Homemade Cream of Chicken Condensed Soup recipe that contains no preservatives and can be used in soups and casseroles for a quick and easy dinner option.
During my childhood we lived off of casseroles because they are quick and didn’t really require too many ingredients, a frugal meal. We always loved them and they always contained that can of something.
Sometimes that can of something isn’t as cheap as you might think.
As I grew up I started to think about the things I was putting into my body. I have not bought one single can of cream of something in my adulthood. I really love the taste and I do miss the childhood casseroles, but I did not want all that junk. That cream of something contains so many preservatives and a lot of unneeded ingredients.
So off I go and try to make my own. I wish I started to make it homemade earlier because it is SO easy! I couldn’t believe it.
I love it when I can create something healthy for my family where I can pronounce all of the ingredients and have it taste amazing.
Since it is so quick to make, you can have a quick and easy weeknight dinner served less than 30 minutes and have it be healthy!
My homemade cream of condensed soup can be a base of so many different meals. If you decide to use it in soup, you will have to dilute it just like you do with the canned kind.
I always make my stock homemade so I really wanted to keep the seasonings to a minimum because of the flavors of the stock.
You can use any kind of milk you would like. I haven’t tried it with coconut milk yet. You can use any kind of flour you would like as well, but I wanted to use whole-wheat. You can use gluten-free flour if you want to.
If you have any food allergies you can definitely use the coconut milk and gluten-free flour. So easy to customize for any diets!
I love how the ingredients are kept to a minimum – chicken stock, milk, flour, and seasonings.
- 1 and ⅓ cup chicken stock, if you make homemade that's great!
- ⅔ cup milk (I used whole milk; however, you can use any kind)
- ⅓ cup whole-wheat flour
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
- In a large skillet, heat up the chicken stock on medium until it comes to a boil. While you are waiting for the chicken stock to come to a boil, whisk together the milk and flour in a small bowl until there are no flour clumps.
- Add in the milk/flour mixture to the boiling chicken stock and whisk on medium heat for about 5 minutes.
- Add in the garlic powder, onion powder, thyme, salt, and pepper. Whisk together.
- You can use it right away in soups or casseroles.
- Allow the condensed soup to cool before transferring to a container (mason jar).
You are welcome to try and can it if you have experience - I haven't tried it.
Other recipes you might enjoy:
Chicken, Broccoli, & Pasta Skillet Casserole
Brandie says
February 23, 2014 at 2:49 amHave you ever frozen this? I have found a bunch of casseroles I want to try and do not want to buy the canned soup they all call for.
Chelsea says
February 23, 2014 at 1:41 pmI have never froze it before, Brandie. I am not sure how the consistency will hold up.
London says
February 23, 2014 at 6:11 pmDo you have any recipes where you use this mixture ? Could you give us recipes that you use this in ? Would this be too much if you were making a 9×13 casserole ?
Chelsea says
February 24, 2014 at 11:46 amLondon – I will be posting recipes soon using this. Since this makes only 1 can, then it is okay to use in a 9×13 casserole.
Amy | Amy's Cooking Adventures says
March 5, 2014 at 10:10 pmThis looks so good! Much better than those gloopy canned soups!
Chelsea says
March 6, 2014 at 2:50 pmThanks, Amy!
Rebecca says
September 27, 2014 at 2:53 pmHave you tried to make a cream of mushroom version?
Chelsea says
September 28, 2014 at 3:01 pmI haven’t tried to just yet, Rebecca! Definitely something I need to try soon!
kate says
November 22, 2014 at 8:55 pmThis sounds great! I do want to mention though that this recipe is not safe for canning, as I understand it. Plain or seasoned stock may be pressure canned, but it is unsafe even to pressure can things with flour, etc. (:
Chelsea says
December 4, 2014 at 5:53 pmThank you so much for letting me know, Kate!
Marie says
July 3, 2015 at 5:34 pmYou have saved my dinners a few times now with just this recipe. I always have chicken stock on hand and never cream of chicken soup. Every time I try to do a simple homemade casserole or crock pot meal, quite a few require just this ingredient. I am so glad i came across your site looking for a way to make cream of chicken soup homemade. so much better than buying in store. I prefer doing things homemade anyways so this is just awesome and it tastes better!
Chelsea says
July 29, 2015 at 8:36 amSo glad you enjoy the recipe, Marie! It’s a favorite here and used many nights, as well. I hope you are having a great week! 🙂
Pat says
August 9, 2015 at 7:52 amcan you freeze this in a plastic container?
Chelsea says
September 9, 2015 at 1:50 pmI have not tried freezing it, Pat. If you do, please let me know how it turns out.
Olivia says
October 27, 2015 at 12:59 pmCan I substitute all purpose flour since I don’t have whole wheat flour??
Chelsea says
November 10, 2015 at 11:28 amYes, you can! Enjoy, Olivia!
Carrie says
April 8, 2016 at 1:00 amI sometimes freeze extra cream of chicken soup from the store, and use it within a few weeks. That freezes well. I plan to use your recipe from now on, and will try freezing a small amount of it. Thanks so much for this recipe. I like it that there is no monosodium glutamate in your homemade version, and I always have the dried herbs on hand.
Annie says
June 29, 2016 at 11:47 pmI just made this for the first time because tomorrow I plan on try in your broccoli chicken &pasta casserole. I tried it a little in its own (I was curios! Sorry!!) And its AMAZING even like that. I want to add some cheese and eat it like a soup right now. I’ll try to hold on until tomorrow because if it tastes like that on its own I can only imagine what that casserole will be like mmmm.
Thank you so much for sharing this recipe -I am trying to get a bit healthier too and I’m always enthusiastic about trying home made things rather than bought. Will make sure to follow your posts closely for that!! Xxx