Homemade Condensed Cream of Chicken Soup is a substitute for the commercial kind. This recipe will allow 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.
So far, I’ve tackled condensed cream of mushroom, condensed cream of celery and now, condensed cream of chicken soup. If you care about such things, they are all gluten-free, as far as I know.
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, frequently stirring 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 significant reduction to get enough flavor. Consequently, this recipe would take way longer than 5 minutes. Obviously, the chicken base is more convenient.
Can I freeze this 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 vigorous whisking will restore the original creamy texture.
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If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thank you for visiting! Paula
Homemade Condensed Cream of Chicken Soup
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.
Ingredients
- 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
Instructions
- 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.
Notes
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. (You did add the cornstarch, right?)
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 168 Total Fat: 10g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 28mg Sodium: 104mg Carbohydrates: 12g Fiber: 0g Sugar: 8g Protein: 7g
Posts Related to 5-Minute Homemade Condensed Cream of Chicken Soup:
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- Condensed Cream of Celery Soup
- Condensed Cream of Mushroom Soup
- Cheese-Crusted Creamed Chicken and Chips
TRISH
I hate it when I want to cook something and have no cream of…soup on hand. I tried your recipe for cream od chicken soup and I will never, never, buy store bought cream of…soup. My recipe turned out better tasting with the home made than store bought. My husband questioned how better it tasted and asked me why and I told him…he agreed it was so much tastier than store bought
Paula
Thanks for the “thumbs-up” Trish!
Kim
I use full fat canned coconut milk instead of regular milk due to an allergy… Tastes wonderful.
Paula
Glad to hear. I just tried cashew milk in my cream of mushroom recipe and it also turned out just fine. Thanks for writing. paula
Bruce
I do not have a microwave oven.Can I use a regular oven and what temp,and how long cook.
Thank You Bruce
Paula
Bruce,
I would not use an oven. See step #2 under instructions and notes for how to make it on top of the stove.
Karen
So glad you posted this and can hardly wait to make it. I will keep evaporated milk on hand and have used the Better Than for years. Thank you!
Ann
I have a similar recipe using fat free powdered milk, constarch, seasonings and low sodium chicken bouillon flavoring. The recipe makes equivalent to 8 cans of soup and keeps for several months in the refrigerator. I’ ve been using this for several years and use it in stew, casseroles, and so many more dishes. There are so many ways to improve our diets making homemade recipes. I especially love my recipe for instant chocolate pudding. Yum.
Brenda Stuebe
Where do i find the chicken base ingredient ??
Cathy
Hello, I use cream of ______ soups all the time in my cooking. I am looking very forward to using these instead of the store bought, thank you for posting them. However, I have a question. My sister is having to eat gluten free and she is coming for a visit. Is the mushroom & chicken cream soups gluten free? I am very unfamiliar with gluten free cooking.
susan monk
I am so thankful I found this site – I miss the condensed soups cause I won’t use the canned ones – thanks so much!!!!!
Sandi
This was my favorite as a kid (many decades ago). Tried it a few years ago, not only was it too salty, now they put MSG, soy and yeast extracts, and something that makes it sweet in in it now. T’was nasty. Thanks for this recipe. Ans yes, the Better than Bouillon is awesome.
Jenilee
Cornstarch is gluten free so this is a great alternative for those of us who try to avoid it! Also, it tastes so much better than the canned variety. Thanks for the recipe. I tried it first this past thanksgiving and it has been a staple ever since.
Kaycee
And another tip to lump proof your recipe (I am a stove top cooker myself) put your main ingredient in the pan first with the dry corn starh or flour to coat the main ingredient (can be the chicken or mushrooms, celery, or onion) and THEN stir the tea to the wet ingredients into that. The cornstarch (or flour) won’t clump!
Kaycee
For Maddie: I did this for years or my son who couldn’t have dairy…I made cream of onion or celery and I always used almond or soy milk. I’d try the rice if you like, it is sweeter, so it may change the flavor a bit.
Paula: my recipe was from the Better homes and gardens cookbook I got for a wedding present (awesome gift, btw) and it adds a dash of ground mustard. I love it. Worth a try? 🙂
Tiffany
FYI- not gluten free because of the cornstarch, but that can be swapped out for another thickening agent. I’m trying it out today with Potato Statch as the substitute. I’m using it for Potato Soup, so it should sub nicely.
Becky
I use Argo brand cornstarch and it says right on the label that it is gluten free. I plan on trying this for my daughter that has Celiacs. She misses the tuna hotdish I used to make.
Paula
Hi Becky,
Yes, Thanks for pointing that out. Some still do not believe. 🙂
Lisa
If making a crock pot recipe that calls for cream of chicken soup, can I just throw all the ingredients in the crock pot along with the recipe ingredients?
Paula
Lisa, I have not tried it. It doesn’t seem like a good idea but can’t say for sure. Paula
KellyT
Genius!!! As for the canning question. I believe it is not advised to home can anything containing milk, eggs, cornstarch or flour. There is a canning website called sbcanning.com the lady that runs it is a wealth of knowledge about canning. I can’t wait to give this recipe a try. A lot of our faves require that stuff in the red can 🙂
Paula
Thanks for pitching in regarding canning this stuff. I don’t do it and wouldn’t consider it but many have asked.
judy
Unfortunately the Better than Bouillon chicken base contains yeast extract otherwise known as MSG. This ingredient causes a significant allergic reaction in many, and avoiding it is the reason I need to make my own cream of chicken soup. How disappointing to find this ingredient in an organic product.
Sandi
Why? Yeast is organic. Some of us have to avoid peanuts, or eggs, or a wide variety of other things, and some of us have to avoid MSG, which occurs naturally in a wide variety of food. For instance, tomatoes, cheese, papaya and many seaweeds if you’re a sushi lover.
Red
Unfortunately, this is inaccurate. MSG does not ever, ever occur naturally – glutamates do. MSG is a chemically processed version of these, meant as a preservative and artificial ‘savory’ taste. L type glutamates are found naturally, whereas MSG contains D type, as well as chemically tweaked ratios that tip into the toxic realm. To compare the two types would be similar to comparing a freshly cut stalk of cane sugar from your backyard to a storebought bag of bleached, processed white granulated sugar. In fact, MSG kills brain cells so definitely that scientists use it when that’s their aim in research or experiments. …I’d recommend avoiding it.
Sandi
I don’t know where you got that idea, because it is very much not the case. Google ‘Foods that naturally contain MSG’ and you will find the shock of your life. Like this for instance…
‘Glutamate occurs naturally in protein-containing foods such as cheese, milk, mushrooms, meat, fish, and many vegetables. Glutamate is also produced by the human body and is vital for metabolism and brain function. Monosodium glutamate, or MSG, is the sodium salt of glutamate.’
Red
All of that is correct. “Glutamate” is natural, even found in breast milk. “MSG” is made :into: he “sodium salt” by manual chemical process. It is the :type: of glutamates that is important here. MSG does not occur naturally, it is made.
Donna
Love it!! Thanks. We just made my son’s favorite ‘chicken and cheese’ recipe for his birthday last week and I had a fleeting thought “it is so nice, I wonder if we could make it healthier by doing my own cream soup?” and then quickly dismissed the thought since it is cream of chicken and cream of cheese. Well, thanks to you, I am half way there and –at least- already tracking less salt!
THANKS
Tyicia
Can you make batches of this and freeze it freezer bags for later use?
Maddie
Is there a way to make this dairy free? I may try rice milk… Anyone tried it before?
(My son can’t have dairy or soy and is nursing – so none for me either!)
Whitney
Are you able to can this? Bell/mason jar if so how??? 🙂
Paula
Good question…..but, I don’t know the answer. I am not an expert in home canning nor have I tried it. Perhaps somebody else can answer from experience.
Saver Mom
This is a much easier to make than I thought it would be! I love that you’ve used a lower sodium bouillon too. Now that I’m looking for it, too much sodium seems to be everywhere in the grocery stores. I’d like to make a big batch of this for my freezer. Any idea how long it will keep?
Paula
Mom,
I can’t say for sure. I like it best fresh but if I do freeze it, seems like I use it quickly. Maybe 6 mos? maybe even longer but haven’t tried it myself.
Garrick
Paula, you’re my new heroine! I’ve been looking for Cream of… recipes forever!
Thank you, thank you, thank you!
Kathy
Thanks so much for this! You have just blessed my day! 🙂
Suzanne
Paula it’s just awesome that you created your own condensed creamed soups, I must try this. I always love your recipes!
Jocelyn
This recipe is a gem! I used it tonight in a new recipe for taco soup, and it worked like a charm. I am thrilled never to need store bought cream of chicken soup again. Thanks so much!
Paula
Love to hear from people who actually try the recipe. Thanks so much Jocelyn.
Connie
Just in time for the holidays. Sounds delish! Thanks for the recipe:)
Betty
I have stopped using the condensed soups because of the high sodium and will definitely try this in my favorite chicken enchilada recipe. I love the Better than Bouillon, and have some in my refrigerator. 🙂