Homemade Condensed Cream of Chicken Soup (Gluten-Free)

This homemade condensed cream of chicken soup is a gluten-free substitute for the canned version and equals one standard can.

5 1/3 cup-servings (Equal to 1 10-3/4 ounce can)

Prep Time 10

Cook Time 3

Total Time 13

Whisk Ingredients: In a microwave-safe bowl (at least 1 quart), whisk together 1-1/4 cup 2% evaporated milk, 1 tablespoon olive or vegetable oil, 2 teaspoons chicken base, 1 teaspoon onion powder, 2 tablespoons cornstarch, and pepper until smooth.
Microwave: Cook on HIGH for 3 minutes, stopping every minute to whisk. Continue until mixture is thickened. Microwave times vary, so keep cooking and whisking if needed.
Add Chicken: Stir in finely chopped cooked chicken for flavor and texture.
Stovetop Option: Pour mixture into a saucepan and cook gently over medium-low heat, whisking often, until thickened.

Milk Options: Fresh milk may be used instead of evaporated milk, but it doesn’t hold up as well to prolonged cooking or freezing. Avoid sweetened condensed milk.
Blending Tip: For stovetop cooking, blend ingredients first for a smoother texture, or plan to strain after thickening if chicken base doesn’t fully dissolve.
Microwave Variability: Every microwave heats differently. If soup isn’t thick after 3 minutes, continue cooking in 1-minute bursts, whisking each time, until thick.
Freezing: Yes, this soup can be frozen. Expect slight separation; reheat gently and whisk vigorously to restore creaminess.
Serving Size: One batch equals about the same as a 10¾-ounce can of condensed soup.