Homemade "Condensed" Cream of Chicken Soup

Homemade Condensed Cream Of Chicken Soup Recipe

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Stephanie Krone


I usually use this in place of the store-bought canned cream of chicken, as it has no MSG/preservatives/weird chunks of crappy chicken and is much more flavorful!
It is also super easy to reduce or increase the recipe amount, and can be frozen and re-thawed.
It's a little runnier than the canned stuff, so when using it in place of the canned just reduce the liquid amount your recipe calls for.


★★★★☆ 1 vote

Makes the equivalent of about 2 (10.5 oz) cans
15 Min


  • 1 1/2 c
    chicken broth
  • 1 1/2 c
  • 3/4 c
  • 1 tsp
    old bay or poultry seasoning
  • 1/2 tsp
    each: pepper, paprika, onion powder, garlic powder, parsley, thyme
  • ·
    salt, to taste

How to Make Homemade "Condensed" Cream of Chicken Soup


  1. In saucepan, bring to boil chicken broth, 1/2 cup of the milk, seasonings. Boil for a minute or two, then reduce heat.
  2. Whisk together flour and remaining milk. Add slowly to the pan while stirring. Continue stirring until mixture is thick and bubbly. Will thicken as it stands.

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About Homemade "Condensed" Cream of Chicken Soup

Course/Dish: Other Soups
Other Tag: Quick & Easy

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