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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

  • 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

Recipes That Use Condensed Cream of Chicken Soup

Creamy Chick­en Enchiladas

Tater Tot Casse­role Supreme

Quick and Easy Ham­burg­er Stroganoff

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