Homemade Condensed Cream of Chicken Soup is a substitute for the commercial kind (most often seen in the red can) that allows you to customize to your own taste and dietary needs. Gluten-free.
Are you tired of “salt pills” that come packaged as condensed cream soups? Maybe they aren’t available where you live, or perhaps it’s Thanksgiving eve and you can’t find any in the pantry to make Aunt Bertha’s casserole.
Here is a quick way to make it yourself at home. You control the salt, the seasonings, and the freshness.
This recipe is the simplest yet. Whisk all ingredients together and microwave for 3 minutes or longer ,if you have a slow or older microwave. For those of you who don’t do microwaves, cook it gently on top of the stove, stirring frequently until it thickens.
The primary source of chicken flavor is the Better Than Bouillon chicken base pictured above. I prefer it over bouillon cubes or store-bought chicken broth. The only thing that might taste better would be homemade chicken stock, but to use it in this soup would require a major reduction to get enough flavor. Consequently, this recipe would take way longer than 5 minutes. Obviously, the chicken base is easier.
Kitchen Secret Alert Regarding 5-Minute Homemade Condensed Cream of Chicken Soup:
The most frequently asked question about the other cream soups was, “Can I freeze it?” In my experience, yes. It will separate slightly but a quick warm-up in the microwave followed by a vigorous whisking will restore the original creamy texture.Print
Homemade Condensed Cream of Chicken Soup can substitute for the commercial soup sold in the red can. This allows you to customize for your own taste and dietary needs. Gluten-free.
- 1-1/4 cup 2% evaporated milk (see note about milk)
- 1 tablespoon olive or vegetable oil
- 2 teaspoons chicken base
- 1 teaspoon onion powder
- 2 tablespoons cornstarch
- 1/8 teaspoon white pepper
- 1-2 tablespoons finely chopped, cooked chicken
- Whisk together in a microwave-safe glass container no less that 1 qt in size. Microwave on HIGH for 3 minutes until very thick, stopping to whisk mixture after each minute. Microwave ovens vary wildly so it may take longer in yours. Just keep cooking and whisking until it gets thick.
- Alternatively, you may pour whisked mixture (see notes) into a saucepan or skillet and cook on medium low on top of the stove until thickened.
- If you are unfortunate enough to find lumps in your soup, pour it through a strainer. Add finely chopped chicken.
1.You can use fresh milk instead of evaporated (never sweetened condensed milk), but it will not hold up to prolonged cooking or freezing like the evaporated milk does.
2. If you choose to make this on the stove, I recommend you mix it in a blender first, OR plan to push it through a strainer when it has been cooked. The chicken base doesn’t seem to dissolve as readily as it does in the microwave so blending it first results in a creamier product.
3. Be advised that microwave ovens vary wildly. If your soup doesn’t thicken after 3 minutes, keep cooking and stirring every minute until it does.
Keywords: condensed cream of chicken soup, substitution for Campbells Chicken Soup, chicken soup recipes, cornstarch, quick, blender, microwave, evaporated milk, gluten-free