Condensed Cream of Chicken Soup Recipe

Introduction

This homemade condensed cream of chicken soup is a versatile and flavorful base for many recipes. It’s simple to make from scratch and free from the preservatives found in canned versions. Ready in just 25 minutes, it yields about three servings of rich, creamy goodness.

Ingredients

• 2 1/2 cups chicken broth (low sodium)
• 1 1/2 cups milk
• 3/4 cup all-purpose flour
• 1 teaspoon Italian seasoning mix
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon dried parsley

Instructions

1. Step 1: Combine the chicken broth and 1/2 cup of the milk in a large saucepan and bring to a boil over low heat.
2. Step 2: In a small bowl, whisk the flour and all the seasonings into the remaining 1 cup of milk until smooth but thick.
3. Step 3: Gradually add the flour and milk mixture into the saucepan, stirring continuously until the mixture is fully combined and smooth. Reduce to a simmer on low heat.
4. Step 4: Stir and whisk the mixture regularly, simmering for 5 to 10 minutes until it thickens. Note that it will thicken further as it cools.

Tips & Variations

• Use low-sodium chicken broth to better control the saltiness of the soup.
• Add a splash of heavy cream for extra richness if desired.
• For a dairy-free option, substitute the milk with unsweetened almond or oat milk.
• Feel free to customize the seasoning by adding herbs like thyme or a pinch of cayenne for heat.

Storage

Store the cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently to prevent separation or burning. You can also freeze it for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this cream of chicken soup in casseroles just like the canned version?

Yes, this homemade condensed soup works perfectly as a substitute in casseroles, pot pies, and other recipes calling for condensed cream of chicken soup.

What should I do if the soup becomes too thick after cooling?

If the soup thickens too much, simply stir in a little extra milk or chicken broth while reheating to reach your desired consistency.

Condensed Cream of Chicken Soup Recipe

Print Recipe

★★★★★

4.5 from 137 reviews

This homemade condensed cream of chicken soup is a creamy, flavorful base perfect for casseroles, sauces, and comfort dishes. Made from scratch using simple pantry ingredients like chicken broth, milk, and seasonings, it’s a healthier and customizable alternative to canned soups.

• Author: Nora
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 3 servings 1x
• Category: Soup Base
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Liquid Ingredients

• 2 1/2 cups low sodium chicken broth
• 1 1/2 cups milk (divided: 1/2 cup and 1 cup)

Dry Ingredients & Seasonings

• 3/4 cup all-purpose flour
• 1 teaspoon Italian seasoning mix
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon dried parsley

Instructions

1. Heat Broth and Milk: Combine the chicken broth and 1/2 cup of the milk in a large saucepan and bring it to a gentle boil over low heat, ensuring it doesn’t scorch.
2. Prepare Flour Mixture: In a small bowl, whisk together the flour and all the seasonings into the remaining 1 cup of milk until you create a smooth but thick mixture without lumps.
3. Incorporate Flour Mixture: Gradually add the flour and milk mixture little by little into the saucepan, stirring continuously to combine and avoid any lumps, then keep the heat low to maintain a gentle simmer.
4. Simmer to Thicken: Stir and whisk the soup continuously as it simmers for 5 to 10 minutes until thickened. Remember the mixture will thicken further as it cools, so avoid over-thickening on the heat.

Notes

• Use low sodium chicken broth to better control the saltiness of the soup.
• Consistent whisking prevents lumps and creates a smooth texture.
• Adjust seasoning to taste, especially the salt, depending on your broth.
• Cool before using if you want a thicker consistency.
• This soup can be refrigerated for up to 3 days or frozen for longer storage.

Keywords: condensed cream of chicken soup, homemade chicken soup base, creamy chicken soup, soup base recipe, healthier chicken soup, chicken broth recipe