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(Condensed) Homemade Cream Of Chicken Soup

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

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! |

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! |

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! |

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! |

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! |

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! |

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! |

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(Condensed) Homemade Cream of Chicken Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 14 reviews
  • Prep Time: 2 minutes
  • Cook Time: 13 minutes
  • Total Time: 15 minutes
  • Yield: About 2.5 cups 1x


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


  1. Add chicken stock to a large saucepan and bring to a boil over medium high heat.
  2. In a separate bowl, whisk together milk and flour until the flour is dissolved.
  3. 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.
  4. 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.
  5. *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. :)
  6. *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.

*Recipe very slightly adapted from Tammy’s Recipes  and Pinch of Yum.

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! |

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221 comments on “(Condensed) Homemade Cream Of Chicken Soup”

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  1. Thank you for this! My fav casserole uses condensed cream of chicken, but I hate buying it! I had no idea it was so easy to make!

  2. I just saw a recipe I wanted to make that called for cream of mushroom soup but I refuse to buy it. I’m so going to try this with mushrooms instead! Nice work, lady!!

  3. You just changed my life! Haha! Thank you for sharing!

  4. LOVE this Ali!! Such a great recipe to have!

  5. This is such a great idea!! Can’t wait to make my own!!

  6. I’m guessing this would be able to be canned and put up in the pantry if someone knows how to do that, or put in bags for freezer storage to stock up and use beyond a week? One day I will learn to can things, but I will try the freezer for sure. I really like this a lot!

    • Hi Holly,

      Sadly, I’m not a canning expert, but I’m doubtful that this recipe would work well canned since it does not include preservatives. My recommendation is to refrigerate and use it immediately. Best wishes!


  7. Awww, Yes! I just said to my Mom the other day that I wish I had a recipe for both cream of chicken & cream of mushroom soup. Now, I have one. Thanks.

  8. Such a great recipe to have on hand!

  9. Can’t wait to try this recipe. Do you know if you whether it freezes well?

    • Hi JD,

      I have not yet tried freezing it, but am a little doubtful how well it would hold up. If you give it a try, let me know!


  10. Now can we pressure can it so it can just sit in my cabinet ready to use whenever I need it just like that red and white can stuff from the store?

  11. I absolutely love that you created a homemade version. I pretty much never use canned anything…unless of course I can it myself. I do love the idea of creamed soups…and grew up with my grandmother cooking with them all the time. I am definitely going to try this! Looks easy too! Thanks for sharing, Ali!

  12. This looks great! I just recently started making my own chicken stock and I’m excited to try this too. Any idea how well this will freeze? Thinking about making a larger batch for future use. Thanks!

    • I was wondering the same thing. Or if you could “can” it for future use. It looks awesome, can’t wait to try it.

    • Did anyone come up with a answer about freezing?

    • Hi Martin,

      You are welcome to try it, but I’m worried that the mixture will separate a bit when freezing. This might not be a big deal if you just stir it again once it thaws, but I haven’t tried it so can’t say for sure.


  13. I can’t wait to try this! I still buy the canned version occasionally, but I love overseas and can’t find it just anywhere. It’s also quite expensive :( and well, like you said, filled with all kinds of extra stuff. Now I can make casseroles and stuff anytime I get the urge to! Thanks!!

  14. Does it freeze well?

  15. This looks really good! I’ll have to try this!

  16. Homemade is always better! Love this, Ali!

  17. This is so brilliant!!! Because I can assure you once I read the label of the canned stuff I have not purchased it since…

  18. Why have I never made my own condensed soup?! This is so wonderful Ali, a must make for SURE!!

  19. Thought you all would want to know this info. This recipe can be frozen and canned. If you freeze it you have to use a whisk to stir as it is heating and it will come right back to the creamy smooth stage. If canning you have to follow the recommended time and pressure for soups and you do not need preservatives to pressure can something. The heat and pressure take care of any bacteria. It should hold up for at least a year or more on the shelves. I have been doing these things for years upon years and it works.

  20. Could you make this dairy-free, like with almond milk? Looks delish!

  21. When you reconstitute this to use as a soup, do you use an equal amount of liquid? Also, at that time did you use water or milk? Thanks!

  22. If you are going to can this (pressure can only…) I would suggest using regular Clear Gel instead of flour. Flour is not recommended in canning.

  23. Sorry, but flour and milk are both on the “do not can” list – even pressure canning will not be safe.

  24. This sounds so good. I was wondering will you do a cream of celery addition? ^_^

  25. In order to can this, you would make it without the dairy products and add them when it’s time to use it in a recipe.

  26. It is not safe to “can” things that are thickened with flour (or cornstarch) in a home kitchen environment.
    It should freeze just fine!

  27. What kind of milk? Condensed milk? whole milk?

  28. Thank you for sharing this! I do want to chime in.on.the “can we can it” discussion….

    It is no safe, nor recommended to home can any recipe that contains flour or dairy.

    Freezing it would be your best alternative for preserving large batches of this.


    Here s a link to an article that talks about foods you should not can.

  30. I made this earlier today. It is really good much better than canned and very easy. Thank you for sharing it.

  31. What a great idea! I will definitely be trying this out in the near future

  32. I love this recipe! This is my second time to make it as a replacement for canned soup. Thanks so much for sharing. This is so easy – I won’t ever have to buy canned soups again!

  33. Hi! I made the Condensed Cream of Chicken Soup today (in preparation for tomorrow when I will be using it as an ingredient in Crock Pot Ranch Pork Chops). It came together so so easily, and I don’t know why I haven’t made it before! Part of me desperately wanted to add some milk and slurp it from the spoon on the stove (which may cause me to make it tomorrow for lunch since my son has been requesting soup all week). I also made your ranch seasoning (minus the buttermilk powder) to add to the crock pot ranch pork chops tomorrow. Thanks for posting such an easy way to make both!

  34. Do you think soymilk would work with this recipe?

  35. I’ve made this recipe twice today, once with mushrooms and beef broth to be used as cream of mushroom soup in tater tot casserole, and the other batch with chicken broth to be used as gravy. I used the roux method, using rice flour and flax milk. I didn’t dilute the mushroom mixture-just used it as it was, and it turned out nice and creamy. The chicken I will use tomorrow as gravy, but may add a can of cream of chicken to it for more eye appeal. Looking forward to trying it out in other recipes.

  36. Hi
    Is this recipe for pressure canning
    I am very new at canning and we do t gave a lot of places to make enquiries….. Australians don’t can

    • Hi Louise,

      Sorry, I do not recommend this recipe for canning. Best wishes.


    • Hi Louise, i dont can anything due to no canning supplies, but i do freeze batches of soups and gravies. for water based items i just add a small bit to thin it out, same for milk base items. i freeze these in all types of containers, i leave a little room for it to expand, and I will be freezing this as well when i make it.
      oh i must add, it is only my hubby and I, and we dont like to waste food. so any meal that is larger than normal, we package it so that it can be made for other meals and taken for lunches. :)

  37. I make a very similar condensed soup recipe and pressure can it…mine includes milk and flour as well. It’s an old pressure canner recipe and I’ve never had any problems!
    Also-anything canned with milk, meat or flour should be heated after opening and before consuming as a precaution anyway.

  38. You just made me a very happy woman, i didnt realize how easy the homemade soups were to make, no more canned for me. i use a lot of it too!
    I really loved it when you said we could add the extra veggies, since we totally love carrots and celery in our soups, and i also add dehydrated onions (pure fresh onion hater, but it does add flavor to recipes).
    Doing it homemade would also reduce the cost of it as well, since i love to cook anyways!
    i am trying to Homestead, and do as much as i can without buying pre-packaged. I have made my own laundry detergent for 2 years now. :)
    Thank you for posting!

  39. I found this recipe and thought I’d give it a try because it looked so simple and I love trying homemade things. I followed the directions closely using freshly-made chicken broth, 1% milk, all-purpose flour, and the recommended seasonings. It ended up more like a chicken gravy than the condensed cream if chicken soup I was hoping for. Also, the color was different than the pictures suggested: more like a pasty whitish-gray than the rich creamy yellow I expect from cream of chicken. The only thing I can think of is that my chicken broth wasn’t thick/concentrated enough to lend that beautiful golden color. But for the record, even though it turn out like I expected, it was still good. I added shredded chicken breast, more milk, a dash of Worcestershire sauce, some frozen peas, and additional seasoning to make the creamy sauce for haystacks (Hawaiian or Chinese, whichever you call it). It was yummy, and I’ll most likely make it again, but I’ll expect a gravy and not a soup. Four out of five stars for this recipe. :)

    • The color will probably vary depending on your stock. If you want it to be a bit more yellow in color, add a pinch of turmeric to the flour to boost the color naturally. I’m going to try this in a gfree version so wish me luck!

    • When you make your chicken stock leave yellow onion peels in whole and strain it out that will give you the nice golden color.

  40. I came up with my own recipe for condensed cream of chicken soup several years ago, because I wanted something reasonably healthy. But I have to chop carrots and celery for mine, so I’m definitely trying yours. I freeze mine all the time, because the recipe makes 3 times what I need for the dish I usually use it for. Freezing works well.

  41. Man, I have been looking for a can replacement for a million years. Awesome! Will this freeze okay do you think?

  42. Oh never mind….i see!

  43. I’ve never made a comment before so i wasn’t sure what the Website URL iis. can you can the condensed soup with the milk already in it? If so how please. Can you email me your answer? Not sure where to find your response. Will there be a problem canning stuff that has milk added to it?

  44. Thanks for this recipe. I was in the grocery store yesterday checking out organic versions and it’s quite pricey. It’s getting cold, and we love hotdish in the winter, so this will be awesome without the preservatives and MSG.

  45. Is the font used on the top of the jar a windows font? I just love it!

  46. Thanks for this. I am going to try this as soon as I hit enter. if it turns out as good as I think it will, I will make another batch and freeze it. Hopefully I will remember to come back and post what happens. I want to freeze it for like 2 weeks and see what happens. Talk at you again soon. :-)

  47. Thanks for this post.  My son is allergic to something Campbell’s puts in their soups which makes all those childhood casseroles impossible to make.  I look forward to trying this recipe.  

  48. This recipe is such a lifesaver! I was at a loss trying to figure out how to make casseroles for Thanksgiving, because I had to go gluten free this year. This recipe, and the Cream of Mushroom recipe, were so easy and quick. I substituted King Arthur gluten free flour and it came out great. Thanks!

  49. Hailing from England, this whole concept of “condensed” soup is a new one for me! I think I might try cutting out the middle step and doubling the milk from the start to make “normal” soup! Thanks for the recipe.

  50. Thank you for this recipe!  I am an American living overseas in a country in which cream soups are not readily available. Even if you can find them, they are expensive.  Today I am able to make my favorite cheesy potato casserole thanks to your soup recipe!