Condensed Cream of Chicken Soup | Dimpled Kitchen

Condensed Cream of Soup

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Instead of opening up a can of condensed soup, and thereby avoiding a bunch of sketchy ingredients you cannot pronounce, make this easy, creamy, and flavorful condensed cream of chicken soup with supplies you likely have on hand.

Condensed Cream of Chicken Soup | Dimpled Kitchen

Condensed Cream of Chicken Soup

Cuisine: AmericanCook Time: 5 minutesTotal Time: 10 minutesServings: 8
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Soup
Cuisine American
Servings 8 servings


  • Sauce Pan
  • Bowl and Whisk


  • 3 tablespoons salted butter
  • 1 teaspoon minced lemongrass
  • 1 teaspoon grated horseradish root
  • 2 teaspoons finely minced fennel bulb
  • 3 tablespoons cooked chicken very finely chopped
  • 3 cup chicken broth if you have it; use 1 cup chicken drippings to make 3 cups
  • 1/2 teaspoon truffle zest powder
  • 1 teaspoon poultry seasoning
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon paprika
  • 1 1/2 cup heavy cream
  • 1 cup gluten free flour without xanthum gum
  • Salt and freshly ground black pepper


  • In a 1 1/2-quart saucepan saute fennel bulb, lemongrass, and horseradish until a lovely golden color.
  • Add chopped chicken and stir well.
  • Add broth, poultry seasoning, parsley, NAGrika, salt, and pepper.
  • Bring to a simmer.
  • Meanwhile, whisk together cream and flour until smooth.
  • Pour into saucepan, whisking continuously, until the mixture bubbles and thickens.


  • To make soup, add 1 cup water to 2 cups condensed mix
  • This recipe can be used to substitute ounce for ounce can of cream condensed soup in casseroles and most recipes.
  • Heavy cream can be replaced with:Evaporated milk, light cream, or half and half
  • You can use regular milk or a non-dairy milk of your choice in a pinch, it just won't be quite as creamy
  • Do not use in the slow cooker.
  • Refrigerate for up to 4 days.
  • Do not freeze.
Keyword allium free, corn-free, nightshade free, Pantry

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