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Condensed Cream of Chicken Soup from Scratch Recipe

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4.2 from 84 reviews

This homemade Condensed Cream of Chicken Soup recipe is a quick and easy way to create a rich, creamy soup base from scratch without any canned additives. Perfect for casseroles and comfort dishes, it uses simple pantry ingredients and takes just 15 minutes to prepare, delivering fresh flavor and a smooth, velvety texture.

  • Total Time: 15 minutes
  • Yield: 2 servings (approximately 1 1/4 cups)

Ingredients

Liquids and Broth

  • 1 14.5 oz. can low sodium chicken broth
  • 1 cup milk

Thickening Agents

  • 1 tablespoon cornstarch
  • 1/3 cup all-purpose flour

Fats

  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter

Seasonings and Flavorings

  • 2 teaspoons chicken bouillon (powder or base like Better Than Bouillon)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon celery seed (optional)

Instructions

  1. Dissolve the cornstarch: In a liquid measuring cup or small bowl, whisk the cornstarch into the low sodium chicken broth until the mixture is smooth and free of streaks. Set this aside to use in the sauce later.
  2. Make the roux: Place a saucepan over medium heat and melt the unsalted butter with the olive oil. Once melted, whisk in the all-purpose flour constantly for about 3 minutes. The mixture should become bubbly and emit a light nutty aroma while remaining pale—avoid letting it brown by adjusting the heat as needed.
  3. Add the liquid: Remove the saucepan from the heat. Gradually whisk in the cornstarch-thickened broth a few tablespoons at a time to the roux, followed by the milk in the same gradual manner, whisking continuously. Initially, the mixture will be thick and paste-like, but as you keep adding liquid, it will loosen into a smooth sauce. Stir in the chicken bouillon powder and all the seasonings including garlic powder, onion powder, salt, pepper, and optional celery seed.
  4. Thicken the soup: Return the saucepan to medium heat and bring the mixture to a gentle boil while whisking constantly. Once boiling, reduce the heat to a simmer and continue stirring until the soup thickens significantly and the whisk leaves trails when moved across the bottom of the pan. The consistency will be similar to that of canned condensed cream of chicken soup, and it will continue to thicken as it cools.
  5. Optional ultra-smooth finish: If desired, press the finished soup through a fine-mesh strainer to remove any small lumps. However, a few tiny lumps are normal and will dissolve once the condensed soup is diluted in recipes.

Notes

  • This homemade condensed soup can be used as a direct substitute for canned condensed cream of chicken soup in your favorite casseroles and recipes.
  • Low sodium chicken broth helps control the salt level; adjust the salt seasoning according to your taste and dietary requirements.
  • For a dairy-free version, substitute milk with unsweetened plant-based milk and use vegan butter alternatives.
  • Pressing the soup through a fine mesh strainer is optional but recommended for the smoothest texture.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
  • Author: ELLA
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Soup Base
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Salt

Find it online: https://ellarecipe.com/condensed-cream-of-chicken-soup-from-scratch-recipe/