This small batch Homemade Condensed Cream of Chicken Soup recipe is super easy, budget friendly, can be adjusted to the amount needed for a recipe and can be prepared in under 10 minutes! It’s so simple that it just may convince you to never buy a can of condensed soup again.
Happy New Year, friends. This time of year I start making and baking our favorite comfort dishes. And, what’s a staple ingredient in most of those family comfort hot dishes (what we in Minnesota call hot dishes)? Yep, you guessed it, a can (or two) of Campbell’s condensed soup.
Whether you are avoiding label ingredients you cannot pronounce, you want to skip the extra trip to the store, or you are cooking for two and only need half a can...this is a fantastic substitute for soup in a can. With this small batch homemade condensed cream of chicken soup recipe, you can easily scale up or down to make the right amount called for in a recipe.
Use this in any casserole that calls for a can of condensed soup, such as my chicken and broccoli pasta casserole.
I have tried it in just about every recipe that I previously used canned condensed soup in with success. The difference is when I am cooking for two, I do not have to throw away half the can, instead I make the amount called for in the recipe. And its cheaper!
JUMP TO THE SECTION TO LEARN:
- INGREDIENTS TO MAKE A SMALL-BATCH OF HOMEMADE CONDENSED CREAM OF CHICKEN SOUP
- STEP-BY-STEP INSTRUCTIONS
- HOW LONG CAN I KEEP HOMEMADE CONDENSED CREAM OF CHICKEN SOUP?
- FREQUENTLY ASKED QUESTIONS ABOUT CREAM OF CHICKEN CONDENSED SOUP
- RECIPE VIDEO
- RATE THE RECIPE
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INGREDIENTS TO MAKE A SMALL BATCH OF HOMEMADE CONDENSED CREAM OF CHICKEN SOUP
As a bonus, this ingredient list consists of items you probably already have in your refrigerator or pantry! Check the recipe card for measurements to make the right amount when cooking for two.
Here's what you need:
- Butter
- All-purpose flour
- Milk - 2% is what we use, but you could also use whole. 1% is a little thin for this, but it would also work.
- Chicken stock or broth – Have you made your own? Try my Easy Small Batch Chicken Stock
- Garlic powder
- Onion salt
- Dried parsley
- Ground sage or poultry seasoning
- salt and pepper
STEP-BY-STEP INSTRUCTIONS
Step 1: Gather your ingredients
Step 2: Make the cream soup base or roux
Making a roux is really easy, it’s simply whisking together flour melted butter, and liquids over a low heat until it is the consistency of a thick sauce.
Start by melting butter, in a small sauce pan over medium low heat. Add flour to the pan, and whisk together to make a roux, about 1 to 1.5 minutes/
Slowly add the liquids – chicken broth and milk, whisking constantly to smooth out the lumps. Note: True white sauces use only milk for the liquids. We are adding the chicken stock/ broth for that chicken flavor.
Step 3: Season and simmer
Stir in garlic powder, onion salt, dried parsley, poultry seasoning, salt and pepper.
Bring to a simmer and continue cooking until mixture thickens, about 2 to 3 minutes. Taste and adjust the seasoning.
Remove from heat and use as you would a regular can of condensed soup.
Check out our video in the recipe card below or on YouTube to see us in the kitchen creating this small batch condensed cream of chicken soup. Try this recipe, rate and comment. I want to know what you think!
HOW LONG CAN I KEEP HOMEMADE CONDENSED CREAM OF CHICKEN SOUP?
Homemade condensed cream of chicken soup will keep in your refrigerator for one week. I like to make this a week before I will use it in my recipes…the flavors blend together over time.
Storing Tip: Let it cool to room temperature then store tightly covered in the fridge.
FREQUENTLY ASKED QUESTIONS ABOUT CREAM OF CHICKEN CONDENSED SOUP
Condensed soup is a type of soup that has minimal water to form a thick stock or cream-like consistency. To cook, you add equal parts of soup to water/cream and cook until reach desired consistency. This leaves a rich and flavorful soup.
Condensed soup is essentially soup boiled down to a thick stock, with most of the volume of water removed.
If you're short on time and you don't have a can of cream of chicken soup, then sour cream or yogurt work just fine! It will have less of a chicken-forward flavor, but one cup of sour cream creates the same texture and body as a can of cream of chicken soup.
Homemade Condensed Cream of Chicken Soup
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Ingredients
- 3 Tablespoons unsalted butter
- 3 Tablespoons all-purpose flour
- ½ cup chicken stock or homemade chicken stock
- ½ cups 2% milk
- ½ teaspoon kosher salt
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
- fresh ground black pepper to taste
- ⅛ teaspoon poultry seasoning
- ¼ teaspoon dried parsley
Instructions
- Start by melting butter, in a small sauce pan over medium low heat. Add flour to the pan, and whisk together to make a roux, about 1 to 1-½ minutes.
- Slowly add the liquids – chicken broth and milk, whisking constantly to smooth out the lumps.
- Stir in garlic powder, onion salt, dried parsley, ground sage, salt and pepper.
- Bring to a simmer and continue cooking until mixture thickens, about 2 to 3 minutes. Taste and adjust the seasoning.
- Remove from heat and use as you would a regular can of condensed soup.
Video
Notes
Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
DID YOU MAKE THIS RECIPE?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #ourtable42.
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