Condensed Cream of Chicken Soup

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!

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Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: .75 ounces

Calories: 87kcal

Author: Cathy Trochelman

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

Instructions

In a small saucepan, whisk the milk and cornstarch together. Add the butter, bouillon, salt, pepper, onion powder, garlic powder, and dried parsley.
Bring the mixture to a boil, stirring frequently. Once boiling, reduce heat and simmer 30 seconds - 1 minute to thicken.
Remove from heat and use immediately or store in an airtight container in the refrigerator for up to one week.

Notes

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

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