Name: Condensed Cream of Chicken Soup
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1 cup milk; 2 Tablespoons cornstarch; 1 1/2 Tablespoons salted butter; 1 teaspoon chicken bouillon; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon onion powder; 1/4 teaspoon garlic powder; 1/4 teaspoon dried parsley

This Cream of Chicken Soup is an easy homemade substitute for canned condensed soup. It’s packed with delicious and adds the perfect level of creaminess to all your favorite casseroles!

Let’s face it. Cream soups are an essential ingredient in life. They add amazing flavor and unrivaled creaminess to casseroles, soups, dips, and more! But the reality is… the canned versions are not so good for you.

Which is why I’ve gotten a few comments and complaints every time I use them in a recipe. So I finally decided to do something about it… and I realized that making them from scratch is so easy and delicious, I’ll never go back!

Yes, homemade Cream of Chicken Soup is just better. It’s made with less than 10 ingredients and ready in no time at all. And it tastes amazing! I used a simple combination of salt, pepper, onion powder, garlic powder, and dried parsley to season it, and I couldn’t believe how much flavor it had.

And unlike most Cream of Chicken Soup recipes, which call for chicken stock, I used chicken bouillon and milk. Which resulted in a perfectly thick cream of chicken soup substitute that can be used wherever you would use the canned version!

what you’ll love about this recipe

Real ingredients: Unlike store bought cream soups, which are packed with less than ideal ingredients, this recipe uses all natural ingredients you can feel good about.

Quick & easy: It’s made with less than 10 ingredients and ready in under 10 minutes from start to finish.

Gluten free: It’s naturally gluten free, meaning you don’t have to search high and low for a gluten free canned variety!

what you’ll need for this recipe

Milk – I used 1 cup of milk as the base of this recipe. I used 2%, since it’s what I had on hand, but you can use whatever kind you have in your fridge.

Cornstarch – To thicken the soup, I used 2 Tablespoons cornstarch. Cornstarch (vs. flour) keeps this recipe gluten free. You can also substitute flour, but be sure to double the amount to 1/4 cup.

Butter – 2 Tablespoons of butter adds richness and flavor to this recipe. I used salted butter.

Chicken bouillon – I used 1 teaspoon of chicken bouillon. (*To keep it gluten free, be sure to use a GF bouillon like Herb Ox.) Otherwise, any brand will work just fine.

Seasonings – I used a handful of simple seasonings to give this recipe delicious flavor while also keeping it versatile. I added 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon dried parsley flakes.

how to make condensed cream of chicken soup

Combine the ingredients. In a small saucepan, whisk the milk and cornstarch together. Add the butter, bouillon, salt, pepper, onion powder, garlic powder, and dried parsley.

Bring to a boil, then simmer. Bring the mixture to a boil, stirring frequently. Once boiling, reduce heat and simmer 30 seconds – 1 minute to thicken.

Use immediately or store. Remove from heat and use immediately or store in an airtight container in the refrigerator for up to one week.

Recipe Variations

For condensed cream of mushroom soup – omit the bouillon and add 1/2 cup of finely diced mushrooms
For condensed cream of celery soup – omit the bouillon, substitute celery salt for regular salt, and add 1/2 cup of finely diced celery
For condensed cheese soup – omit the bouillon and add 1 cup of shredded cheddar cheese
For condensed cream of onion soup – omit the bouillon, increase the onion powder to 1/2 teaspoon (or more to taste) and add 1/2 cup finely chopped onion

recipes using condensed soup

This Cream of Chicken Soup can be used in any recipe that calls for condensed soup. These are some of our favorites: