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).
If you are not going to use it right away, you can store it in the refrigerator for one week in an airtight container or a 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
Have 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.
I have never froze it before, Brandie. I am not sure how the consistency will hold up.
Do 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 9x13 casserole ?
London - I will be posting recipes soon using this. Since this makes only 1 can, then it is okay to use in a 9x13 casserole.
Amy | Amy's Cooking Adventures says
This looks so good! Much better than those gloopy canned soups!
Have you tried to make a cream of mushroom version?
I haven't tried to just yet, Rebecca! Definitely something I need to try soon!
This 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. (:
Thank you so much for letting me know, Kate!
You 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!
So 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! 🙂
can you freeze this in a plastic container?
I have not tried freezing it, Pat. If you do, please let me know how it turns out.
Can I substitute all purpose flour since I don't have whole wheat flour??
Yes, you can! Enjoy, Olivia!
I 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.
I 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
You can freeze it. The consistency will be a bit off until you reheat it, but other than that, it has done fine for me.