Homemade Condensed Cream of Chicken Soup

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Although canned soup is super convenient, nothing tastes as good as homemade condensed cream of chicken soup. Frugal & freezer friendly!

I don’t know about your family, but we go through a lot of condensed cream of chicken soup (especially when I make this bacon & cheddar potato soup recipe!). Pretty much every casserole recipe we love seems to call for it, and I’m almost always picking up a can or two during our bi-weekly shopping trip.

While the convenience of buying condensed soup is nothing to be scoffed at, I wondered if I could make this pantry staple at home…and for less.

Surprisingly, it takes very few ingredients {as opposed to the long list on the back of a Campbell’s can}, and tastes much much better. In fact, we didn’t think there could be any way to improve upon our favorite potato soup, but this little change made all the difference, and we can’t imagine ever going back.

Seriously, you have to try it!

How to Make Condensed Cream of Chicken Soup

Step 1: Combine chicken broth with 1/2 cup milk in a large saucepan, then bring to a boil.

Homemade Condensed Cream of Chicken Soup | Creative Savings

You can definitely used canned chicken broth, but I feel like it defeats the whole purpose of homemade condensed soup, so I used my broth left over from cooking a whole chicken. It freezes so nicely and it’s practically free!

Step 2: In a small bowl, whisk together flour and seasonings, then stir in remaining milk until a smooth mixture forms.

Homemade Condensed Cream of Chicken Soup | Creative Savings

Step 3: Turn saucepan down to low heat, and pour in the flour and milk mixture. Stir continuously with a whisk {pot should be slightly simmering}, until mixture is smooth and thick, about 10-12 minutes.

Homemade Condensed Cream of Chicken Soup | Creative Savings

Mixture will continue to thicken as it cools.

Step 4: Cool soup completely, and then fill clean jars with 1 cup each, leaving 1/2 of space at the top of the jar. Freeze until you need to use in a recipe, and get out to thaw the morning of.

Homemade Condensed Cream of Chicken Soup | Creative Savings
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Homemade Condensed Cream of Chicken Soup

  • Total Time: 20 minutes
  • Yield: 3 cups of soup = 3 cans 1x


Although canned soup is super convenient, nothing tastes as good as homemade! Save your chicken broth and whip up a batch on the weekend. It`s freezer friendly and incredibly frugal!


  • 2 1/2 cups chicken broth
  • 1 1/2 cups milk, divided
  • 3/4 cup flour
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp parsley


  1. Combine chicken broth and 1/2 cup milk in a large saucepan, bring to a low boil.
  2. In a small bowl, whisk flour and seasonings into remaining 1 cup milk until a smooth, thick texture forms.
  3. Pour flour and milk mixture into the saucepan with the broth mixture on low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, about 10-12 minutes. The mixture will thicken even more as it cools.
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Category: Dinner
  • Cuisine: American

Keywords: cream of chicken soup, condensed cream of chicken soup

Total Cost: $.57/batch or $.19/can (with homemade chicken broth)

I actually had a really hard time calculating the price of this recipe, because the chicken broth is such a minimal expense if you make your own.

In fact, now that I’m always making this soup to have on hand, all my chicken broth gets saved and frozen for when I need it. You really can’t ask for a better deal than that!

If there were ever a pantry staple to switch out, make homemade condensed cream of chicken soup the one. It’s super simple to do, tastes amazing, and freezes just perfectly.

How often do you use Cream of Chicken Soup?

Although canned soup is super convenient, nothing tastes as good as homemade condensed cream of chicken soup. It's freezer friendly and incredibly frugal!

Disclosure: Some of the links in the post above are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. Read my full disclosure policy here.

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  1. I am so excited about trying this, but am wondering if you use whole milk? Do you know if it will work with skim? And how about Almond milk (Or soy, rice, coconut, etc? Thanks for your help!

    1. I have tried it with skim, and it worked fine, but have not had any experience with the almond or soy milks. Definitely something to try though and see if it works!

  2. Anyone ever try canning this recipe? I’m more of a cook a big batch out it up and use it for a year.

    1. I haven’t tried canning this recipe, just freezing. Although everything I’ve read says you ARE able to can soup, but there are some rules like not adding thickeners until later, and using a pressure canner instead of a water bath, etc. I don’t feel comfortable recommending you try canning this, as I’m not positive that it’s absolutely safe, but I would definitely do more research and try to find a recipe that is specific for canning if you want to try it!

    1. I have frozen it for 6 months without any problems, but I would assume it would be OK up to a year based on other items I’ve frozen {like jam} that have lasted for a good long time.

  3. I was just reading Pams post and you can use chicken boulion cubes for the chicken broth works great and is cheaper I also have a cream of chicken recipe that calls for the chicken granules just figured I would share the info 🙂

  4. I too use it about once a week… I buy multi-can packs at Costco. This recipe seems easy enough… but not sure it would really save me any money since the chicken broth costs more than the cream of chicken soup! Chicken bones and I do not get along very well, so I buy canned broth. I will save this recipe though, just in case I change my mind one of these days 🙂

    1. Yes, it wouldn’t be too frugal if you buy chicken broth, but I know what you mean about those bones! If Joseph is home, I just make him tear apart the chicken so I don’t have to touch it. 😉

  5. AWESOME! I have turkey & chicken broth that I freeze in cubes for cooking later (stores VERY well!!) & I LOVE Cream of Chicken…as my own dinner. I can whip this up in no time! I also freeze those “extra” pieces of chicken & turkey after dinner a lot of nights, so I can actually have meat in mine & freeze for those nights I don’t want to cook!

      1. Definitely makes life easy! The secret is to measure out a cup & see how many cubes it fills on your tray, so you’ll be able to just grab the right amount of cubes when cooking! Also thaws MUCH faster than an entire jar or bag. (I tried freezing the bags flat for awhile….stacks well, but can thaw slowly & makes a BIG mess if the bag isn’t as closed as you thought!)

  6. How do you make your chicken broth? I am trying to buy less processed foods for my family! Thanks much 🙂

    1. I thought it would be difficult, but it’s actually really easy. We just buy a whole chicken – 4-5lbs, and cook it in the oven for a regular meal. When we’re done, I separate all the leftover meat into freezer bags for use in casseroles, then place the carcass and bones into a big pot with enough water to cover. Usually about 8-10 cups. Let it simmer for a couple hours, until reduced by half, then strain all the bones out and ladle the liquid into jars. They freeze wonderfully!

      1. I also do this only instead of using the oven and stove top, I use my crockpot. The chicken turns out great. The after taking off the meat I put the bones back in and sometimes add onion and carrots. Fill with water and set it for 8-10 hours. Strain and freeze. Just did this last night for dinner and then made the broth overnight. Put it in freezer bags of 3 cups and laid them flat. I got about 12 cups out of my 4.5 lb chicken. So easy and great to have on hand!

  7. We use a LOT of cream of mushroom soup too. Do you think I could add mushrooms to this? Maybe sauté them to decrease the water content. What would you suggest?

    1. I think you could definitely adapt this recipe for a cream of mushroom soup. Sautéing would be a good idea, and maybe do it with a bit of onion for added flavor. If the soup doesn’t seem thick enough, you can always add a little bit more flour too. Have fun experimenting!

  8. Got to try this one. I tried a different homemade cream soup recipe before and it did NOT freeze well. It was great to use fresh, but it separated and got a grainy texture after being frozen and thawed. Have you had any issues like that with this version? Thanks!

    1. This recipe has never separated on me before, so I think you will be safe! I just either put it in the fridge the night before, or defrost in the microwave the morning I’m going to use it.

  9. I think I’m going to have to try this. We need gluten free products here. The only cream soup that is gluten free is progresso cream of mushroom (which my husband doesn’t like). I’m going to have to try this with my gluten free flour mix (or with cornstarch – not sure which to try yet). I have a turkey to thaw and cook and then I’ll have broth to work with. I can’t wait to try it!

    1. I have used cornstarch for years to make this and other ‘gravies’ or to replace a soup in a casserole. I have been wheat free for 5 years. The cornstarch should be mixed with the liquid first. I also use chicken base and water if I do not have broth

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