Homemade Cream of Chicken Condensed Soup
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Homemade Cream of Chicken Condensed Soup

Make delicious homemade cream of chicken soup using a very simple homemade condensed soup recipe and you will never buy that canned goop again!
Course Soup
Cuisine American
Keyword Condenced Soup, Cream of Chicken, homemade, soup
Cook Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 125kcal
Author David & Debbie Spivey


  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • ½ cup chicken stock
  • ½ cup milk
  • Kosher salt and fresh cracked black pepper to taste


  • 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.
Equivalent to one 10 ½ ounce can condensed soup.


Calories: 125kcal | Carbohydrates: 6g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 57mg | Potassium: 71mg | Sugar: 2g | Vitamin A: 310IU | Calcium: 37mg | Iron: 0.3mg
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