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Home Made Condensed Cream of Chicken Soup

on October 28, 2012

I am guilty of using a lot of Campbell’s Condensed soups. However, I’m trying to find replacements for them because home made stuff is just better for you and generally tastes better. I found a recipe at Tammy’s Recipes and thought I’d give it a try. It was helpful that I’d made a huge pot of chicken stock that I strained out this morning. 🙂 I also used rice flour in an attempt to move away from so much wheat.

Sun, 2006-08-20 16:03 by Tammy   Tags:

Recipe Name:
Homemade Condensed Cream of Chicken Soup

A flavorful condensed cream of chicken soup base recipe for use in dishes that call for canned creamed soups


3 cups (about 2 cans)


1 1/2 cups chicken broth*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour


1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

Additional Notes:

*I use the broth from my oven-roasted chicken. Refrigerate broth and then take fat off the top. If you’re using chicken bouillon + water for your broth, you may want to add a little extra seasonings, such as lemon pepper, extra garlic, or seasoned salt, since my broth normally has bits of those in it. You can also add bits of chicken, but if you have good rich chicken broth, you probably won’t need any chicken in it.

**Or, diced onions (boil with broth for a few minutes)

***Or, fresh minced garlic (boil with broth for a few minutes)

Preparation Time:

5 minutes

Cooking Time:

10-15 minutes

Tammy’s Review:

I think this is an excellent substitution for the store-bought cans of condensed soups. It’s so flavorful (even without MSG)! 😉 I like to make this with leftover chicken broth (or even turkey broth!) and then freeze in 1 1/2 cup sized portions. Then, when I need a quick “can” of soup for a recipe, I just thaw some! I have made this in large batches (3-4 quarts at a time) and it saves even more time rather than having to make a small amount each time you need some. My rating: 10/10.

Kris’s Review:

This doesn’t taste like the the stuff out of the can. That is not a bad thing! It’s got good herby flavor and a smooth creamy texture. I should add a note here… I don’t usually keep poultry seasoning on hand so I made some of my own. It’s probably a lot richer than the stuff from the store and adds more flavor.

I used it to make the sauce for Chicken & Broccoli. It’s not got the same flavor or exactly the same flavor of sauce made with store bought sauce but it’s really good. I was going to make my own mayonnaise too but I got a migraine and had to settle for just making the soup from scratch. All in all, I WILL be making this again. It’s worth the extra effort.


2 responses to “Home Made Condensed Cream of Chicken Soup

  1. […] cans cream of chicken soup (I now make my own and linked the […]

  2. […] Make your own cream of chicken soup […]

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