Homemade Condensed Cream of Chicken Soup

18 min | easy

White bowl of homemade condensed cream of chicken soup on a rustic white wood surface, with a spoon lifting the thick, smooth, pale cream-colored soup to show its glossy texture; a piece of butter is blurred in the background.

Published Aug 9, 2026

Prep Time	Cook Time	Total Time
10 min	8 min	18 min

Review

Introduction

This homemade condensed cream of chicken soup is thick, savory, and made for casseroles, pot pies, and quick skillet dinners.

It works well as a pantry-style shortcut when you want a simple soup base without using canned soup.

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Close-up of homemade condensed cream of chicken soup in a small white saucepan, with a spoon lifting the thick, smooth pale cream-colored soup to show its glossy texture.

How to Make Homemade Condensed Cream of Chicken Soup

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Warm the broth and half-and-half

Warm 1 1/2 cups chicken broth and 1 cup half-and-half before starting.
During testing, warm liquids gave the smoothest, lump-free consistency once whisked into the roux.
Make the roux

Melt 4 tablespoons unsalted butter in a small saucepan over medium heat.
Whisk in 1/4 cup all-purpose flour until smooth.
Cook the roux for about one minute to remove the raw flour taste.
Keep it pale so it does not develop a browned roux flavor.

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Whisk in the liquids

Slowly whisk in the warmed broth until the mixture looks smooth.
Whisk in the warmed half-and-half until fully combined.
Season and thicken

Stir in 1 teaspoon chicken bouillon powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.
Add 1/4 teaspoon dried thyme, 1/4 teaspoon black pepper, and 1/2 teaspoon kosher salt.
During testing, bouillon powder added deeper chicken flavor than broth alone without making the soup overly salty.
Cook over medium-low heat for 3 to 5 minutes, whisking often, until thick and glossy.
Rest before using

Take the pan off the heat and let the soup cool for 10 to 15 minutes.
During testing, that rest thickened the soup noticeably and matched canned condensed cream of chicken soup.
You should have about 2 1/2 cups, ready for later recipes.
Use it right away, or chill it for later recipes.

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Close-up of thick homemade condensed cream of chicken soup being spooned into a glass jar, showing its smooth, glossy, pourable texture; a saucepan sits blurred in the background with parsley and a striped towel nearby.

Substitutions

Half-and-half for whole milk plus heavy cream: Use 3/4 cup whole milk and 1/4 cup heavy cream for a similar rich texture and fresh dairy flavor.
Chicken bouillon powder for a crushed bouillon cube: A crushed cube brings similar savory depth and keeps the soup full-flavored, though you may need less salt.
Unsalted butter for chicken schmaltz: Chicken fat adds extra roasted flavor and keeps the finished soup silky, rich, and especially cozy.

Jar of homemade condensed cream of chicken soup on a white table, filled with thick, smooth off-white soup with a creamy swirl on top; blurred mushrooms, onion, parsley, and a red gingham towel in the background.

Tips

Use a flat whisk if you have one: A flat whisk reaches the pan corners well and helps keep flour from sticking during thickening.
Keep the heat moderate: High heat can scorch the milk solids and make the soup grainy before it has time to thicken evenly.
Taste only after the bouillon dissolves: Bouillon changes the salt level fast, so give it a minute before deciding on extra seasoning.
Let it stand before measuring: If you need this to replace canned soup, measure after resting so the thickness matches more closely.
Strain for an ultra-smooth finish: A quick pass through a fine-mesh strainer removes tiny lumps and gives the sauce a polished texture.

Nutrition Facts ^*

Energy	215	kcal
Protein	3	g
Total Fat	18	g
Carbohydrates	9	g
Dietary Fiber	0	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Why is my soup lumpy?: Cold liquid or rushed whisking usually causes lumps. Warm the broth and half-and-half, then add them slowly.
Why does my soup taste floury?: The roux likely needed more time. Cook the butter and flour for one minute before adding liquid.
Will my soup thicken more as it cools?: Yes. The soup thickens more as it cools, especially after a 10 to 15 minute rest.
Can I make this ahead?: Yes. Cool it completely, then refrigerate it for up to four days. Reheat gently and whisk until smooth again.
Can I freeze it?: You can, but dairy-based soups may separate a little after thawing. Reheat gently and whisk well to bring it together.

Serving Suggestions

This homemade version shines in casseroles, pot pies, and creamy skillet sauces.

A spoonful of sour cream adds gentle tang, while extra thyme brings a more classic herb note.

Leftovers also taste great over biscuits, toast, or shredded chicken for a fast lunch.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.