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+ servings

Condensed Cream of Chicken Soup

Blow those mystery cans of yellow goo out of bounds with a simple homemade condensed cream of chicken soup that's brimming with real flavor. 
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 cups
Calories 200kcal
Author Rachel Ballard


  • 1 3/4 cups chicken stock homemade if you have it
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon paprika
  • 1 teaspoon salt add half and taste before adding the rest
  • 1 cup cold milk
  • 3 tablespoons corn starch


  • In a small saucepan, add the chicken stock and bring it to a low simmer. Add the onion powder, garlic powder, poultry seasoning, parsley, paprika, and salt and stir to combine. 
  • In a measuring cup, mix the milk and corn starch and stir to combine. (Never try to mix cornstarch in a warm liquid or it will clump). Pour the milk mixture in to the chicken stock and cook, stirring constantly over medium heat until the mixture comes to a low simmer, thickens and will lightly coat the back of a spoon--about 5 minutes. 
  • It will not be as thick as store canned soup. 
  • To store, transfer to a jar or container and place a layer of plastic wrap against the surface before sealing. To use right away, use in the place of any recipe that calls for canned condensed cream of chicken soup. 


Calories: 200kcal | Carbohydrates: 25g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 1517mg | Potassium: 381mg | Sugar: 9g | Vitamin A: 320IU | Vitamin C: 0.4mg | Calcium: 144mg | Iron: 0.6mg