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4.8 from 5 votes

Condensed Cream of Chicken Soup

Use this real food version of the red store bought condensed cream of chicken soup can for all your creamy dreamy casserole needs!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Soup
Cuisine: American
Keyword: cream of chicken soup recipe, homemade cream of chicken soup, how to make cream of chicken soup
Servings: 3 pints
Author: Renee - www.raisinggenerationnourished.com


  • 3-4 TB friendly fat to cook in butter, coconut oil, lard
  • 3 medium onions coarsely chopped
  • 7 cloves garlic coarsely chopped
  • 2 quarts chicken bone broth Preferably homemade – see Tips section for how to make your own in the slow cooker!
  • 2 TB organic all purpose season or poultry season
  • 2 tsp parsley
  • ¼ tsp paprika
  • 6 cups whole milk or coconut milk
  • 1 ½ cups white rice flour
  • Sea salt/pepper to taste You will want to make this quite salty to mimic the canned soup you are used too. I use a good few TB – my bone broth is not seasoned keep in mind. Remember this is a condensed soup so it will be thinned out in a casserole or soup with other ingredients so the saltiness will stretch.


  • Saute your onion in the friendly fat for 5-7 minutes to soften and sweeten. Use a pinch of salt to bring out the juices and sweeten.
  • Add the garlic and cook for a minute.
  • Add the stock and seasoning and bring to a boil. Reduce to a simmer for a few minutes.
  • Use a handheld blender to blend up the onions in the stock – can use a blender if you don’t have a handheld.
  • Bring the soup back up to a simmer while you whisk together the milk and flour in a mixing bowl until combined.
  • Add the milk/flour mixture to the simmering soup and keep your whisk going in the pot until the soup is nice and thick. This can take a good 10 minutes. It will thicken up more as it cools.
  • Store in the fridge a few days or in the freezer for months. 1 pint of the condensed soup equals 1 can of condensed cream of chicken soup in your recipes.