Learn how to make your own condensed cream of chicken soup to use in casseroles or as a sauce. This homemade version uses all whole ingredients and you get to control the salt content.
I have nothing against canned condensed cream of chicken soup. I grew up eating it quite regularly and I actually still like the flavor of it. However, I rarely buy it anymore. Why? I make a lot of my own ridiculously quick homemade soups (as you may know from this series of 52 soups all ready in under 15 minutes!) and I honestly don’t ever think about buying canned soup.
So then, when I get it into my head to make an old-style casserole that calls for condensed chicken soup, I never have any in my pantry. What to do? Make my own!
It’s surprisingly easy to make your own condensed soup to use in a casserole. It’s basically a béchamel-style (classic white sauce) base. It only takes a few minutes to whip together and then you can add it immediately to your casserole ingredients.
Pros And Cons Of Homemade Cream Of Chicken Soup
One of the benefits of making your own cream of chicken soup is that you can control the salt content. The canned version has quite a bit of salt in it, not to mention a few other ingredients that you might not really want to eat. When you make your own, it’s simple ingredients: butter, flour, milk, chicken stock, salt, garlic powder, and cooked chicken. That’s it. And you control the amount of salt.
The con of making your own is that you can’t store it in the pantry like you can the canned version. However, it will keep in the fridge for 4-5 days in a sealed container, and, as I mentioned, it really only takes a few minutes to make so it’s not that huge of a deal if you need to whip it up in a flash.
I hope you like this recipe. I have the recipe for Homemade Condensed Cream of Mushroom Soup coming soon and then I’ll be doing some casseroles that use these as well. It’s going to be a creamy, tasty time!
One batch makes 2 and 1/2 cups which is approximately the amount you would get from two 10.5 ounce cans of condensed soup. You can halve or double the recipe.
To use in a casserole, use 1 and 1/4 cup of condensed mixture whenever a recipe calls for one can of condensed soup.
To eat this as a soup, mix condensed soup with equal amounts milk, heat and serve (to prepare the entire batch as a soup, mix with 2 and 1/2 cups of milk, heat and serve).
- 6 Tbsp. unsalted butter, cut into pieces
- 6 Tbsp. all-purpose flour
- 1 cup non-fat milk
- 1 cup unsalted chicken stock
- ¼ tsp. salt (or more to taste)
- ¼ tsp. garlic powder
- 1 cup finely diced cooked chicken
- In a medium saucepan over medium heat melt butter.
- Remove from heat. Whisk in flour until it forms a smooth paste.
- Drizzle in milk a bit at a time while whisking, making sure it stays smooth.
- Drizzle in the stock a bit at a time while whisking, making sure it stays smooth.
- Return to medium high heat. Stir until it comes to a boil and thickens.
- Remove from heat. Stir in chicken.