Forget canned condensed cream soups. This quick 5-minute recipe yields a creamy, concentrated base you can use as homemade condensed cream of chicken, cream of celery, or cream of mushroom soup. With just butter, flour, milk, bouillon and a few seasonings, you’ll have a versatile, shelf-stable-style concentrate that improves flavors and lets you control sodium and ingredients in casseroles, soups and comfort-food favorites.
Use this homemade condensed soup base wherever a recipe calls for “cream of” soup — it works for casseroles, sauces, stews and dips.
Condensed soups are commonly used to add body, creaminess and savory flavor to recipes like green bean casserole and chicken spaghetti. Making your own concentrated version is fast, economical and lets you tailor flavor, thickness and salt level to your needs.
Ingredients for homemade condensed cream of chicken condensed soup
Yield: 12 ounces (about 1½ cups). When a recipe calls for one can of condensed soup (typical canned size ~10.5 oz), use about 1 cup plus 3 tablespoons of this homemade version.
- ½ stick (4 tablespoons) unsalted butter
- 4 tablespoons (¼ cup) all-purpose flour — substitute gluten-free flour if desired
- 1 to 1½ cups milk (whole or 2%) — slightly warmed is best
- 1 teaspoon low-sodium chicken bouillon paste or 1 low-sodium bouillon cube
- Optional seasonings: pinch of onion powder, garlic powder, salt and black pepper to taste
How to make it
This recipe takes about 5 minutes to prepare and produces a concentrated, thickened base you can use exactly like canned condensed soup. Follow these simple steps:
- In a small saucepan over medium-low heat, melt the butter. Sprinkle in the flour and whisk to combine, forming a smooth roux. Cook for a minute to remove the raw flour taste, stirring constantly so it doesn’t brown.
- Gradually pour in the milk while whisking to avoid lumps. Use slightly warmed milk rather than very cold milk for a smoother finish. Increase heat slightly and bring the mixture to a gentle boil, whisking constantly until it begins to thicken (about 1–2 minutes).
- Stir in the chicken bouillon paste or crumbled cube until dissolved. Continue cooking on low until you reach the desired thickness. Taste and season with salt, pepper, and optional garlic or onion powder. Remove from heat and cool slightly before using.
Because bouillon can be high in sodium, always taste the finished product before adding extra salt.
Notes about this recipe
- The recipe yields 12 ounces (1½ cups) of condensed soup concentrate. Use one cup plus 3 tablespoons to substitute for a standard 10.5-ounce can when a recipe calls for “one can.”
- This concentrated mixture is essentially a basic white sauce (béchamel) flavored with bouillon and seasonings, so it pairs well with many variations.
- To stretch or adjust texture: if you only have broth instead of bouillon paste, use broth but increase the flour slightly to maintain thickness.
- To make dairy-free: substitute a plant-based milk and use oil instead of butter for the roux; thickness and flavor may vary.
Condensed Cream of Chicken Soup
Ingredients
- ½ stick unsalted butter (4 tablespoons)
- ¼ cup all-purpose flour
- 1½ cups milk (not too cold; use 1 cup if you prefer a thicker concentrate)
- 1 teaspoon low-sodium chicken bouillon (paste or 1 cube)
- ½ teaspoon garlic powder (optional)
- Salt and pepper to taste
Instructions
- Melt the butter in a saucepan over medium-low heat. Sprinkle in the flour and whisk constantly until smooth and slightly cooked, about 1 minute.
- Slowly whisk in the milk, smoothing out any lumps. Increase heat slightly and bring the mixture to a gentle boil while whisking continuously. The mixture will begin to thicken within 1–2 minutes.
- Whisk in the chicken bouillon until dissolved. Continue to cook on low until you reach the desired thickness. Remove from heat, taste and adjust salt, pepper and optional seasonings. Cool slightly before using as a condensed soup substitute.
Notes
Yield: 12 ounces total. Use about 1 cup + 3 tablespoons to replace a typical 10.5-ounce canned condensed soup.
- No milk? Mix ¼ cup nonfat dry milk with 1 cup water to equal 1 cup milk.
- No butter? Use a neutral oil for the roux, though flavor and texture will differ slightly.
- No bouillon paste or cube? You can use concentrated chicken broth, but you may need to increase the flour slightly to maintain thickened texture.
Variations:
- Cream of Celery: Add 1–2 stalks of pureed celery or 1 teaspoon celery salt to the base (you may still use the chicken bouillon for savory depth).
- Cream of Mushroom: Substitute beef bouillon for chicken bouillon, add a pinch of garlic powder and stir in 4–5 pureed mushrooms per cup of soup for mushroom flavor and texture.
- Cream of Tomato: Stir in 2 tablespoons tomato paste to the base and adjust seasoning to taste.
Making your own condensed soup lets you control sodium, dairy and gluten, and provides a fresher flavor than many canned options.
Nutrition Estimate
Estimate per 1 ounce serving:
- Calories: 59 kcal
- Carbohydrates: 4 g
- Protein: 1 g
- Fat: 4 g (Saturated 1 g)
- Sodium: 98 mg
Storage
Store the concentrated soup in an airtight container in the refrigerator for up to one week. For longer storage, freeze in airtight containers or freezer bags for up to two months. Thaw in the refrigerator or at room temperature before adding to casseroles, soups or stews.
Variations
Use the same base recipe to create different flavored condensed soups by adding a few simple ingredients:
- Cream of Celery: Blend 1–2 stalks of celery and stir into the finished base, or add celery salt/seed for a quicker option. Keep the bouillon for depth.
- Cream of Mushroom: Replace chicken bouillon with beef bouillon, add a pinch of garlic powder, and stir in pureed or finely chopped cooked mushrooms (about 4–5 mushrooms per cup).
- Cream of Tomato: Stir 2 tablespoons tomato paste into the base and adjust seasonings. The bouillon adds savory balance.
These simple swaps let you make cream-of-style soups tailored to your recipes and taste preferences while reducing processed additives.
Related Recipes
- Chicken Spaghetti
- Chicken Pot Pie
- Homemade Chicken Broth
- Wisconsin Beer Cheese Soup
- Organic Cream of Broccoli Soup
- How to Fix Over Salted Soups and Stews
Updated 2025