Browsing through my mother’s old recipe box, we’ve come across a number of recipes that call for cans of Condensed Cream of Chicken Soup. It’s definitely a convenient way to add flavor to a recipe.
So after we shared our homemade Condensed Cream of Mushroom Soup over the holidays – we had several readers write to us asking if we had a Condensed Cream of Chicken Soup too! So always happy to oblige our readers’ requests – we developed today’s recipe, and I do have to say that our homemade version of Condensed Cream of Chicken Soup tastes so much better than any canned variety you can buy!
This recipe makes a large batch – so you can keep some on hand in the freezer (we give you instructions below) and thaw as needed to use in any recipe that calls for the canned version. You can – of course – make cream of chicken soup using this condensed recipe – just add whole milk or light cream (or a combination of both) until you reach the soup consistency you enjoy.
We made our Condensed Cream of Chicken Soup with chicken stock that was homemade as well for the very best flavor, but you can use a good, well-flavored canned chicken stock to make things easier.
And – be sure to check out our Poppy Seed Chicken recipe using this Condensed Cream of Chicken Soup!
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Note: If you make your own chicken stock, you will have all of the essential ingredients you need for this recipe including chicken fat, chicken meat and chicken stock. If not making from scratch, use all butter, canned stock and cooked chicken meat. Also note – prep and cook times listed do not include the time it takes to make your own homemade chicken stock.
- 4 tablespoons butter
- 4 tablespoons chicken fat – or use 4 additional tablespoons (8 total including the amount above) of butter
- 1 ¼ cup onions, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon freshly ground nutmeg
- ½ teaspoon dry mustard
- 1 teaspoon dry thyme
- 1 tablespoon dry parsley
- 2 tablespoons vermouth or white wine
- ½ cup all-purpose flour
- 4 cups chicken stock, heated (see recipe here)
- 2 ½ cups shredded cooked chicken (see recipe here)
- In a large Dutch oven or heavy bottomed pot over medium high heat, melt butter and chicken fat (or all butter if not using chicken fat) and add onions, carrots, celery, salt, pepper, nutmeg, mustard, thyme and parsley and cook for 10 minutes, stirring often.
- Add vermouth or wine and cook just to evaporate wine.
- Reduce heat to medium and add flour and stir with a wooden spoon to combine. Cook for three minutes stirring often.
- Add stock in three pours using a whip to mix during each pour.
- At this point, the mixture will be too thick to cook directly over a burner so defuse the heat with a heat diffuser and cook on medium to medium low for about ten minutes or until vegetables are tender. Remove from heat.
- Using an immersion blender, puree until completely smooth and then add shredded cooked chicken.
- To serve as cream of chicken soup, add enough whole milk or light cream or both to reach desired consistency.
- Or use as-is in recipes calling for condensed cream of chicken soup.
- Or freeze in zip lock bags. The mixture freezes very well as long as you have squeezed all of the air out before zipping up the bag and have not yet added milk or cream. Just thaw as needed for recipes calling for condensed cream of chicken soup.
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