Homemade Condensed Cream of Chicken Soup is an easy-to-make and versatile kitchen staple. Use it as a convenient base for your favorite casseroles, soups, and more.

homemade condensed cream of chicken soup in a flip-top glass jar on a wood and marble board
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Before You Start Cooking

  • This Condensed Cream of Chicken Soup works as a 1:1 substitute for canned soup and adds a rich, homemade flavor to your favorite comfort food recipes. (My family prefers it to canned!)
  • You can easily control the sodium by using low-sodium broth and chicken base, seasoning the soup to taste with salt.
  • This recipe yields slightly more than two 10.5-ounce cans of condensed soup. It’s great for meal prep—store it in the fridge in ready-to-use portions.

How to Make Homemade Condensed Cream of Chicken Soup

overhead of ingredients needed to make condensed cream of chicken soup in bowls and measuring cups on a wooden board with text label overlays

Note: This section provides a step-by-step walkthrough of the recipe process. For the complete recipe with exact ingredient measurements, scroll down to the recipe card at the end of this post.

Step 1: Make the Roux

To start, you’ll make a roux—though in this recipe, it’s slightly modified from the classic 1:1 ratio of fat to flour. We’re using a little more flour to get the thick consistency we need for condensed soup.

Melt 1/4 cup of unsalted butter on the stove in a medium pot (I use a 3-quart saucepan) over medium-high heat. I like using Kerrygold in this recipe for its rich flavor and golden hue.

a half stick of butter partially melted in a pot on a wood board
Melting the butter.
flour being whisked into melted butter in a pot on a wood board
Whisking in the flour.

Once the butter has melted, reduce the heat to low and add the all-purpose flour, whisking to combine. The mixture will be very thick and look clumpy at first. As it cooks, it will loosen slightly to more of a paste-like consistency.

Continue cooking the roux for about 3 minutes, stirring or whisking constantly. Be careful not to let it brown—we want it to stay a white roux, not blonde or brown.

a thick roux being whisked in a pot on a wood board
Very thick right after whisking in the flour.
lightly cooked roux being whisked in a pot on a wood board
After cooking the roux for 3 minutes. Note the slightly looser texture.

Step 2: Add Chicken Broth or Stock

Take the pot off the heat and gradually whisk in chicken broth or stock, adding it to the pot 1/2 cup at a time.

The mixture will thicken significantly with the first few additions of stock. For a lump-free soup, be sure to whisk thoroughly and ensure the mixture is smooth before adding your next 1/2 cup of stock.

chicken stock being poured from a measuring cup into a pot of roux while being whisked
Gradually adding the stock and whisking.
very thick homemade condensed cream of chicken soup after adding a quarter of the stock, in a pot with a whisk
Whisked until smooth before adding more stock.

Tip: Choosing Your Chicken Broth

The sodium content in store-bought chicken broth or stock can vary widely, with some brands containing as much as 800 mg (or more) of sodium per cup. This can make your homemade condensed soup very salty.

I recommend using a low- or reduced-sodium variety or use homemade chicken broth. You can always adjust the salt to taste later, either in the condensed soup itself or the dish you’re using it in.

When developing this recipe, I used Kirkland Signature Organic Chicken Stock from Costco, which has 440 mg of sodium per cup—a good balance for most dishes. If you prefer a very low-sodium option, I like Pacific Foods Organic Free Range Chicken Broth, with just 50 mg of sodium per cup.

chicken stock being poured from a measuring cup into a pot of cream of chicken soup while being whisked
Continuing to whisk in the stock 1/2 cup at a time.

Step 3: Add Milk and Seasonings

Once all the stock is incorporated, whisk in the following ingredients:

  • Milk. I use whole milk for its creaminess, but 2% works fine too.
  • Roasted Chicken Base. Adds concentrated, rich chicken flavor to the soup. I like using reduced-sodium Better than Bouillon.
  • Poultry Seasoning. Use a salt-free seasoning—my favorite is Bell’s Seasoning, a mixture of ground (dried) rosemary, oregano, sage, ginger, thyme, and pepper.
  • Other Ground Spices: Onion powder, garlic powder, celery salt, and a pinch of sweet paprika add savory, aromatic flavor.
  • Kosher Salt and Freshly Ground Black Pepper. Adjust the salt to taste depending on the broth/stock you’ve used.
pouring milk from a liquid measuring cup into a pot of condensed cream of chicken soup
Adding the milk.
whisking ground spices into a pot of un-thickened condensed cream of chicken soup.
Whisking in the spices.

Step 4: Simmer and Cool

Return the pot to medium heat and bring the soup to a gentle boil, whisking often. Once it starts to bubble, let it cook, whisking, for 3-4 minutes.

As the soup heats, it’ll start to thicken and the bubbles will rise to the surface and pop more slowly. You’ll be able to hear the thicknness in how they pop. This is a good sign it’s reaching the right consistency.

homemade condensed cream of chicken soup being whisked in a pot after cooking to thicken
Thickened consistency after cooking.

Remove the soup from heat and season to taste with extra salt, if needed. At this point, you can pass it through a mesh strainer to remove any lumps. (If you added your stock slowly to the roux and whisked well enough, you’ll be able to skip this step.)

Transfer the soup to a heat-safe, lidded container. To prevent a skin from forming as the soup cools, I like to press a piece of plastic wrap directly onto the surface.

I recommend cooling the soup to close to room temperature before using it in recipes; it will thicken significantly as it cools. Don’t let it sit out for more than 2 hours—I pop it in the refrigerator within an hour of making it.

Variations

Herbed Cream of Chicken Soup: While the poultry seasoning already adds herbal flavor, you can also mix in 1 teaspoon of dried parsley flakes and/or 1/2 teaspoon of dried basil or dill.

Add Diced Chicken: Stir in 1/4 cup of finely diced cooked chicken breast after cooking the condensed soup. Keep in mind that adding chicken will reduce the soup’s fridge shelf life to 3–4 days, starting from when the chicken was cooked.

Unsalted Soup: Use unsalted broth or stock and omit the kosher salt. Substitute an equal quantity of ground celery seed for the celery salt and salt-free bouillon powder (granulated bouillon) for the chicken base.

a spoonful of homemade condensed cream of chicken soup held over a glass jar of the soup

Storing The Soup

Homemade Condensed Cream of Chicken Soup can be stored in the refrigerator for up to 5 days in an airtight container. When chilled, it will thicken more than canned versions (photo below)—this is normal and won’t affect how it performs in recipes. Stir it well before measuring it out.

You can freeze the soup in an airtight container for up to 3 months, though it’s not my preferred storage method. If you decide to freeze it, keep these tips in mind:

  1. Leave 1/2 inch of headspace at the top of the container to allow for expansion.
  2. Thaw the soup overnight in the refrigerator.
  3. Once thawed, the soup will thin slightly and may separate and appear a bit grainy. Whisk it vigorously to re-emulsify. It will come back together smoothly when reconstituted and heated.

For the best texture, I strongly prefer storing this Condensed Cream of Chicken Soup in the fridge rather than freezing it.

Since this soup contains milk and flour, it isn’t suitable for canning. (Read more about Foods That Are Not Safe To Can from Penn State Extension.)

overhead closeup of a refrigerated jar of homemade condensed cream of chicken soup
Thicker consistency after refrigerating overnight.

How to Use Homemade Condensed Cream of Chicken Soup

  1. Quick Cream of Chicken Soup: Mix equal volume measurements of condensed soup and milk in a pot (i.e., for every 1 cup of condensed soup, use 1 cup of milk). You can also use a mixture of milk and water or broth for reconstituted soup that isn’t as rich. Warm it up on the stove over medium heat, whisking until the soup is heated and smooth.

Tip: To add texture to your soup and make it more filling, stir in diced or shredded cooked chicken breast, steamed mixed vegetables, and a little chopped fresh thyme after reconstituting it. (Measure the add-ins with your heart!) Serve with a biscuit for a quick take on Chicken Pot Pie Soup.

chicken pot pie soup in a white double handled soup bowl next to a jar of homemade condensed cream of chicken soup and a plate of biscuits
Easy “Chicken Pot Pie” Soup from reconstituted Cream of Chicken Soup.
  1. Use in recipes calling for canned condensed soup: This recipe makes a little bit more than two 10.5-ounce cans of condensed soup (each can holds about 1-1/4 cups). Use the cooled, homemade condensed soup in a 1:1 ratio for canned. So, if a recipe calls for one 10.5-ounce can of condensed soup, measure out 1-1/4 cups of the homemade version.

I’ve tested this recipe in several family-favorite casseroles that call for canned condensed soup, and it’s worked beautifully. While I can’t guarantee it will work perfectly in every recipe, it’s been a reliable and flavorful alternative in the ones I’ve tried.

Two of our favorite recipes to make with this soup are Chicken Broccoli Rice Casserole and Crockpot Hashbrown Potato Soup.

More Soup Recipes

Homemade Condensed Cream of Chicken Soup

Learn how to make homemade Condensed Cream of Chicken Soup with this simple recipe! Perfect for casseroles, soups, and more, it’s rich, flavorful, and easy to customize the sodium content to your preferences.
Prep Time: 10 minutes
Cook Time: 15 minutes
Cooling Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 5.5 servings (1/2 cup condensed soup)

Ingredients

  • 4 tablespoons unsalted butter (I use Kerrygold)
  • 9 tablespoons all-purpose flour (1/2 cup plus 1 tablespoon, 70.3 grams total)
  • 2 cups chicken broth or stock (see note)
  • 1 cup milk (see note)
  • 1 teaspoon roasted chicken base (I use Better Than Bouillon Reduced Sodium)
  • 1/2 teaspoon onion powder , lightly rounded (see note below)
  • 1/4 teaspoon granulated garlic powder , lightly rounded
  • 1/4 teaspoon poultry seasoning (I use Bell's Seasoning), lightly rounded
  • 1/4 teaspoon celery salt , lightly rounded
  • 1 pinch sweet paprika
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1/4 teaspoon freshly-ground black pepper
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Instructions 

  • In a medium saucepan, melt 1/4 cup of unsalted butter over medium heat. Once melted, reduce the heat to low and whisk in the flour. Whisk continuously for about 3 minutes to cook out the raw flour taste and avoid browning, keeping the roux light in color. The mixture will start out very thick and clumpy but will loosen slightly into a more paste-like consistency as it cooks.
  • Remove the pan from the heat and slowly whisk in 2 cups of chicken broth or stock, 1/2 cup at a time. Whisk to fully combine each addition and smooth out any lumps before adding more liquid.
  • Whisk in the milk, chicken base, onion powder, garlic powder, poultry seasoning, celery salt, paprika, salt, and pepper.
  • Place the pot back on medium heat and bring the mixture to a boil, whisking frequently. Once it starts to bubble, cook for 3–4 minutes, gently whisking continuously until the soup thickens. You'll notice that the bubbles that rise to the surface will pop more slowly when the soup is ready.
  • Season the soup to taste with additional salt, only if needed. If desired, you can strain the mixture through a mesh sieve to remove any lumps before storing. (You might not need to strain if the stock was whisked in incrementally and whisked thoroughly.)
  • Transfer the soup to a heat-proof container and cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Cool to room temperature before using in a 1:1 ratio for canned condensed soup in your favorite recipes. If you're making the condensed soup to use later, refrigerate it within 2 hours.
  • Store in an airtight container in the refrigerator for up to 5 days. Freezing is possible but not preferred due to a slight change in consistency after thawing. See Storing the Soup in the article above for more information and instructions.

Notes

Serving Size: The serving size and nutrition estimate have been calculated for the soup in its condensed form, not reconstituted.
Milk: I use whole milk, but you can substitute 2% (the soup will be slightly thinner). I don’t recommend using 1% or skim milk and haven’t tested non-dairy milk alternatives. 
Ground Spices: When measuring onion powder, garlic powder, poultry seasoning, celery salt, and paprika, I use lightly rounded (not heaping) measuring spoons instead of leveling them. (To do so, I dip the measuring spoon into my spice jar and lightly shake off the excess.)
I’ve found that this gives the soup just the right amount of seasoning—a little bit more than a leveled measurement but less than the next standard size of measuring spoon. For reference, here’s how my “lightly rounded” measures translate by weight (you don’t need to be this exact!):
  • Onion Powder: 1.6 grams
  • Granulated Garlic Powder: 1.2 grams
  • Celery Salt: 1.5 grams
  • Bell’s Seasoning: 0.5 grams
  • Paprika: 0.2 grams
Chicken Broth/Stock: Sodium levels in store-bought broth/stock can vary by quite a bit, with some containing over 800 mg per cup. Opt for a low- to moderate-sodium or homemade broth/stock to control salt levels, and adjust seasoning as needed. I used Kirkland Signature Organic Chicken Stock (440 mg sodium per cup) for this recipe, but also recommend Pacific Foods Organic Free Range Chicken Broth (50 mg sodium per cup) for a lower-sodium choice.

Nutrition Estimate

Serving: 0.5cup | Calories: 161kcal | Carbohydrates: 13g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 448mg | Potassium: 163mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 338IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

About our recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.

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