Condensed Cream of Chicken Soup

Condensed Soup for recipes that can also be diluted for ready-to-eat soup!
Condensed Soup for recipes that can also be diluted for ready-to-eat soup!

I just LOVE Jennifer Eloff’s Condensed Cream of Mushroom Soup recipe.  It’s a no-cook food that I can whip up fast when I need a casserole or recipe “binder.” Well, I was wanting a Condensed Cream of Chicken version this week and thought I had seen one on her site before.  So I went to grab a copy and lo, despite much searching there, alas, I did not find one!  Maybe I just imagined seeing it there, or saw it elsewhere.     Sooooo, I took the mushroom version, omitted the mushrooms and subbed in canned chicken.  I made a couple other changes and VOILA!  A very tasty condensed soup that rivals what comes in the Campbell’s can, and ever so much healthier!

The recipe made exactly 21 oz. or 2 cups, so it is equivalent to two cans of condensed soup and can be used in recipes you have that call for 1 can of soup!  How’s THAT for convenient?  Only thing is this should not be frozen or the cream cheese will break down.  Just whip it up in your food processor or blender right when you need it.  Any leftovers can be stored for probably up to a week in the fridge.  If you choose to make this up as soup, this undiluted soup should be diluted 1 for 1 with water:  1 cup undiluted + 1 c. water or broth = 2 cups finished soup.  This entire recipe, diluted with 2 cups of liquid (5o:50) will yield 4 c. finished soup or four 1-cup servings ready to eat.

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4 oz. cream cheese, softened

½ cup heavy cream

2 T. hot water

1 chicken bouillon cube (or 2 T. homemade broth reduced to be VERY concentrated with chicken fat)

1 T. olive oil

Dash onion powder

¼ tsp. xanthan gum or glucomannan powder (to thicken)

2 drops liquid sucralose (optional)

1  13-oz can chicken meat, undrained (Daily Chef at Sam’s chicken in water & salt only)

DIRECTIONS:   Place all ingredients in food processor or blender but the chicken.  Process until smooth.  Add chicken with its liquid and pulse a few times to chop and blend.  Scrape out into 2 storage contains equally.  There will be 10.5 oz. in each. Cover and refrigerate if not using immediately.  Keeps about a week in the fridge.  DO NOT FREEZE!

NUTRITIONAL INFO:  Makes two 10.5 oz. soup cans worth of condensed (undiluted soup). Each “can” worth of my undiluted soup (half the recipe) contains:   660 cals., 52 g fat, 8.1 g carbs, .65 g fiber, 7.45 g NET CARBS, 5.9 g  protein, 1392 mg sodium.

NOTE:  If reconstituted with water or broth this recipe will make four 1-cup servings of reconstituted, ready-to-eat cream of chicken soup.  You should dilute with 50:50 water or plain chicken broth.  Each 1-cup serving of soup contains:  330 calories, 26.2 g  fat, 4.0 g  carbs, .3 g  fiber, 3.7 g  NET CARBS, 2.9 g  protein, 696 mg sodium.

31 thoughts on “Condensed Cream of Chicken Soup

    1. Glad you liked it, Billie. Like Jen Eloff’s blender condensed cream of mushroom, I can whip either up for soup eating or recipe making. Love both recipes!

      1. crazywoman2

        Oh, and I think combining the 2,, chicken mushroom would be very goo too! Thanks again for sharing your great recipes with those of us who are not as creative! 🙂 (And those who are.)

  1. Tineshia

    Hi! Thanks for this recipe…I was recently diagnosed with type 2 diabetes (after having gestational), and I’m trying to give my low carb diet some variety. Could you replace the canned chicken with cooked, shredded chicken breast? And possibly add a little salt and water? I always have chicken on hand, but never buy canned…was wondering if I could make due with what I have 🙂

    1. I will only buy the canned at Sam’s, where it is just chicken and water. Most brands have “junk” added I won’t touch. Yes, I think you can use fresh stewed chicken if it has been cooked a long time, else process it to get it shredded up well. Add either some homemade chicken stock and you should be good to go.

    1. My recipe makes TWO cans worth of undiluted soup, so sub in half my recipe for the Cr. of Mush. soup in your recipe and throw some drained, chopped mushrooms in and you should be fine. You’ll have a second can left for another dinner (or dilute for soup). 🙂

    1. Cream cheese doesn’t freeze well. It kinda breaks down. The flavor is OK, but the texture will change. I ruined an Amaretto Cheesecake I made ahead of time for Thanksgiving guests.

  2. Never heard of exathan gum or surcalose What is it and what does it do for the recipe and is there a substitute for them? I am on a love carb diet and would love to try this recipe.

    1. Sucralose is basically Splenda. The slight sweete edge is needed to take the sharpness of the cream cheese away. Guess you can just omit it. Xanthan is a thickener. If you don’t mind your final product thinner, runnier, you can omit it or use your thickener of choice, like guar gum or glucomannan. All low-carb thickeners are odd-ball ingredients you just have to order on-line like I do at places like unless you have a good health food store nearby or a grocery that carries them (most don’t).

  3. Susan

    Do you think this would do ok in a crock pot recipe? So many crock pot recipes use cream of chicken or cream of mushroom soup.

    1. I don’t use crock pots, so I can’t say definitively. But seems like it would if other soups are used in crock pot recipes. This one is the same consistency really. And the temp of a CP is so low, I doubt the cream in this soup would curdle like it can if cooked too hard on high heat.

    2. crazywoman2

      Yes, it would Susan. Just sub out 1/2 of Peggy’s recipe for 2 can of soup in the recipe. IF your recipe happens to call for Cream of Chicken Mushroom, just add a can of mushrooms (drained) to the recipe. You can use some of the drained liquid from the mushrooms for the 2 TBsp water. (That will give you slightly more soup, but that’s OK. 🙂
      Sorry, I realize this is a really old post, but it may still help you, or someone else with the same question.

    1. Karen, I know absolutely nothing about canning or canning dos and don’ts. My mother canned, but all I ever did was watch from afar. 🙂 You’d do better to ask that question on Low Carb Friends in the recipe subforum, at some specialized canning forum or someone much more knowledgeable on that topic.

  4. Suze

    How about making a half of this recipe and freezing or using the leftover half a can of chicken for something else…I know I would not use two portions of this soup in a week…

    1. I would not freeze this due to the cream cheese. It’ll break down when thawed. So making 1/2 recipe would be the better option for you, Suze.

  5. Karen

    Peggy, you are a wizard. Your site never ceases to amaze me. I’m so glad I found you. I think you could make anything taste good. Your hubby is one lucky guy. Thanks for this recipe. It’s one I can use!!

    1. Thanks, Karen. I’m glad you found the site, too! And I do occasionally remind my husband he’s one “lucky guy” to have me in the kitchen (or elsewhere.) LOL

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