Homemade Condensed Cream of Chicken Soup Without Additives

If you’re tired of the canned stuff, give this homemade condensed cream of chicken soup a try. It takes less than 15 minutes from start to finish. No additives, just pantry ingredients including chicken broth, milk, flour, onion and garlic powder, and a few other staples. The condensed soup thickens quickly into a rich, creamy base you can use anywhere a can of condensed cream of chicken soup is called for.

I’ve been making this condensed soup for years as a reliable ‘save’ when a recipe calls for it, and once you taste it, you may never go back to the can.

 

One of the things I love about this recipe is that it gives you other options for store-bought canned soup. I love to use it in my Crock Pot chicken and dumplings recipe because it gives it a homemade flavor and helps thicken it up. I also love to add it to potato soup because it helps thicken it, as well, and adds some brothy chicken flavor.

Prep Time	Cook Time	Servings	Prep Level
5 minutes	8 minutes	11 ounces	Beginner +

Julie’s Ingredient Notes

Having the right ingredients makes this a foolproof recipe. There are a few adjustments you can make to suit your needs.

• Butter – Salted vs unsalted: Either one will work. If you use salted butter, start with less added salt and taste to adjust at the end.
• Chicken stock or chicken broth – both work for this recipe and will thicken. Stock is usually richer tasting, and the broth is a bit lighter.
• Milk – whole milk tastes richer, and lower-fat milk works, but it will be a little thinner. I used 2% for this recipe, but you can use your favorite.

Full printable recipe and instructions listed at the bottom of the post in the recipe card.

Step-By-Step Instructions

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 whisk until all of the lumps are gone. Add the milk and broth slowly while whisking to help prevent lumps.

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. 

Add the butter to the saucepan and let it melt. Add the flour mixture to the butter in the saucepan. Cook the flour at least 60-90 seconds to help prevent that “raw flour” taste. Keep whisking to avoid any lumps.

Simmer until thick, then remove from the heat, as overcooking can make it too thick and pasty.

Storage, Freezing, And Reheating

You can keep the soup refrigerated for up to one week. Because condensed soup contains milk, it doesn’t freeze well, so I don’t recommend freezing it.

Because the soup contains dairy, it cannot be canned.

To reheat it, add a splash of milk or broth and microwave for about 30 seconds or until it’s warm. You can also add it to a saucepan and reheat over low heat for a few minutes, until heated through.