Homemade Condensed Cream of Chicken Soup is a cinch to make when you need a substitute. 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 away this recipe for times when you need it and don’t have it.
Recipe and directions are listed below, and ready to print.
Mix the flour, garlic salt, onion powder, black pepper, and salt in a medium-sized bowl.
Add the milk (I used 2-percent. The creamier the milk, the creamier it will taste), chicken stock (or broth), and mix until all of the lumps are gone. I mix it up well before I 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.
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. It 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 fast, and if you’re not paying attention, you will end up with some lumps. It’s 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.
You can use it in Easy Ground Beef Pot Pie Recipe, or in homemade soups. Anytime you need condensed cream of chicken soup, you’ll have this recipe to use.
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Ingredients
- 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
Instructions
- 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.
- I would not keep it over two weeks.
Lee says
I wonder if I could do this with either a gluten free flour, or arrowroot starch. I will have to experiment. Thank you for posting this! Looks great!
Julie Pollitt says
Hi Lee! I would love to know how it turns out. That would be great to have the gluten-free option. Thanks!