This from-scratch cream of chicken soup takes less than 10 minutes to make, uses five pantry staples, & tastes miles better than anything from a can. Made with real, budget-friendly ingredients, it’s a rich, versatile base soup with endless recipe possibilities!
From Scratch Condensed Soup
Growing it was pretty rare that Mom bought the canned condensed soups. I think the only time she did or we got some was for Thanksgiving for the green bean casserole. If you know me at all, you know I can’t stand the canned stuff.
From scratch is a millions times better and my recipe takes less than 10 minutes to make and uses real ingredients! This recipe is proof that the easiest, tastiest, and most affordable option is the one you make yourself! No mystery ingredients; just real, wholesome goodness you can feel good about serving! Let me show how just how easy this is to make!
Homemade Condensed Chicken Soup Ingredients
These are ingredients I always have on hand and if you’ve been with me for a while, you know that 2 of the items I preach about all the time! All you need are 5 basic ingredients!
- Milk: it can be 2% to whole but it must be cold
- Cornstarch: which makes this recipe perfect for those of you that are gluten-free!
- Chupacabra Cluckalicous: seriously this is THE BEST chicken seasoning!
- Knorr Chicken Concentrate Base: this is a chef’s secret that I’ve been sharing for decades. It’s a liquid concentrate soup that has more flavor than paste bases. it’s perfect for broths, gravies and soup.
- Butter
Chef Lori Explains Science Stuff
It’s important that anytime you whisk cornstarch into a liquid that the liquid be cold. Cold liquid creates a slurry which prevents it from clumping and ensures even thickening.
If you try to whisk cornstarch into hot liquid, the outside thickens forming hard lumps that prevents the inside from dissolving. No one wants lumpy gravy or lumps/clumps in their soups.
How to Make Condensed Cream of Chicken Soup
This is one of those recipes where it’s super important to have everything measured our prior to starting the recipe as it’s done within minutes.
- In a saucepan over medium heat, add the milk and cornstarch, whisking to combine.
- Add in the Chupacabra Cluckalicous, Knorr Chicken Concentrate, and butter. Bring to a boil, whisking until the butter is fully melted and the mixture thickens. Once it boils, reduce to a simmer for about 30 seconds to fully thicken.
- Use immediately in any recipe that calls for a 10.75 oz can of cream of chicken soup, or store in an airtight container in the fridge for up to a week.
Condensed Chicken Soup Substitute FAQs
- How much does this recipe make? This makes the equivalent of one 10.75-ounce can of condensed cream of chicken soup.
- Can I double or triple the recipe? Absolutely! This recipe scales beautifully!
- Can I use chicken bouillon instead? Yes but use the paste though I find the Knorr product has a more authentic chicken flavor.
- Is this Gluten-Free? Yep!
- Can I make this dairy-free? Of course! use dairy-free butter and oat, soy or plant-based milk. Keep in mind that the type of “milk” you use may alter the flavor.
- How do I use it in a recipe? Use it exactly as you would a can of the soup. This is just a million times better!
Why You’ll Love This Recipe
Not only is this soup base recipe budget-friendly, but it’s incredibly practical. One quick batch can replace a can of condensed soup in your favorite casseroles, slow-cooker meals, and weeknight dishes, instantly boosting the flavor without boosting your grocery bill!
- MADE WITH REAL INGREDIENTS: No preservatives, fillers, or mystery ingredients. Just simple pantry staples.
- READY IN UNDER 10 MINUTES: Faster than running to the store for a can of soup!
- BUDGET-FRIENDLY: Costs a fraction of the store-bought stuff!
- BETTER FLAVOR: Rich, comforting, and far more flavorful!
- VERSATILE: Works in casseroles, soups, slow cooker meals, skillet dinners, and more!
- DIET-FRIENDLY OPTIONS: Already gluten-free and can be made dairy-free as well!
- RELIABLE BASE RECIPE: Once you try it, you’ll always want a batch on hand for quick weeknight recipes.
Make Ahead Instructions
- Make Ahead: You can prep this ahead of time, store it in an airtight container in the fridge for up to a week. When you’re ready to use it, just add it to your recipe per the instructions.
I would advise against freezing this as the texture can alter the texture. Dairy tends to often separate or becomes grainy. Because this takes under 10 minutes to make, my advice is to just make it when you need it.
Here’s what I used:
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Homemade Condensed Cream of Chicken Soup Recipe
This from-scratch cream of chicken soup takes less than 10 minutes to make, uses five pantry staples, & tastes miles better than anything from a can. Made with real, budget-friendly ingredients, it’s a rich, versatile base soup with endless recipe possibilities!
- Prep Time: 2 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 10.75 oz can equivalent (2.5 cups)
- Category: cream of chicken base, condensed soup, base recipe, from scratch
- Method: stove top
- Cuisine: cream of chicken base, condensed soup, base recipe
Ingredients
- 1 cup milk, cold
- 2 Tablespoons corn starch
- 1 1/2 teaspoons Chupacabra Cluckalicious
- 1 1/4 teaspoons Knorr Chicken Concentrate
- 1 1/2 Tablespoons butter, unsalted
Instructions
- In a saucepan over medium heat, add the milk and cornstarch, whisking to combine.
- Add in the Chupacabra Cluckalicious, Knorr Chicken Concentrate, and butter. Bring to a boil, whisking until the butter is fully melted and the mixture thickens. Once it boils, reduce to a simmer for about 30 seconds to fully thicken.
- Use immediately in any recipe that calls for a 10.75 oz can of cream of chicken soup, or store in an airtight container in the fridge for up to a week.
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