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5-Minute Homemade Condensed Cream of Chicken Soup

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.

5-Minute Homemade Condensed Cream of Chicken Soup


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.

whisking condensed cream soup after cooking in the microwave

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.

commercial chicken base

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?

showing condensed cream of chicken soup after it has been frozen

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.

What other readers are saying:

“I just made this and it works so well! It was fast and easy. Thanks, Paula!” –Bonnie

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.” –Jenilee


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Did you try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.

If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at saladinajar.com.

Thank you for visiting!
Paula

Homemade Condensed Cream of Chicken Soup

Homemade Condensed Cream of Chicken Soup

Yield: Equal to 1 10-3/4 ounce can
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes

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

  1. 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.
  2. 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.
  3. 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: 1
Amount Per Serving: Calories: 168Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 28mgSodium: 104mgCarbohydrates: 12gFiber: 0gSugar: 8gProtein: 7g

Did you make this recipe?

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TRISH

Monday 19th of November 2018

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

Tuesday 20th of November 2018

Thanks for the "thumbs-up" Trish!

Kim

Saturday 9th of July 2016

I use full fat canned coconut milk instead of regular milk due to an allergy... Tastes wonderful.

Paula

Tuesday 19th of July 2016

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

Wednesday 16th of September 2015

I do not have a microwave oven.Can I use a regular oven and what temp,and how long cook. Thank You Bruce

Paula

Wednesday 16th of September 2015

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

Monday 27th of July 2015

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

Friday 20th of February 2015

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.