Condensed cream of chicken soup has its time and place, like creamy chicken casseroles, pasta bakes, and especially these Cheesy Funeral Potatoes. Most recipes call for canned soup, but today, I’m sharing my recipe for making condensed cream of chicken soup entirely from scratch.



To make this homemade condensed cream of chicken soup, I took a page from making gumbo and started with a roux, which is a combination of fat and flour that helps to thicken soups, intensify flavors and keep the fat from separating out from the other liquids in the soup. The darker the roux the more flavorful the soup, but how dark you go is up to you.

To increase the flavor the soup, I use rendered chicken fat to make the roux and then made a quick homemade chicken stock using chicken thighs. The results are extraordinary, and make a soup worthy of eating as its own meal.

You’ll need four bone-in, skin-on chicken thighs to render enough fat for the roux and to make a rich stock, but you don’t actually need all of the meat for the recipe. If I’m making this to replace canned cream of chicken soup in another recipe, I use two chicken thighs in the soup and save the rest for another use. However, if I’m making the soup as a meal on its own, I add all of the meat.