DIY Condensed Cream of Chicken Soup

You guys.

When I first started this blog I was pretty unassuming.  I loved my shortcuts and canned soups and frozen meals and boxed meals.  It’s what I could do and I was proud of myself.  I gave the stink eye to those bloggers who were too good  to use the easy way out.

Well…for several years now…I’ve been that snobby blogger. AAHHH!

I hope I don’t come across as too snobby, but it’s true, I’ve outgrown the frozen meals and canned goods from the early days.  Yet, I don’t look down on those who use them.  My old posts are still up, because I get it.  Cooking takes time and when you’re working, you take all the shortcuts you can get to avoid eating cereal or eating out.

My growth came slowly and only because I was blessed to be a stay at home mom for 9 years - a job that’s tougher than anyone thinks, yet, needing a creative outlet that was just for me, I began experimenting more in the kitchen.

Now, I’m back at work since my kids are in school, but I continue to be blessed by working part-time, which still affords me the time to be creative in the kitchen.

Today’s recipe takes the place of canned soup that is often used in my early recipes.  Can you still use canned soup? Totally.  But, if you want to try something different and you have the ingredients and an extra 15 minutes (have you ever noticed recipes like this say 5 minutes? Let’s be real, 15-20 by the time I get my ducks in a row, make sure my kids are doing homework and bolster my confidence that I can actually do this) then give this a shot and see how it works.

Recipe Notes:

If you don’t have ½ cup chicken broth on hand (I mean, who has ½ a cup?!?), use ½ cup water and 1 tablespoon of chicken bouillon powder


DIY Condensed Cream of Chicken Soup

Adapted from a Pinch of Healthy


2 tablespoons butter

2 teaspoons dried minced onion

1 teaspoon dried minced garlic

3 tablespoons flour

½ cup chicken broth

½ cup milk or half & half

Salt & pepper



Melt the butter on a small saucepan over medium-low heat.   

Whisk in the flour and cook, stirring constantly for another minute.  Stir in the minced onion and garlic.


Slowly add in the chicken broth, followed by the milk, whisking constantly and allowing the mixture to thicken between additions.  Mixture should be quite thick, once the liquids are added.  Season with salt and pepper.


Use in place of canned cream of chicken soup.