This homemade Cream of Chicken Soup recipe is an easy substitute for condensed soup and adds comforting home cooked flavor to your favorite casseroles and soups. It's also freezer-friendly and easy to make!

Exist certain to endeavour my bootleg condensed cream of mushroom soup next!

A spoon scooping out homemade Cream of Chicken Soup from a saucepan.

Cream of Chicken Soup

I literally stood in my kitchen with an open can of condensed Cream of Craven Soup, and a pot of this bootleg version, and took a spoon to each one to perform a very serious taste-test to compare the two.

All of a sudden, I was hyper-enlightened every bit to how processed it tasted from a can compared to the soothing and comforting bootleg version.

Since this recipe is freezer-friendly and can exist easily stored in can-sized portions, I think we should all try to take our cooking to the next level by making our favorite casseroles and soups with this Foam of Chicken Soup recipe whenever we "can". 😂

(That was terrible, and I'thou deplorable.)

How to Make it

Encounter recipe card below this post for ingredient quantities and full instructions.

Melt butter in a saucepan over medium estrus. Let it fully melt and begin to foam. This allows the water in the butter to cook off which will create a smoother consistency.

Gradually sprinkle in the flour and whisk continuously for iii-five minutes to melt off the raw flour gustation. It volition become the consistency of wet sand.

Making a roux in a saucepan for homemade Cream of Chicken Soup.

Remove from heat. Add together i/3 of the chicken goop, whisk well. Whisk in 1/3 more, until combined. Finally, whisk in the balance. Temper the milk past microwaving it for 45 seconds, slowly add together it to the saucepan and whisk to combine.

Adding chicken broth and milk to a saucepan to make Cream of Chicken Soup.

Add together the seasonings. Add to medium-high heat to thicken it support.

Whisk continuously as it increases in temperature and reaches about-boiling point. It volition get very thick. Remove from estrus immediately one time it'due south thickened. It will thicken even more as it sits.

Adding seasonings to a saucepan to make Cream of Chicken Soup.

PRO TIP: Run the mixture through a fine mesh strainer to brand it super smooth, just like a can of condensed soup.

This strainer is likewise a perfect tool for making bootleg craven stock, or to run oil through if y'all want to reuse information technology after making a batch of fried craven or french fries. It'south a corking investment in the kitchen.

Using every bit a Substitute for Condensed Soup

  • This recipe serves as a directly substitute for canned Foam of Craven soup.
  • 1 batch= two (x.five oz.) cans of soup, each can is about ane + 1/4 cups.
  • I recommend freezing these in tin-sized portions, these Rubbermaid containers perfectly fit i "tin" of soup then you can easily pull them from the freezer for cooking.

Using as a Base for Homemade Soup

My Homemade Chicken Stew recipe is a perfect way to put this recipe to employ, equally it uses a tin can of Cream of Chicken Soup every bit a base. It's too Stove Top, Crock Pot, and Instant Pot friendly. (Bank check out the reviews, information technology's i of the most popular recipes on the blog!)

Storage

  • Store in an closed container and refrigerate for upward to 1 week or freeze for upwards to 4 months.

A saucepan with homemade cream of chicken soup with a spoon stirring it.

Recipes That Apply Cream of Chicken Soup

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A spoon pulling up thick and smooth cream of chicken soup from a saucepan.

This homemade Cream of Chicken Soup recipe is a direct substitute for condensed soup and adds comforting dwelling house cooked flavour to your favorite casseroles and soups. It's also freezer-friendly and easy to make!

  • iv Tablespoons Butter
  • ½ cup + two Tablespoons Flour
  • 2 cups Chicken Broth
  • 1 chicken bouillon cube or ane teaspoon Amend Than Bouillon, optional- see notes
  • one cup milk, preferably whole but whatever kind works
  • 1/3 teaspoon celery salt
  • 1/3 teaspoon onion pulverisation
  • 1/3 teaspoon garlic powder
  • ane/3 teaspoon salt
  • 1/3 teaspoon pepper

  • Note: It'due south important to whisk continuously throughout this process to ensure the smoothest possible consistency.

  • Temper the milk by microwaving information technology for 45 seconds. This prevents curdling but also prevents lumps from forming when it's added. Set aside.

  • Cook the butter in a saucepan over medium heat. Let information technology fully melt and wait until it starts to foam, almost three minutes.

  • Gradually add the flour, whisk continuously for three-5 minutes, until it'southward the consistency of wet sand. Remove from the rut.

  • Add together 1/3 of the chicken broth and whisk well. Add together 1/three more, whisk well.

  • Add the remaining chicken goop, chicken burgoo, warm milk, and seasonings, whisk continuously.

  • Turn up to medium-loftier heat, go along to whisk until it begins to become very thick. Immediately remove from heat.

  • Soup will go on to thicken upon continuing.

  • If possible, run the mixture through a fine mesh strainer for a super-smooth consistency.

  • Use as a direct substitute for condensed cream of craven soup, this recipe makes enough for two (10.5 oz.) cans.

Adding craven bouillon to the mix aid friction match the concentrated craven flavor found in condensed soups. This is peculiarly helpful if store-bought chicken broth (such every bit Swanson), is used instead of bootleg craven stock.

Reducing Sodium: You tin can use unsalted butter and reduced sodium chicken broth and bouillon to lower the salt content. You tin can also refrain from adding salt as a seasoning.

Storage:

  • Refrigerate for upwards to 1 week or freeze for up to 4 months. Mixture may separate slightly in one case reheated but whisking will correct that.
  • These 1 ¼ cup size Tupperware containers fit one "can" of soup perfectly. This measures out to i ¼ cups soup.

This soup cannot be canned as it contains dairy.

Be sure to try my homemade condensed cream of mushroom soup next!

Calories: 434 kcal , Carbohydrates: 38 g , Protein: 9 g , Fat: 28 g , Saturated Fat: 17 yard , Cholesterol: 72 mg , Sodium: 2008 mg , Potassium: 391 mg , Fiber: i m , Sugar: 6 g , Vitamin A: 897 IU , Vitamin C: 16 mg , Calcium: 165 mg , Fe: 2 mg

Course: Soup

Cuisine: American