Homemade Condensed Cream of Chicken Soup is an easy recipe to make and you most likely have the ingredients right there in your pantry.
It’s great to have this recipe on hand in case you’re like me and decide to cook a meal at the last minute that calls for a can of cream of chicken soup and you don’t have it.
Condensed Cream of Chicken Soup is not an expensive item, but it’s great to tuck this recipe away for times when you need it and don’t have it.
Recipe and printable instructions listed below
Mix the flour, garlic salt, onion powder, black pepper, and salt in a medium-sized bowl.
Add the milk and chicken stock (or broth), and mix until all of the lumps are gone.
I used 2-percent. The creamier the milk, the creamier it will taste.
Mix it up well before you pour it into the saucepan. I use a whisk and it works great to get rid of the lumps. That way, it’s nice and smooth when it’s done.
Recipes that use cream of chicken soup:
- Easy Southern Chicken and Dumplings
- Chicken and Rice Crock Pot Casserole
- Creamy Ritz Cracker Ritz Casserole
- Cheesy Slow Cooker Potato Soup
- Jiffy Cheeseburger Casserole
Add the butter to the saucepan and let it melt.
Is there anything more beautiful in the kitchen than butter? Not much! Well, the smell of melting butter, because you know it’s time to eat soon.
Add the flour mixture to the saucepan of butter. Once you add the mixture to the pan, it will take less than five minutes to thicken.
The cream of chicken soup recipe cooks fast. That is one of the reasons I mix the flour in well before I put it in the pan.
Don’t walk away and do dishes, because it cooks so fast, and if you’re not paying attention, you will end up with some lumps.
The lumps are not the end of the world, but it’s a lot prettier and easier to mix into other things when it’s smooth.
That’s it! It’s that easy.
This recipe will make approximately 10 to 11 oz. of condensed cream of chicken soup. A can of condensed soup from the store is 10.5 ounces, so this fits the bill.
You can use it immediately, or put it into a mason jar and save it for a couple of weeks in the refrigerator.
Can I eat cream of chicken soup by itself?
Yes, and it tastes wonderful but much better mixed into a meal.
Can I use chicken broth instead of cream of chicken?
You can, however, cream of chicken soup is much thicker and includes flour in the recipe, and broth does not.
- 3 Tbsp. butter
- 1/2 cup chicken stock or chicken broth
- 1/2 cup milk
- 3 Tbsp. all-purpose flour
- 1/2 tsp. garlic salt
- 1/4 tsp. onion powder
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- Mix the flour, garlic salt, onion powder, salt, and black pepper in a medium-sized bowl.
- Add the milk and chicken stock. Mix until all of the lumps are gone.
- Add the butter to a saucepan and melt on medium heat.
- Add the flour mixture to the saucepan and cook on medium until thickened.
Use immediately, or pour into a glass jar and save in the refrigerator until ready to use. Keeps up to two weeks.
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Amount Per Serving: Calories: 47 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 10mg Sodium: 255mg Carbohydrates: 3g Fiber: 0g Sugar: 0g Protein: 1g
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