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Homemade Condensed Cream of Chicken Soup (with GF & DF Options)

You can whip up the equivalent of 2 cans of condensed cream of chicken soup in about five minutes. It will be flavorful, creamy and perfectly indistinguishable in your recipes calling for the condensed cream of chicken soup

Homemade Cream of Chicken Soup in a mason jar
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Homemade Cream of Chicken Soup? Why would anybody bother? There are a couple of really good reasons. The first being my usual situation.

I need it for a recipe and I have none on the shelf, but I DO have all the ingredients.

Secondly, you may need condensed cream of chicken soup adjusted for special diets, like gluten free or dairy free. It’s not as easy to find those as you might expect, although I noticed that our local Walmart does carry a gluten free store brand, occasionally.

And finally, you just may want to control all the ingredients that go into your soup.

thickened cream of chicken soup in sauce pan

The Ingredients

  • Flour
  • Milk
  • Butter
  • Chicken Bouillon
  • Seasonings: onion powder, garlic powder, salt & pepper
  • optional substitution: You can substitute my All Purpose Seasonings and eliminate the 4 seasonings listed above.

Adapting the Recipe for Special Diets

There won’t be many adjustments to make if you’re making this recipe gluten free. Trade out the all purpose flour for *gfJules Gluten Free flour blend in an equal measure. Or you can substitute 1/2 cup cornstarch.

Believe it or not, most commercial bouillon also contains wheat products (gluten). So opt for a brand that is gluten free. I am familiar with two – *Bou Chicken Bouillon or *Herb Ox Chicken Bouillon. Bou Chicken Bouillon is also dairy free. I buy both from Amazon, but you may be lucky enough to find one in your local market.

To make the recipe dairy free, you can substitute coconut milk, almond milk or cashew milk for the dairy milk. I don’t recommend oat milk as it doesn’t do as well when heated. You should also choose Bou bouillon, as it is dairy free.

How to Make Homemade Cream of Chicken Soup

  1. Measure the milk and be sure it is COLD. Then, add the flour to the milk, right in the measuring cup. Whisk until the two are fully combined and no flour lumps remain. This will not work if you have warmed the milk. For flour or cornstarch to incorporate into a liquid, smoothly, the liquid must be cold.
  2. Crush the bouillon cubes between your fingers and add them to the flour/milk mixture.
  3. Add the salt, pepper, onion, powder and garlic powder. Stir to evenly distribute the ingredients.
  4. Pour the seasoned flour/milk mixture into a saucepan. Heat the mixture over medium-high heat, whisking continuously. The mixture will thicken quickly. Whisking will prevent scorching and keep the soup smooth.
  5. Once your homemade cream of chicken soup is thickened, remove the sauce pan from the heat and whisk in the butter.
  6. Divide the mixture between two containers. Each half can be used as the equivalent of one can of cream of chicken soup.
  7. Leftovers can be refrigerated (up to 4 days) or frozen (up to 3 months). When thawing soup from the freezer, if you note that it separates as it thaws, simply whisk it back together and use as usual.

How does it get any simpler? In less time than it would have taken me to drive to the store one way, I have fresh, creamy homemade cream of chicken soup. It’s my perfect time-saving solution on hectic days. Enjoy!

The Recipe

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Homemade Cream of Chicken Soup in a mason jar

Homemade Cream of Chicken Soup

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5 from 5 reviews

  • Author: Glenda Embree
  • Total Time: 4 minutes
  • Yield: 2 cans (3 1/4 cups) 1x
  • Diet: Gluten Free


Homemade Cream of Chicken is quick and easy to make.  It’s just like the condensed soup you buy in a can.  It can be adapted for gluten free and dairy free diets.  I can make it faster than I can drive to the store to buy some!


Units Scale
  • 2/3 cup all purpose flour (For Gluten Free: 2/3 cup gfJules gluten free flour blend or 1/2 cup cornstarch)
  • 3 cups whole milk ( or your preferred non-dairy milk {oat milk not recommended} )
  • 2 Tablespoons butter (for dairy free omit or use coconut oil)
  • 3 chicken bouillon cubes (For Gluten Free:*Bou Gluten Free Bouillon or *Herb Ox Chicken Bouillon)
  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper


  1. Stir the flour into COLD milk.  Mixing the milk and thickener before heating them will help prevent lumps.  Use a whisk and stir until all the flour is dissolved and there are no lumps.
  2. Add the bouillon (Crush the cubes between your fingers as you add them.), onion powder, garlic powder, salt and pepper to the milk and flour mixture.  Stir vigorously to incorporate all the ingredients.
  3. Pour the mixture into a saucepan and begin to heat over medium-high heat.  Use a whisk and stir continuously as the mixture will thicken, quickly.
  4. Once the mixture is thickened, remove from heat and whisk in the butter.
  5. Store in airtight containers in the fridge for up to four days.  It may also be frozen for up to 3 months.
  6. This recipe makes the equivalent of 2 (10.25 oz) cans of cream of chicken soup.  Divide your finished recipe in half, and use each half as one can, in any recipe calling for cream of chicken soup.
  • Prep Time: 1 minute
  • Cook Time: 3 minutes
  • Category: soup
  • Method: stove top
  • Cuisine: American

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glenda embree

About Glenda

I believe cooking from scratch doesn’t have to be complicated and that YOU can do it. My simple recipes, tutorials, and cooking tips will help you get weeknight dinners on the table with less stress. Forget takeout or the drive-thru. Let me show you how to make homemade easy. Read more...

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