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Ever wondered about canning your own homemade condensed cream of chicken soup?  I know I sure have, and I actually do. I prefer to can small batches as opposed to making a small amount every time I need it (because I’m tired and lazy somedays okayyyy) and I cannot stand those dry mixes everyone seems to be obsessed with to “replace” cream of whatever soups. They are NOT equal and they sure don’t hold as much flavor as this!  

Another reason I don’t do dry mixes is because I use fresh milled flour. Since I’m better than everyone else because of this, I can’t store big jars of dry mixes on the shelf. My precious fresh milled flour would go rancid… something this queen simply could not allow! I also have no desire to store jars of these things in the freezer or even on the shelf. It takes up too much room and the storage issue would outweigh the convenience in my household. If dry mixes are your jam, you go!

This recipe makes a small batch that can be processed in your electric pressure canner and I use 1 pint jar of homemade condensed cream of chicken soup for every can of cream of chicken soup a recipe calls for as an easy substitute with the homemade version in your favorite recipes. I know they’re not identical in size, but hey, a lil more goodness isn’t something to complain about. If you’re a stickler, weigh it out.  

I based my canning recipe and adjusted it with inspiration from this recipe from Simple Joy that I have been using for years! I used to always make it as I needed it, but that can be cumbersome and as a canner, why the heck wasn’t I making a big batch and prepping it for months to come. Who even am I? So, to give credit where credit is definitely due, check out the OG recipe that helped me form mine. It’s delicious!

Homemade is so much more rich in actual natural homemade flavors that you won’t be able to go back to the store bought condensed soups once you make it!  I’m quite certain you will have all the simple ingredients in your pantry to make this delicious homemade condensed cream of chicken soup today; no weird ingredients in my jars.

I also can my own homemade cream of mushroom soup!

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Pressure Canning Homemade Cream Of Mushroom Soup

This recipe is rebel canning due to some unapproved ingredients, so don't can this if you don't wanna and eat it instead. It's creamy and delicious and chock full of flavor! Skip the store bought and make the best green bean casserole EVAHHHH!

Check out this recipe

Is Canning Homemade Condensed Cream of Chicken Soup Approved or Rebel Canning?

This recipe is considered rebel canning due to it containing unrecommended ingredients and being an untested recipe.  There is no recommendation for canning dairy or flour as a thickener, but clear jel is gloopy and disgusting for soups so I prefer to not do that.  This means this exact recipe has not been evaluated nor approved by the USDA or NCHFP.  Does the mean this recipe is unsafe?  Sure doesn’t, as its one I and many others use and consume.  

What it does mean is as with any home canning, you should can at your own risk and use common sense.  Make your own decisions because what I do and say I’m doing in my own home should not affect what you do in yours.  If you are not comfortable with rebel canning, please don’t follow this recipe.   In the end, you will have canned something you are afraid of and you will not eat it or use it and you will have essentially wasted your time and money.  

Don’t you think it’s a bit stupid that they don’t say they haven’t tested it, but rather just say don’t do it.  I mean… chance are somebody has canned it and will continue to do so.  But for some reason, the feeble minded and such have taken them saying it’s not recommended and immediately ran to OH MY GOSH IT CAUSES BOTULISM THE WORLD IS ON FIRE and that couldn’t possibly be further from the truth.

I Don’t Want To Use Flour

If this is the case and you’re more comfortable canning using clear jel as a thickener to make homemade condensed cream of chicken soup, since it’s the approved thickener, simply replace all the flour with half the amount of COOK TYPE clear jel.

You’ll have to change the steps around a bit as you won’t be making a roux, so add all the ingredients to a pot, except the clear jel and an equal amount of chicken broth. Heat the mixture to a simmer, then whisk the clear jel into the chicken broth. Add that mixture to the simmering broth/butter/milk mixture, then heat and stir til thickened. I cannot guarantee your results will be even slightly as good this way, but it’s your house, your rules!

Whenever using a corn starch… or modified corn starch, it replaces twice the amount of flour. So for every 2 parts of flour your recipe calls for, you need 1 part of cornstarch, or modified cornstarch like clear jel or thermflo. An example: 1 Tbs cornstarch replaces 2 Tbs flour.

You can also choose to make a big batch and then cool and freeze it in wide mouth pint jars since this recipe only makes 5-6 pints. It freezes pretty ugly, but some heat and a whisk can whip it back into shape!

Let’s can some homemade condensed cream of chicken soup!

Preserving Method

• Pressure Canning

Equipment You Might Want

• Stock Pot
• Pint Canning Jars
• Lids & Screw Bands
• Jar Funnel
• Jar Lifter
• Pressure Canner

Ingredients

• 1 1/4 cup butter
• 1 Tbs Garlic Powder
• 1 Tbs Onion Powder
• 1 Tbs Salt
• 2 teaspoons Black Pepper
• 1 1/4 cup flour
• 6 cups Home Canned Chicken Broth
• 4 cups Goat Milk

Step 1:  Make the Roux

To a medium stock pot or large saucepan, melt butter over medium heat and add garlic powder, onion powder, salt, and black pepper.  I let it brown a little to develop extra flavor.

Add in flour and whisk to combine.  Let cook 2-3 minutes while whisking until it develops a nice golden brown color.

Step 2:  Assemble & Cook

Slowly add in chicken stock to the flour mixture while whisking constantly.  Best flavor comes with making your own broth for this condensed cream of chicken soup… plus the nutrition!

Once chicken stock is incorporated, add in the milk.

While stirring constantly, bring mixture to a simmer and allow it to cook for 10 minutes to start, reducing the heat to medium low.  Be sure and stir frequently, if not constantly, because this likes to burn pretty easy.

After simmering, the homemade condensed cream of chicken soup should be thickened to your liking.  Cooking times may vary depending on the heat level of your stove. If you would prefer a thinner soup, don’t cook it as long therefore it won’t really be condensed.

Step 3:  Canning

Ladle hot soup into clean room temperature or warm pint jars to 1 inch headspace.

Wipe jar rims and add lids and secure with a screw band.

Place jars in your pressure canner and process pint jars at your elevations recommended weight for LOW ACID FOOD for 75 minutes.

Once processing time is complete, shut off heat and allow canner to completely depressurize.

​When your pressure canner is completely depressurized, remove weight, remove lid, and remove jars and set aside on a heat proof surface lined with a clean towel to cool undisturbed for 18-24 hours.  

Step 4:  Storage

Once cooled, remove bands, test seals, wash jars, label, and store in a cool dark place away from direct sunlight.  Room temperature is fine, just keep jars away from extreme temperatures (think freezing and boiling hot).

I aim to use up any of the condensed soup I make with dairy within a year or 18 months just for best quality and flavor.  They’ll last longer if you need them to, but I prefer to use them up quickly and just restock once I need more in small batches, that way I don’t tie up a ton of jars and I have the best of the best on my shelves.

Notes:

If you aren’t comfortable canning this, you can transfer to an airtight container and freeze, but I just don’t think it freezes the best and you’ll have to heat it and whisk it back together once you thaw.

This recipe is considered rebel canning due to the addition of dairy and flour as a thickener.  Please read the rebel canning section at the top of this post and understand that canning outside the lines of recommendations does to equate unsafety or dangerous food, but it is untested.  Please make your own decision and do what you are most comfortable with. If you would like to use clear jel (the approved canning thickener) please see the excerpt above in the blog post explaining how to substitute it.

I hope you enjoy this homemade condensed cream of chicken soup recipe for canning!

Canning Homemade Condensed Cream of Chicken Soup

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Canning Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Servings: 6 pints

Author: Ruby – Red Feather Farm

Equipment

• stock pot
• pint canning jars
• Lids & Screw Bands
• jar funnel
• jar lifter
• Pressure Canner

Ingredients

• 1 1/4 cup butter
• 1 tablespoon Garlic Powder
• 1 tablespoon Onion Powder
• 1 tablespoon Salt
• 2 teaspoons Black Pepper
• 1 1/4 cup flour
• 6 cups Home Canned Chicken Broth
• 4 cups Goat Milk

Cook ModePrevent your screen from going dark

Instructions

• To a medium stock pot or large saucepan, melt butter over medium heat and add garlic powder, onion powder, salt, and black pepper.  I let it brown a little to develop extra flavor.
• Add in flour and whisk to combine.  Let cook 2-3 minutes while whisking until it develops a nice golden brown color.
• Slowly add in chicken stock to the flour mixture while whisking constantly. 
• Once chicken stock is incorporated, add in the milk.
• While stirring constantly, bring mixture to a simmer and allow it to cook for 10 minutes, reducing the heat to medium low.  Be sure and stir frequently, if not constantly, because this likes to burn pretty easy.
• After simmering, the soup mixture should be thickened to your liking.  Cooking times may vary depending on the heat level of your stove.
• Ladle hot cream soup into clean pint jars to generous 1 inch headspace.
• Wipe jar rims and add lids and secure with a screw band.
• Place jars in your pressure canner and process pint jars at your elevations recommended weight for LOW ACID FOOD for 75 minutes.
• Once processing time is complete, shut off heat and allow canner to completely depressurize.
• When your pressure canner is completely depressurized, remove weight, remove lid, and remove jars and set aside on a heat proof surface lined with a clean towel to cool undisturbed for 18-24 hours.
• Once cooled, remove bands, test seals, wash jars, label, and store in a cool dark place away from direct sunlight.  Room temperature is fine, just keep jars away from extreme temperatures (think freezing and boiling hot).

Notes

If you aren’t comfortable canning this, you can transfer to an airtight container and freeze, but I just don’t think it freezes great.  I’d recommended paring this recipe down by 1/4 and just making it as you need it in a small saucepan.

Use whatever milk you have, but goat milk is the best!

This recipe is considered rebel canning due to the addition of dairy and flour as a thickener.  Please read the rebel canning section at the top of this post and understand that canning outside the lines of recommendations does to equate unsafety or dangerous food, but it is untested.  Please make your own decision and do what you are most comfortable with.