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Homemade Condensed Cream of Chicken Soup

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Skip the canned stuff and make a better and more delicious version of Condensed Cream of Chicken Soup yourself! A quick and simple recipe calling for real ingredients that can be used in replace of canned condensed soup! One recipe yields 1-1/4 cups or the equivalent to a small 10 ounce can.
Course Homemade Ingredients & Condiments
Cuisine American
Keyword condensed soup, homemade, ingredient
Prep Time 2 mins
Cook Time 8 mins
Total Time 10 mins
Calories 495
Author Laurie McNamara


  • 3 tablespoons unsalted butter
  • 1 small shallot minced (about 2 tablespoons)
  • 1 clove garlic minced
  • 1 pinch kosher salt
  • tablespoons unbleached all-purpose flour
  • 2 teaspoons chicken bouillon base
  • 2/3 cup low-sodium chicken broth
  • 1/2 cup whole milk


  • In a small skillet, heat to medium and melt 3 tablespoons of butter.
  • Once melted add in the minced shallot and garlic, stir and sauté until just soft, about 3-5 minutes.
  • Sprinkle with the flour, stir and let the flour cook for a minute or two. Then stir in the bouillon until dissolved.
  • Reduce the heat to medium-low and whisk in the milk and broth until smooth.
  • Cook until it has thickened slightly, about 4 to 6 minutes. It will thicken more as it cools.


Storing: Store this in an air-tight container for 3-4 days in the fridge or freeze and simply defrost (slowly) when needed.


Serving: 1recipe | Calories: 495kcal | Carbohydrates: 28g | Protein: 9g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 13g | Cholesterol: 104mg | Sodium: 1174mg | Fiber: 2g | Sugar: 10g