Cream of Chicken Condensed Soup Recipe

Need cream of chicken condensed soup for your holiday recipes? Skip the store-bought stuff, and make your own. You’ll avoid all the extra sodium and artificial ingredients, the BPA-lined can and the 2-for-$3 price tag. Here’s my recipe.

Cream of Chicken Condensed Soup

Total Time:

10-15 mins

Ingredients:

1/2 cup chicken broth
1/2 cup milk + 3 Tbsp
3 Tbsp cornstarch (or flour, if you don’t have any)
3 Tbsp butter
1/4 tsp salt
1/8 tsp pepper

What You Do:

Measure the cornstarch into a bowl, and add 3 Tbsp of milk to it. Stir until fully combined.

Melt the butter over medium heat. Then, add the cornstarch mixture to it, and stir to combine. Remove the pan from the heat. Don’t worry if the mixture is clumpy at this point, you’ll take care of that in the next step.

Take turns mixing the broth and remaining half cup of milk into the pan. Stir until smooth. Then, add your salt and pepper.

Return the pan to the stove, and cook, stirring constantly, until the mixture comes to a boil and thickens.

And that’s all there is to it! Use your homemade cream of chicken condensed soup right away, or jar it up and freeze it for later. It’ll separate a bit in the freezer, but will come back together with a quick stir.

Yield:

This recipe makes the equivalent of one 10.75 oz. store-bought can.

Good to Know:

• Condensed soup made with cornstarch is gluten-free
• Flour can be used as a stand in for cornstarch, but the finished consistency will be a bit different (less creamy and more pasty)
• If you need a vegetarian option, just use vegetable broth in place of the chicken broth
• Your homemade cream of chicken condensed soup will be lighter in color than the store-bought stuff. That’s just because they add artificial color
• This recipe doubles and triples beautifully. Make as much as you need for your recipe. Then, fill your freezer with jars to use later

Cream of Chicken Condensed Soup

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Here’s an easy recipe for homemade cream of chicken condensed soup. Includes instructions for making it gluten-free or vegetarian.

• Total Time: 15 minutes
• Yield: The equivalent of one 10.75 oz. store-bought can.

Ingredients

Scale 1x2x3x

• 1/2 cup chicken broth
• 1/2 cup milk + 3 Tbsp
• 3 Tbsp cornstarch (or flour, if you don’t have any)
• 3 Tbsp butter
• 1/4 tsp salt
• 1/8 tsp pepper

Instructions

In a small bowl, combine the corn starch and 3 Tbsp of the milk.

Melt the butter over medium heat. Add the cornstarch, and stir to combine. Then, remove the pan from the stove.

Mix the broth and remaining milk into the pan, alternating between the two. Keep stirring until you achieve a smooth consistency. Then, add the salt and pepper.

Return the pan to the stove, and cook, stirring constantly, until the mixture comes to a boil and thickens.

Use your cream of chicken condensed soup right away, or freeze it for later. It’ll separate a bit in the freezer, just give it a quick stir to bring it back together.

Notes

If you make it with cornstarch, it’ll be gluten free. To create a vegetarian version, use vegetable broth in place of the chicken broth.

Flour can be used in place of the cornstarch, but the finished product won’t be as creamy.

Just double or triple the recipe, if you need more.

• Author: Erin Huffstetler, myfrugalhome.com
• Prep Time: 5 minutes
• Cook Time: 10 minutes (up to 15 minutes)
• Category: Soup
• Method: Stove-Top
• Cuisine: American

Keywords: cream of chicken condensed soup recipe, gluten-free cream of chicken condensed soup recipe