families had (and still have) condensed soups sitting in their pantry is to use them for the other staple of my childhood — casseroles.  (So. Many. Casseroles.)

But our family actually bought condensed cream of chicken soup to turn it into its original namesake — a nice hot bowl of cream of chicken soup!  And oh boy, did I love that soup.  My sister and I would be stoked when we arrived home from school and saw that familiar can sitting out on the stove for dinner that night.  And then once I learned how easy it was to whisk together the can of mysterious molded glop with a can of milk and — poof! — magically make soup?  Oh yeah.  You’d better believe that this soup was on regular rotation in my dorm room when I first learned how to cook.

But sadly, you know where this is going…

Tons of preservatives.  Ingredients you can’t pronounce.  Processed everything.  I know, modernity is a bummer.

Because of such, I sadly haven’t bought a can of condensed soup in years.  But when my neighbor Christine brought over a box of canned goods from her pantry the day before she moved, the ol’ craving returned as soon as I saw those familiar red and white cans.  And then I desperately wanted soup.  And then I wanted casserole.  And then I began wondering if I could just make the darn stuff homemade.  And as it turns out…you can!

Seriously friends, we should have been doing this from the start.  Homemade condensed soups are ridiculously easy.  Let me show you.

Homemade Cream of Chicken Soup -- perfect for soups and casseroles and SO easy to make homemade! | gimmesomeoven.com

As I imagined, all that you really need to make condensed homemade cream of chicken soup are four main ingredients: chicken stock, milk (you can use any kind), thickener (flour), and a few seasonings.  Oh, and if you want to be like the original, you can also add in some diced cooked chicken.  That used to be my favorite part of the soup, back in the day.

Homemade Cream of Chicken Soup -- perfect for soups and casseroles and SO easy to make homemade! | gimmesomeoven.com

In order to thicken the soup, some recipes have you make a roux with flour and butter/oil.  Then others have you just cook the flour right in there with the liquids.  I made a few test batches of each, and the second method is arguably the easiest (and is pictured below), but you can go with whatever sounds best to you.

The great news is that you can customize these main ingredients however you’d like:

  • Chicken Stock: If you make homemade stock, then you really win the gold star for this one.  I was in a hurry so I went with Trader Joe’s organic stock, which I love.
  • Milk: I went with 2% milk, but you can literally sub in just about any kind of milk in this recipe.
  • Flour: Feel free to also experiment with flours.  I just went with all-purpose flour this time, but have read success stories with whole-wheat and gluten-free varitities
  • Seasonings: I kept mine fairly simple, since the stock is already pretty well-seasoned.  I do like mine a little more on the salty side, since this recipe is meant to be condensed, but feel free to omit the salt and/or use a reduced-sodium chicken stock if desired.

Homemade Cream of Chicken Soup -- perfect for soups and casseroles and SO easy to make homemade! | gimmesomeoven.com

So to make the soup, go ahead and whisk together your milk and flour until the flour is dissolved and the mixture is smooth.

Then bring your stock to a boil in a medium saucepan.

Homemade Cream of Chicken Soup -- perfect for soups and casseroles and SO easy to make homemade! | gimmesomeoven.com

Slowly add in the milk mixture, whisking to combine.  Then whisk in your seasonings, and let the mixture come to a very low boil for about 3 minutes or until it has thickened.

Stir in the chicken, if you’d like.

Homemade Cream of Chicken Soup -- perfect for soups and casseroles and SO easy to make homemade! | gimmesomeoven.com

And then your condensed soup is ready to go!  It will definitely thicken up even more as it cools and returns to room temperature.

Homemade Cream of Chicken Soup -- perfect for soups and casseroles and SO easy to make homemade! | gimmesomeoven.com

Then either go ahead and use it for a recipe, or store it in a sealed container in the refrigerator.  It should keep for up to 1 week.

I used mine to make my favorite — some actual cream of chicken soup — although in my wise old age, I decided to take an extra 10 minutes to add in some extra carrots, onion, celery and chicken.  And oh boy, it was like I was 10-years-old again.  This totally hit the spot!!!  Recipe coming on the blog tomorrow.  And also stay tuned for a condensed cream of mushroom soup recipe and even a casserole or two coming soon.

Once I start with the condensed soups, apparently I can’t stop.  Enjoy!

Homemade Cream of Chicken Soup -- perfect for soups and casseroles and SO easy to make homemade! | gimmesomeoven.com

(Condensed) Homemade Cream of Chicken Soup

This condensed homemade cream of chicken soup recipe is simple to make, easy to customize, and even tastier than the original canned version!


  • 1 1/2 cups chicken stock
  • 3/4 cup milk
  • 1/2 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. freshly-ground black pepper
  • 1/4 tsp. onion powder
  • 1/8 tsp. celery seed (optional)
  • 1/8 tsp. dried thyme
  • 1/4 cup finely diced cooked chicken


Add chicken stock to a large saucepan and bring to a boil over medium high heat.

In a separate bowl, whisk together milk and flour until the flour is dissolved.

Slowly pour the milk mixture into the boiling chicken stock, whisking to combine. Whisk in remaining seasonings. Reduce heat to medium, and bring the mixture back to a very low boil, stirring constantly so that the bottom of the pan does not burn. Let the mixture boil for about 3 minutes or until thickened. Then stir in the chicken (if using), and remove pan from the heat.

Either use the condensed soup in a recipe immediately, or transfer it to airtight containers and store in the refrigerator for up to 1 week.

*This recipe is NOT meant to be consumed as-is. It is a concentrated soup, which means that it either needs to be diluted to be eaten as a soup, or mixed into a recipe that calls for condensed soup. :)

*I also made a double batch for the photos.


Heat 2 Tbsp. butter in a large saucepan over medium-high heat until melted. Add 2 Tbsp. flour, and stir until combined. Let the mixture cook for 2 minutes, or until the flour is cooked and slightly toasted. Then gradually whisk in your stock until the mixture is completely smooth. Stir in the milk and seasonings. (Using the same measurements of stock, milk, seasonings as above.) Bring to a simmer, stirring constantly, until the mixture has thickened.

Either use the condensed soup in a recipe immediately, or transfer it to airtight containers and store in the refrigerator for up to 1 week.


If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Edited: There are already lots of comments about canning and/or freezing this condensed soup.  I do not recommend canning it because of the milk/dairy.  I have heard from readers who have tried freezing the condensed soup that it works, though.

Homemade Cream of Chicken Soup -- perfect for soups and casseroles and SO easy to make homemade! | gimmesomeoven.com

Leave a Comment:


  1. anne — January 2, 2015 @ 7:00 pm (#)

    Thank you!  Like so many have already said; I don’t want to buy anything that processed but I needed cream of chicken for a casserole.  Mine turned out thinner than yours, but I’ll keep trying.  It seemed to have worked just fine in the potato casserole dish.  

  2. Lorna Kohl — January 8, 2015 @ 12:16 pm (#)

    Just made this and it looks beautiful as it sits here all warm and cooling. Thank so much! Excited to use it this evening in our recipe of pure comfort food!

  3. Anna — February 1, 2015 @ 8:15 pm (#)

    Tried this tonight in an old favorite crock pot recipe. Not only was it easy, but it made the dish taste better than ever before. It rocked. Nice work.

  4. Ashley Nicole — February 5, 2015 @ 12:09 pm (#)

    I haven’t had a chance yet to scroll through the comments, but have you made other varieties of cream of ___ condensed soup? Like broccoli, mushroom or celery?

    • Ali — February 5, 2015 @ 3:43 pm (#)

      Yep, we also have a cream of mushroom soup on here. Enjoy!

  5. sparky vee — March 7, 2015 @ 7:59 pm (#)

    #GIMMESOMEOVEN…kudos, great name !!

  6. Jessica — March 24, 2015 @ 5:45 am (#)

    Is it possible to use silk or almond milk for this recipe . I am looking to find alternate recipes for my family as my oldest son is allergic to all dairy products. I have a butter subsitute to make the rue. Thank you in advance 

    • Ali — March 25, 2015 @ 1:11 pm (#)

      Hey Jessica, yes you should definitely be able to use Silk or almond milk instead. I hope it works out for you!

  7. Patty — March 28, 2015 @ 6:32 pm (#)

    Could this be pressured canned?

  8. Michelle — April 17, 2015 @ 8:03 am (#)

    I made this cream of chicken soup and my husband loved it.   Glad to know how easy it is to make and gluten free.  
    Next will be the mushroom soup.   

    • Ali — April 17, 2015 @ 9:07 am (#)

      Thanks Michelle! Glad it was a hit with your husband. : )

  9. Michelle — April 17, 2015 @ 8:16 am (#)

    I used white rice flour to make it gluten free.  And almond milk to make it dairy free also.  
    What a great soup base.   When recipes called for canned soups I always passed them up, Since they contain wheat.   
    But not anymore.  Made a Broccoli chicken rice casserole.   So good. 

  10. Tonya — April 17, 2015 @ 4:08 pm (#)

    Have you tried making it ahead of time and freezing it?

  11. Rebecca — April 20, 2015 @ 12:09 am (#)

    Can you pressure can this recipe? I would like to keep in cupboard 

  12. Jill — April 28, 2015 @ 4:52 pm (#)

    I made this tonight to use in my Chicken Divan recipe.  It was so easy to make, and tasted amazing!  I used vegan bullion cubes to make the broth, and it turned out great.  Thank you!  I had been buying expensive organic cream soups to use in casseroles, not realizing I could make my own for pennies!

    • Ali — April 29, 2015 @ 9:32 pm (#)

      Thanks Jill, I’m happy you liked it! : D

  13. Teresa — May 4, 2015 @ 9:23 am (#)

    Hey there. What could be used instead of flour? Any suggestions?
    Thank you.

    • Ali — May 5, 2015 @ 11:32 am (#)

      Hi Teresa! You could try cornstarch!

  14. Jess — May 18, 2015 @ 4:13 pm (#)

    My batch must have thickened much quicker than yours (whole wheat flour?) because I only got about 15 ounces instead of 20.

  15. Kendall — June 3, 2015 @ 8:28 am (#)

    Hi….could you use cornstarch ILO flour, to make this gluten free?  If so, how much cornstarch should you use?

    • Ali — June 3, 2015 @ 11:10 am (#)

      Hi Kendall! Yes, you could use cornstarch instead of flour. It’s got twice the thickening power, so you’d only need 1/4 cup of it in this recipe. Hope that helps answer your question!

  16. Monica P — June 8, 2015 @ 5:29 pm (#)

    My boyfriend and I have discovered that we are both gluten sensitive after completing a Whole30 so I have been dying to modify this to fit our needs. I loved the flavor of this recipe, but for the life of me could not get the right consistency with ANY gluten free flours (I just finished my ninth attempt). I finally think I have found something that is comparable. I used the Xanthan-free Flour Blend @ http://glutenfreeonashoestring.com/all-purpose-gluten-free-flour-recipes/ and I cut it down to 3 Tbsp.. Everything else turned into glue that would have given Elmer’s a run for its money. I don’t know if other people were having the same issues so I figured I would share.
    Also regarding the canning debate, I love having homemade canned goods in a pinch but was worrying about further thickening in the pressure canning process. Therefore, I am leaving out the thickening agent while jarring the chicken stock, almond milk, spices, and chicken pieces. If I were using regular milk I would leave that out too, but this way all you need to do is pop it on the stove and thicken it.
    Thank you so much, Ali! This is an absolute game changer. I’ll be canning a boatload this evening.

    • Hayley — June 9, 2015 @ 8:47 pm (#)

      Thanks so much for sharing, Monica! We admire your patience and determination to make this work gluten-free! We’re so happy you found something that works, and that you like it! : )

  17. Lee — June 15, 2015 @ 12:52 pm (#)

    Finally read all the comments and saw one ladies reason for not canning (no preservatives) but she suggested freezing instead. That would work also so thanks for the great idea.

  18. Cassie — June 23, 2015 @ 11:08 am (#)

    I don’t know why, but I can’t stand chicken stock/broth, but last Thanksgiving, I made stock from a turkey and I absolutely love it! We now have turkey once or twice a month so I can make plenty of stock. I highly recommend homemade turkey stock for a deeper, richer flavor.

    • Hayley @ Gimme Some Oven — June 25, 2015 @ 9:19 pm (#)

      That’s awesome, we’ll have to do more turkey stock! Thanks for sharing. : )

  19. Lynne — July 19, 2015 @ 1:50 pm (#)

    Love the recipe! Can’t wait to try it out this week. I hate using the canned processed cream of chicken soups.

    I wanted to say that this recipe cannot be canned at all. It has both dairy and flour in it which cannot be safely canned. Thanks again for sharing this recipe!!

    • Hayley @ Gimme Some Oven — July 19, 2015 @ 8:16 pm (#)

      Thank you Lynne, we’re happy you love it!

  20. rebecca w — August 4, 2015 @ 2:53 pm (#)

    Thank you for posting this delicious recipe, Im using some in a pot pie tonight, im really excited to see how it turns out. I doubled your recipe ut came out perfectly in consistency and was lovely tasting. I started mine by rendering some onion and garlic, mmm!

    • Hayley @ Gimme Some Oven — August 5, 2015 @ 10:33 pm (#)

      You’re very welcome, we hope you enjoy the recipe – pot pie sounds amazing! :)

  21. Ana-Maria Sanchez — August 31, 2015 @ 3:41 am (#)

    Love the recipe.  Can I freeze it?

    • Hayley @ Gimme Some Oven — September 2, 2015 @ 10:33 am (#)

      Thank you, we’re glad to hear that! Unfortunately though this isn’t freezer-friendly because of the amount of dairy.

  22. Roseanne — September 15, 2015 @ 8:39 pm (#)

    I made this recipe to use in mini pot pies, and I had left overs. Although you say it isn’t intended to be consumed as-is, I ate the left overs as soup and it was fine, I had no problem and mine wasn’t salty or goopy. I didn’t change anything and it was excellent! Thanks!

    • Hayley @ Gimme Some Oven — September 17, 2015 @ 9:01 am (#)

      That’s a great to know Roseanne! We’re happy eating that way was a success, and those mini pot pies sound fantastic! We’re glad you liked the recipe. :)

  23. NikkiD — September 24, 2015 @ 2:25 pm (#)

    Wow, this was super easy!! Just finished a batch for two meals…casserole muffins tonight and creamy chicken soup tomorrow night. Thanks for this fast and easy recipe!

    • Hayley @ Gimme Some Oven — September 26, 2015 @ 3:27 pm (#)

      Thanks Nikki, we’re happy you liked it! :)

  24. Lois Fitzgerald — September 28, 2015 @ 3:13 pm (#)

    I have been wondering about canning potato soup.  Guess not since it has milk in it.  I use instant potatoes to thicken it.  love these recipes.  I Have fallen heir to a bunch of veggies and I need to preserve them.  I Don’t want to freeze in case of a power outage

  25. Sam — October 1, 2015 @ 1:40 pm (#)

    Very good. One word of caution from an old restaurateur: If you add diced chicken to the soup, use it in 2 days, 3 max.

    • Hayley @ Gimme Some Oven — October 2, 2015 @ 4:18 pm (#)

      Good to know Sam, thanks for sharing that with us! :)

  26. Heather — October 15, 2015 @ 5:56 am (#)

    This was super easy and made the potato chicken lemon casserole delicious! My husband loved it and I will definitely make it again.  Cheaper and way better than  the can. THANK YOU! 

    • Hayley @ Gimme Some Oven — October 15, 2015 @ 12:25 pm (#)

      Awesome Heather, we’re glad you and your husband enjoyed this, and the casserole as well! :)

  27. Kara — November 2, 2015 @ 12:28 pm (#)

    Great recipe, but I’m baffled as to why anyone would make a roux without butter! Instead of mixing the milk with the flour, I used the same amount of butter as flour (a stick in this case…1:1, being the basic ratio for roux) and added everything else to it. Turned out awesome! I guess I’m kind of an odd duck for adding in fat whenever possible, but it’s a great way to make a meal more filling, especially in the fall/winter when we start burning more calories. 

  28. Titan — November 4, 2015 @ 10:06 am (#)

    Make this all the time and freeze it.It is the best,so easy, so cheap.  We make cream of mushroom and cream of celery as well. Just use fresh  mushrooms or fresh celery instead of chicken. You wont believe when you use it how much more flavor your dishes will have -vs- the canned stuff

    • Hayley @ Gimme Some Oven — November 4, 2015 @ 12:15 pm (#)

      Thanks for sharing with us! :)

  29. Adrianne — November 22, 2015 @ 5:40 pm (#)

    Whipped this up tonight for thanksgiving prep. I used my homemade chicken bone broth that I made last weekend! It smelled amazing!! This recipe and instruction was so quick and easy to make! Thank you! 

    • Hayley @ Gimme Some Oven — November 23, 2015 @ 1:07 pm (#)

      We’re so glad you liked it Adrianne, thanks for sharing! :)


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