Homemade Cream of Chicken Condensed Soup

Today, I am going to teach you how to make delicious homemade cream of chicken condensed soup using a very simple recipe. Once you make your own, you will never buy that canned goop again!

Speaking of goop, have you ever looked the ingredients on the side of a can of cream of whatever soup? Tons of preservatives.  Ingredients you cannot pronounce. Processed everything. Yep, it is pretty darn nasty. A can of whatever that is for sure!

There are countless recipes that have cream of whatever soups as their backbone. I cannot count the number of times I have shied away from old recipes from a Betty Crocker or church cookbook because it calls for a can of condensed cream of whatever soup as an ingredient.

As a food blogger, I take pride in the fact that most recipes I share are “clean“. I know, you cannot tell by looking at us, but David and I are both health-conscious. We eat healthy, whole, and unprocessed foods, I guess we are just overindulged (sigh). You know we love to eat, but I cannot imagine how we would look if we’re indulging in a whole bunch of processed foods like we used to. Some may even say we are food snobs (gasp!).

Have you shied away from recipes with cream of whatever soups too? Well, now you can still make easy, home-cooked recipes without condensed soup from a can.

Let me show you how easy it is:

Melt the butter in a small saucepan over medium heat.

Once the butter is completely melted, add the flour.

Cook, stirring rapidly until the mixture is thick.

Grab a whisk, then add the chicken stock, whisking until smooth.

Next, add the milk. Bring to a simmer and cook, stirring, until thickened.

Remove from the heat and add salt and pepper to taste.

Use right away or keep for a couple of days in the fridge, although it is best to use it the day you make it.

Other condensed soups:

You can make alternative condensed soups by simply altering the cream of chicken soup slightly by doing the following.

Cream of Mushroom: Add mushrooms to the butter to saute. Use vegetable stock to make it vegetarian.

Cream of Celery: Saute some chopped up celery in the butter. Use vegetable stock to make it vegetarian.

Freezer Directions:

You can freeze the condensed soups in batches. A great way to keep ready-to-use “cans” of condensed soup for your recipes is to make a triple or quadruple batch. Then bag each serving in a pint-sized freezer bag, label and freeze. When you need a “can” of condensed soup, pull out one of the frozen bags of condensed soup, thaw, use as you would a can of soup.

I hope this kitchen tip convinces you to make classic recipes healthier.

Check out this recipe for Curry Chicken Broccoli Casserole which uses this tasty cream of chicken soup!