Homemade Condensed Cream of Chicken Soup: The Ultimate Canned Soup Substitute

• 
  ¾ cup
  
  low-sodium chicken broth
• 
  ⅛ teaspoon
  
  poultry seasoning (see note)
• 
  ¼ teaspoon
  
  onion powder
• 
  ⅛ teaspoon
  
  garlic powder
• 
  Pinch
  
  of black pepper
• 
  ¼ teaspoon
  
  salt, more to taste if needed
• 
  Pinch
  
  of dried parsley
• 
  Pinch
  
  of paprika
• 
  ½ cup
  
  milk
• 
  ¼ cup
  
  all-purpose flour

1. In a medium saucepan, bring the broth and all the seasonings to a simmer over medium heat. This helps infuse the flavors early on.
2. In a liquid measuring cup or a small bowl, combine the milk and all-purpose flour. Vigorously whisk them together until the mixture is completely smooth and lump-free. This creates a slurry that will thicken your soup.
3. While continuously whisking the simmering broth mixture in the saucepan, slowly pour in the milk and flour slurry. Pour steadily to prevent lumps from forming.
4. Continue to stir and cook the mixture over medium heat. It will gradually come to a gentle boil, thicken, and bubble, usually within 3-4 minutes. Keep stirring to ensure even cooking and prevent sticking.
5. Remove the saucepan from the heat. Taste and adjust the seasoning by adding additional salt and pepper as needed to suit your preference. Your homemade condensed cream of chicken soup is now ready! Use it immediately in your chosen recipe, or allow it to cool completely before transferring to an airtight container and refrigerating for up to one week. Note that the soup will thicken considerably more as it cools.

Broth Selection: The flavor of your homemade cream of chicken soup largely depends on the quality of the broth you use. Opt for a low-sodium chicken broth brand that you genuinely enjoy the taste of, or even better, use homemade chicken broth if you have it on hand. For a more concentrated flavor, I sometimes use a good quality organic chicken soup base (a bouillon-like paste that’s refrigerated), using about 1 heaping teaspoon for 3/4 cup of water.

Seasoning Customization: The seasoning amounts for ingredients like poultry seasoning, onion powder, and garlic powder are a starting point. Feel free to adjust these to your personal taste. A heaping 1/8 teaspoon often adds more depth. If you don’t have poultry seasoning, a pinch each of ground sage, marjoram, and ground thyme makes an excellent substitute.

Batching Up: This recipe conveniently yields the equivalent of one standard can of condensed cream of chicken soup. If your recipe calls for two cans, simply double all the ingredients in this recipe. It scales up beautifully without any issues.

Adding Chicken: To achieve a texture closer to some canned versions or to boost the heartiness, consider stirring in about 1/4 to 1/2 cup of finely chopped cooked chicken at the very end, just after removing the soup from the heat. This is an optional step that adds another layer of flavor and substance.

Thickening Tips: If your soup isn’t thickening as much as you’d like, continue to gently simmer and whisk for an extra minute or two. If it becomes too thick upon cooling, you can thin it out slightly with a splash of milk or broth when reheating or incorporating into your final dish.

Dairy-Free Option: For a dairy-free version, substitute the regular milk with unsweetened plain almond milk, oat milk, or another plant-based milk. Ensure your chicken broth is also dairy-free. The texture will be slightly different but still delicious.

Gluten-Free Alternative: To make this recipe gluten-free, use a gluten-free all-purpose flour blend (one that contains xanthan gum works best for thickening) or a gluten-free thickener like cornstarch slurry (mix 1-2 tablespoons cornstarch with equal parts cold water before adding to the simmering broth). Adjust quantities as needed to achieve your desired consistency.