Ever found yourself in the middle of preparing a delicious meal, only to discover you’ve run out of that essential can of cream of chicken soup? It’s a common kitchen dilemma, but one you can easily overcome without an unplanned trip to the grocery store. Imagine crafting your very own batch of rich, creamy, and flavorful condensed cream of chicken soup right in your kitchen, in a mere 12 minutes! This homemade alternative is not just a convenient substitute; it’s a game-changer that elevates your cooking with fresh ingredients and superior taste.
The Ultimate Homemade Condensed Cream of Chicken Soup Substitute
This recipe for homemade condensed cream of chicken soup is incredibly simple and surprisingly quick to prepare. While canned cream of chicken soups have their place in many beloved recipes – indeed, they are staples in countless kitchens – there’s something uniquely satisfying about creating a homemade version. Whether you’re aiming for a fresher taste, seeking to control ingredients, or simply need a quick fix when your pantry is bare, this recipe rises to the occasion. It delivers a rich, velvety texture and a comforting flavor that seamlessly integrates into any dish requiring cream of chicken soup. Plus, with just a few additional steps, you can transform this condensed base into a delightful standalone soup.
“Very good and creamy. Thank you for the recipe!”
– Patty C.
Frequently Asked Questions: All About Homemade Cream of Chicken Soup
Cream of chicken soup is a beloved culinary staple, recognized for its rich, velvety texture and savory chicken flavor. Traditionally, it’s a creamy emulsion made with a roux (a blend of butter and flour), chicken broth, and milk or cream, seasoned with a careful selection of herbs and spices. The broth, often derived from simmered chicken bones and vegetables, forms the flavorful foundation. While commonly featuring chicken pieces, variations might include additional vegetables like potatoes, celery, or carrots to create a heartier dish. This soup is incredibly versatile, frequently serving as a key ingredient in countless comfort food recipes such as casseroles, pot pies, and pasta dishes. Making it homemade allows you to control the quality and freshness of ingredients, adjust seasonings to your preference, and avoid unwanted preservatives and excessive sodium often found in canned versions, resulting in a superior flavor and a healthier option.
For this recipe, the type of milk you choose significantly impacts the final texture and richness of your homemade cream of chicken soup. I personally used 2% milk, simply because it was readily available in my fridge, and it delivered excellent results. However, if your goal is an even creamier and more luxurious consistency, I highly recommend opting for whole milk or even half-and-half. The higher fat content in these options contributes to a richer mouthfeel and a more decadent flavor. Conversely, I strongly advise against using skim milk, as its very low fat content will prevent the soup from achieving the desired creamy, condensed texture. While I haven’t experimented with dairy alternatives like almond or soy milk, I cannot guarantee the outcome, as they may behave differently in terms of thickening and flavor profile due to their varying fat and protein structures.
Absolutely, you can enjoy this delicious cream of chicken soup as a standalone meal, but it’s important to understand that this recipe yields a condensed version. This means it’s designed to be a concentrated base, similar to what you’d find in a can, rather than a ready-to-eat soup. To transform this rich, condensed mixture into a wonderfully palatable and edible soup, you’ll need to dilute it. I recommend adding extra chicken broth, water, or a combination of both, along with more milk, until it reaches your preferred thickness and flavor intensity. Keep in mind that using more chicken broth will enhance the savory chicken flavor, while adding more water will subtly lighten it. The choice depends entirely on your personal taste. If you’re a fan of mushroom flavor, you might also be interested in my Homemade Cream of Mushroom Soup recipe, which offers a similar versatility!
This is an excellent and frequently asked question, especially for those who often cook with canned condensed soups! A standard can of cream of chicken soup typically contains about 10.5 ounces. When using this homemade recipe as a substitute, you’ll find that approximately 1¼ cups of our delicious homemade condensed soup is equivalent to one can. This entire recipe, as outlined, is designed to produce enough cream of chicken soup to replace two standard cans. If your recipe calls for more than two cans, simply scale up the ingredient quantities proportionally to ensure you have enough of this rich, homemade goodness for your dish. It’s always a good idea to measure precisely to achieve the best results in your casseroles and other recipes.
Proper storage is key to enjoying your homemade cream of chicken soup for longer. Once the soup has completely cooled down to room temperature, transfer it to an airtight container. My personal preference for storage is a mason jar, which not only seals well but also allows for easy visibility of the contents. Stored in the refrigerator, your homemade condensed soup will remain fresh and delicious for up to 3 days. For longer preservation, you can freeze it! Pour the cooled soup into a freezer-safe container, leaving a little headspace for expansion, and freeze it for up to 3 months. When you’re ready to use it, simply allow it to defrost thoroughly in the refrigerator overnight before incorporating it into your recipe. This flexibility makes homemade soup a fantastic meal prep component.
Essential Ingredients for Your Homemade Cream of Chicken Soup
Crafting this quick and easy homemade cream of chicken soup requires just a few basic ingredients, most of which you likely already have in your pantry. Opting for quality ingredients will make a noticeable difference in the final flavor and texture of your soup. For precise measurements, please refer to the detailed recipe card at the end of this article.
- Salted Butter: This recipe calls for real butter, not margarine. Butter is crucial for creating a proper roux, which forms the base and helps thicken the soup correctly. Margarine, being primarily oil, won’t achieve the same consistency. If you’re managing sodium intake, feel free to use unsalted butter and adjust salt to taste.
- All-Purpose Flour: A foundational ingredient for the roux, all-purpose flour provides the necessary thickening power. While I have a personal favorite (White Lily flour), any standard all-purpose flour you have on hand will work perfectly.
- Black Pepper, Garlic Powder, Onion Powder, Celery Seed: These essential spices contribute to the classic savory profile of cream of chicken soup. The amounts are carefully balanced, but you can certainly adjust them to suit your palate. I particularly enjoy the subtle herbal notes that celery seed adds, mimicking the “cream of chicken with herbs” variety, but you can omit it if it’s not to your preference.
- Salt: Salt is vital for enhancing all the other flavors. If you’ve used salted butter or are monitoring your sodium intake, you can reduce or omit this additional salt. Always taste and adjust as you go!
- Chicken Broth: The liquid base for our soup. For a lower sodium option, use low-sodium chicken broth. For an even more authentic and rich flavor, consider making your own homemade chicken broth.
- Milk: As discussed in the FAQs, milk contributes significantly to the creaminess. I recommend 2% milk or higher fat content options like whole milk or half-and-half for the best results.
Step-by-Step Guide: How to Make Homemade Cream of Chicken Soup
Making this homemade cream of chicken soup is a straightforward process, requiring minimal effort and time. Follow these steps for a perfectly creamy and flavorful result every time. Remember, the key to a smooth soup is consistent whisking!
Step 1: Create the Roux Base
Begin by melting the salted butter in a small to medium-sized saucepan over medium-low heat. Once the butter is fully melted and shimmering, add the all-purpose flour, black pepper, garlic powder, onion powder, salt, and celery seed directly into the pot. Whisk these ingredients together continuously until the mixture is smooth and forms a thick paste, known as a roux. This step is crucial for achieving a lump-free soup.
Step 2: Cook the Roux and Add Broth
Continue to cook the flour and spice mixture for about 1 minute, whisking occasionally. This step helps to cook out the raw flour taste. Next, slowly and gradually stream in the chicken broth while continuously whisking. This constant whisking is vital to prevent lumps from forming and ensures a smooth, uniform base for your soup. The mixture will begin to thicken as you incorporate the broth.
Step 3: Incorporate Milk and Thicken
Once the chicken broth is fully incorporated, slowly stream in the milk, once again whisking constantly to maintain a smooth consistency. Continue to whisk as you bring the mixture to a gentle simmer over medium-low heat. Allow the soup to simmer for 2-3 minutes, or until it reaches your desired thickness. The consistency should be rich and creamy, similar to a condensed soup. Once thickened, remove the pot from the heat.
Step 4: Ready to Use or Store
Your homemade condensed cream of chicken soup is now ready! You can use it immediately in any recipe that calls for canned cream of chicken soup, or let it cool completely before storing it for later use as detailed in our storage tips. Enjoy the fresh, rich flavor it brings to your favorite dishes!
Recipes to Elevate with Your Homemade Cream of Chicken Soup
Once you’ve mastered this incredible homemade cream of chicken soup, you’ll find endless opportunities to incorporate its rich, fresh flavor into your favorite comfort foods. Move beyond canned alternatives and experience the difference it makes in these beloved dishes:
- Hearty Chicken Noodle Casserole: A family favorite, made even more comforting with your fresh soup base.
- Easy Slow Cooker Potato Soup (with frozen potatoes): Simplify dinner with this creamy, rich soup, perfect for busy evenings.
- Creamy Cheesy Chicken Spaghetti: Take this classic to the next level with the authentic taste of homemade soup.
- Ultimate Ritz Chicken Casserole: The buttery crunch of Ritz crackers perfectly complements the luscious creaminess of your soup.
Explore More Homemade Pantry Staples
Embracing homemade pantry staples is a rewarding journey that allows you to control ingredients, reduce waste, and often achieve superior flavor. If you enjoyed making your own cream of chicken soup, you’ll love these other easy and versatile homemade ingredient recipes:
- Homemade Dry Onion Soup Mix: A versatile seasoning for dips, roasts, and more.
- Homemade Ranch Seasoning: Perfect for dressing, popcorn, or seasoning meats.
- Homemade Everything But The Bagel Seasoning: Elevate your toast, eggs, or avocado.
- Homemade Apple Pie Spice: The perfect blend for all your apple desserts.
- Homemade Pumpkin Pie Spice: Essential for fall baking and seasonal drinks.
- Homemade Cream of Mushroom Soup: Another versatile soup base for your favorite casseroles.
- Beau Monde Seasoning: A classic gourmet blend for soups, stews, and dressings.
- Homemade Taco Seasoning: Control the spice and sodium in your taco nights.
- Homemade Ranch Dressing: Fresher and more flavorful than store-bought bottles.
- Homemade Bisquick: A convenient mix for pancakes, biscuits, and more.
- Homemade Velveeta: A surprising and delicious alternative for cheesy dishes.
Homemade Cream of Chicken Soup
Print
Pin
Rate
Ingredients
- ¼ cup salted butter
- ⅓ cup all-purpose flour
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon celery seed
- 1 cup chicken broth
- 1 cup milk
Instructions
- In a small to a medium-sized sauce pot over medium-low heat, melt 1/4 cup salted butter.
- Add 1/3 cup all-purpose flour, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon salt and 1/8 teaspoon celery seed. Whisk to combine until smooth.
- Cook the flour mixture for 1 minute, whisking occasionally.
- Slowly stream in 1 cup chicken broth while constantly whisking to avoid lumps.
- Slowly stream in 1 cup milk – again whisking constantly.
- Bring the mixture to a low simmer while whisking often. Allow to simmer for 2-3 minutes until thickened. Take off the heat until ready to use.
Video
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- If it seems too thick to you, you can thin it out with a bit of milk.
- If using in recipes that call for condensed cream of chicken soup, make sure to use just the amount the recipe calls for. Normally it is a 10.5-ounce can, so with this recipe, you would use 1 ¼ cups of this recipe. This will make the amount needed for 2 cans.
- If you want to use this as a base to make it into a soup, you can add more chicken broth and milk until you get your desired thickness. Then, you can add this to sauteed vegetables or shredded chicken, etc, whatever you want to have in your soup.
- Once at room temperature, you can store it in an airtight container (I prefer mason jars) in the fridge for up to 3 days.
- Freeze for up to 3 months.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.