If you’ve ever wished for a homemade version of that classic kitchen staple, you are going to love this Condensed Cream of Chicken Soup Recipe. It’s rich, velvety, and packed with comforting chicken flavor but without any of the preservatives or additives found in canned versions. Whether you need it as a base for casseroles or simply want a creamy soup to enjoy on its own, this recipe will quickly become your go-to for that perfect balance of savory goodness and smooth texture.
Ingredients You’ll Need
These ingredients are simple but essential, each playing a vital role in creating that signature creamy texture and delicate chicken flavor that makes this Condensed Cream of Chicken Soup Recipe so irresistible.
- 2 ½ cups chicken broth: The heart of this soup, delivering rich, natural chicken flavor and depth.
- 1 ½ cups milk (divided; 2% recommended): Provides creaminess and helps achieve that luscious, velvety consistency.
- 3/4 cup all-purpose flour: The thickening agent that gives the soup its signature condensed texture.
- 1/2 teaspoon onion powder: Adds gentle, aromatic sweetness to round out the flavors.
- 1/2 teaspoon garlic powder: Infuses a subtle garlicky warmth without overpowering the soup.
- 1 teaspoon salt: Enhances all the other flavors, making the soup perfectly savory.
- 1/4 teaspoon black pepper: Provides just a touch of heat to balance the creaminess.
How to Make Condensed Cream of Chicken Soup Recipe
Step 1: Heat the Broth and Milk
Start by combining the chicken broth with half a cup of milk in a large saucepan over medium-high heat. Bring this mixture to a gentle low boil, then lower the heat to medium-low so it simmers. This step warms the base and prepares it for thickening while infusing the flavors.
Step 2: Prepare the Thickening Mixture
While the broth and milk are heating, whisk together the flour, onion powder, garlic powder, salt, and black pepper in a small bowl. Slowly pour in the remaining one cup of milk, whisking continuously until you get a smooth, lump-free batter. This mixture may be thick, but it will blend beautifully once added to the hot liquid.
Step 3: Combine and Thicken
Pour the seasoned flour and milk mixture into the saucepan with the simmering broth. Whisk constantly as the mixture heats up again. Continue to simmer and stir for about 10 minutes until the soup thickens to that velvety, slightly condensed consistency you know and love. Stirring is key here to avoid lumps and ensure smoothness.
Step 4: Use or Store
Once thickened, your homemade condensed cream of chicken soup is ready to use immediately in your favorite recipes or as a comforting soup base. If not using right away, let it cool, cover tightly, and refrigerate for up to one week.
How to Serve Condensed Cream of Chicken Soup Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives adds a lovely burst of color and freshness that cuts through the creaminess. A dash of ground black pepper on top can also provide a subtle kick that wakes up the flavors beautifully.
Side Dishes
This soup pairs so wonderfully with crusty bread or buttery crackers—perfect for dipping into the thick, flavorful broth. It also works as an amazing creamy companion to simple steamed veggies or a light salad to balance the richness.
Creative Ways to Present
Use this condensed cream of chicken soup as a luscious sauce over baked chicken breasts or tender vegetables. It can also serve as the base for casseroles, turning ordinary dishes into comforting family favorites with a homemade touch that everyone will notice.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator. It will keep fresh and delicious for up to one week, making it a convenient option to prepare in advance for quick meals during a busy week.
Freezing
While this soup freezes well, make sure to cool it completely before transferring it to a freezer-safe container. It can be frozen for up to three months. Thaw overnight in the refrigerator before reheating to maintain that perfect creamy texture.
Reheating
Reheat gently on the stovetop over low to medium heat, whisking occasionally to restore smoothness. If the soup thickens too much upon reheating, simply stir in a splash of milk to loosen it up and bring back its creamy consistency.
FAQs
Can I use a different type of milk?
Absolutely! While 2% milk provides a great balance of creaminess without being too heavy, you can use whole milk for an even richer texture or skim milk for a lighter version. Just keep in mind that the soup’s thickness and richness may vary slightly depending on the milk fat content.
Is this recipe gluten-free?
As written, this recipe is not gluten-free because it uses all-purpose flour for thickening. However, you can substitute the flour with a gluten-free flour blend or cornstarch to make it safe for gluten-sensitive diets.
Can I make this vegan?
This particular Condensed Cream of Chicken Soup Recipe relies on chicken broth and dairy, so it’s not vegan. But you can achieve similar creamy results by using vegetable broth and plant-based milk with a thickener like flour or cornstarch instead.
How is this different from store-bought condensed soup?
The homemade version contains fresh ingredients without preservatives or fillers, giving you a cleaner, more natural flavor. Plus, you can control the seasoning and adjust the thickness to your liking, making it much more versatile than canned soup.
Can I use this soup as a base for casseroles?
Definitely! This condensed cream of chicken soup works perfectly as a binder and flavor base for casseroles, gratins, and bakes. Its creamy texture helps hold ingredients together while adding delicious moisture and richness.
Final Thoughts
Making your own Condensed Cream of Chicken Soup Recipe is truly a game-changer for anyone who loves cozy, homemade meals. It’s simple enough to whip up on a weekday but flavorful and versatile enough to be a kitchen staple. I can’t wait for you to try it and taste the difference fresh ingredients make—you’ll wonder how you ever managed without it!
Print
Condensed Cream of Chicken Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings (approximately 2 cups)
- Category: Soup Base
- Method: Stovetop
- Cuisine: American
Description
This homemade Condensed Cream of Chicken Soup is a quick and easy substitute for the canned version, made with simple ingredients like chicken broth, milk, and flour. It’s perfect for use in casseroles and other recipes requiring condensed cream of chicken soup, offering a fresh, preservative-free option.
Ingredients
Liquid Ingredients
- 2 ½ cups chicken broth
- 1 ½ cups milk (divided, 2% recommended)
Dry Ingredients and Seasonings
- 3/4 cup all-purpose flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the broth and milk: In a large saucepan over medium-high heat, combine the chicken broth and 1/2 cup of the milk. Bring this mixture to a low boil, then reduce the heat to medium-low to maintain a gentle simmer.
- Prepare the flour mixture: While the broth simmers, whisk together the flour, onion powder, garlic powder, salt, and black pepper in a small bowl. Gradually pour in the remaining 1 cup of milk, whisking until the mixture is smooth and free of lumps. This mixture will be quite thick.
- Combine and thicken the soup base: Slowly pour the flour and milk mixture into the simmering broth, stirring constantly with a whisk. Continue to stir and let the mixture simmer on medium-low heat until it becomes smooth and thickens, about 10 minutes.
- Use or store: Once thickened and smooth, the condensed cream of chicken soup is ready to be used immediately in your recipes. Alternatively, cover and refrigerate it for up to one week for later use.
Notes
- Use 2% milk for best consistency; whole milk will yield a richer texture, and skim milk will be thinner.
- Constant stirring while simmering is crucial to prevent lumps and ensure a smooth soup base.
- This recipe can be doubled or halved depending on your needs.
- Store in an airtight container in the refrigerator for up to 7 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free all-purpose blend.
