We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration.  For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more. close
Skip to main content

Condensed Cream of Chicken Soup

Gourmet Mom Recipe by

Condensed Cream of Chicken Soup

A homemade version of cream of chicken condensed soup! Freeze a batch for a delicious substitute in any recipe that you would normally use canned condensed soup.

(1 comment)
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 8

Yummm: Homemade Condensed Soup  

As prepared by Gourmet Mom

Seems like condensed cream of chicken soup is in tons of recipes this time of year. Bet ya didn't know you can  make a tasty version right at home!

During wintertime I find that I crave comfort foods, and a lot of those recipes naturally include condensed cream of chicken soup. I wondered if there was a way to make it homemade, so, we’ve been experimenting and came up with a fantastic “recipe hack” for condensed cream of chicken soup to share with you.

You’ll be amazed at how great it tastes in all your recipes, and how easy it is.  I whipped up several batches and have them in the freezer ready to use whenever we need them.


Saute chicken and onions in a skillet.

I started with some leftover cooked chicken and onion, sautéed for a few minutes.

Mix olive oil and flour in a bowl.

In a large pot, you’ll make up a mixture of olive oil and flour -- items you probably already have in your pantry.


Ad fat free half & half.

Then add one of my favorite cooking ingredients: fat free half & half.  My husband thinks “fat free half & half” is an oxymoron but let me tell you -- this stuff is a cook’s best friend!  It gives you the thickness and creaminess you want without the added fat.  I use this for everything from soups to pastry cream and LOVE it.


Add Recipe Starters.

Now for the extra flavor and spices.  A big key to making this recipe easily is Progresso Recipe Starters (Creamy Roasted Garlic flavor, which uses a high-quality broth and most of the spices you need so it’s a snap to whip this up!  The only extra spice I added was a bit of paprika.

I added one can of Recipe Starters to the mixture on the stove and mixed the other can with some flour to make a slurry (a thickening agent for soups and stews). At this point you can divide the recipe into fourths and freeze it, or you can add some extra fat free half & half and serve as a soup. How easy is that?!


Recipes Inspirations

So you've got your homemade condensed cream-of-chicken-soup -- now what to do? Try it out in one of these tasty recipes!

Recipes using cream of chicken soup

  1. Slow Cooker Chicken Haystacks Recipe

  2. Chicken Pot Pie Cupcakes Recipe

  3. Slow Cooker Chicken Pot Pie Recipe

  4. Skillet Chicken and Dumplings Recipe

  5. Mexican Chicken Sour Cream Lasagna Recipe


Mandy Heaston is a busy mom, gourmet cook — and as she says… a Tolkien geek! Look for Mandy’s posts on Tablespoon, and check her member profile often to see what she’s cooking up!
See Recipe

Condensed Cream of Chicken Soup


cups fat free half and half
teaspoon paprika
cans Progresso Recipe Starters Cooking Sauce, creamy roasted garlic flavor, divided
cup cooked chicken, diced
small onion, diced
tablespoons olive oil
1 1/4
cups flour, divided


  • 1 Pour olive oil into a large saucepan. Add 3/4 cup flour. Stir well to create a paste. Cook for 3-4 over medium high heat, stirring often.
  • 2 Slowly add half and half, stirring as you pour. Add paprika and one can Progresso Recipe Starters. Bring to a boil, stirring occasionally.
  • 3 While soup is cooking, spray a medium saucepan with nonstick cooking spray. Add onions and chicken and cook over medium high heat until onions are translucent, about 3 minutes.
  • 4 In a medium bowl combine remaining 1/2 cup flour and remaining can of Progresso Soup Starters. Stir well. Pour mixture into soup pan, stirring constantly.
  • 5 Bring back to a boil and cook over medium heat until mixture thickens enough to coat a wooden spoon. Remove from heat.
  • 6 At this point, you can cool and freeze into four 14-ounce portions. Each portion will replace a regular can of condensed soup.
  • 7 To eat and serve soup immediately, combine 14 ounces condensed soup mixture with 1 cup fat free half and half. Heat in a medium saucepan over medium heat until warm. Garnish as desired.
See Post

Comments (1)

Add a Comment

See something fishy? Let us know. We'll take down any content that violates our Community Guidelines.

Report Abuse

Oh no! What's wrong?

Thank you for your report.

tablespoon: sharing joyful noms™

The place to feed your fix for recipes, food hacks, how-tos and party ideas.