Making homemade condensed cream of chicken soup is easy and delicious to taste. Making your own condensed soup is much better for you as well. Many classic recipes call for condensed soups so making your own is an easy way to enjoy your favorite dishes while skipping the chemicals often found in canned soups.
Alex asked me to make hashbrown casserole for our upcoming family gathering. I pulled out my traditional recipe and knew that I needed to make a homemade healthier version of condensed cream of chicken soup. It is easy to make and tastes much better than the store-bought version.
Dangers of Store-bought canned soups
There are many reasons to skip store-bought canned soups.
First, you can avoid BPA by making your own. Most soups come in cans, and most cans contain BPA. BPA is an endocrine disruptor that has been tested in lab animals. Yuck, who wants that?
Second, you can skip the MSG that is found in store-bought canned soups. MSG can cause migraines, headaches, abdominal cramps and other symptoms. Again, yuck!
Third, skip the salt! Most canned soups are extremely high in sodium, making this a potential danger in eating canned soup.
Lastly (for this post, I really could go on and on….) skip the GMO’s and pesticides. When you make homemade condensed cream of chicken soup you get to pick the ingredients that you use. I choose mostly organic and GMO free ingredients so I know that my family is eating food that is pesticide and GMO free. If you are unsure what GMO’s are and why you should avoid them click here.
How to Make Homemade Condensed Cream of Chicken Soup
Making homemade condensed cream of chicken soup is quick and easy to do. You only need a handful of ingredients and about 10 minutes to make it! You can skip to the bottom of this post for a printable version of the recipe.
How to make homemade condensed cream of chicken soup…step by step.
In a separate bowl, whisk together milk (I use almond milk) and flour (I use gluten-free) until the flour is completely dissolved.
Slowly pour in the milk and flour mixture into the boiling chicken stock. Whisk to make sure it is smooth and creamy.
Add spices and chicken. Stir the mixture on a very low boil for about 2 minutes.
Use your homemade condensed cream of chicken soup mixture immediately or store in a container and store in your fridge for up to a week.
This is a Condensed Soup Recipe
This recipe is not meant to be served as is. It is a concentrated soup, it needs to be diluted to be eaten as a soup. Add equal amount of water or broth to make a consumable soup.
This recipe is able to be used in any recipe that calls for condensed cream of chicken soup, it will taste even better!
- 1½ cups chicken stock or broth
- ¾ cup milk (I use almond milk, any variety works fine)
- ½ cup all-purpose or gluten-free flour
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ⅛ tsp dried thyme
- ⅛ tsp celery seed
- ¼ cup finely diced cooked chicken
- Add chicken stock to a large saucepan and bring to a boil over medium high heat.
- In a separate bowl, whisk together flour and milk.
- Slowly pour milk mixture into chicken stock while whisking until totally combined.
- Add spices and chicken and stir for 2 minutes.
- Use immediately or store in a jar or container in fridge for up to a week.
You may also like my homemade cream of broccoli soup recipe.
To see all of my recipes please click here.