Condensed Cream of Chicken Soup made with Sourdough Starter
This homemade Condensed Cream of Chicken Soup recipe, made with sourdough starter, is a perfect substitute for any recipe that calls for a can of cream of chicken soup.
It takes less than 10 minutes to make and is rich, creamy, and packed with flavor!
Homemade condensed cream of chicken soup made with sourdough starter is such a game-changer! Not only is it a super easy, homemade condensed soup that you can whip up in no time, but it's also a great way to use up that sourdough discard we all end up with. You can use an active starter too if that’s what you have on hand.
This homemade version is perfect for adding extra flavor to casseroles or enjoying as a creamy soup all on its own. The sourdough starter gives it that perfect, thick texture, and the slight tang from the sourdough makes it taste even better than the store-bought stuff. Plus, you'll feel great knowing it's made with fresh, simple ingredients!
Just like our condensed cream of mushroom soup made with sourdough starter, this is a recipe you'll want to save for the holidays!
Ingredients & Substitutions
What is cream of chicken soup made of?
This recipe makes the equivalent of one can of store-bought condensed cream of chicken soup.
- sourdough starter & butter: Traditionally, cream of chicken soup is made with flour, but this is a great way to use up sourdough discard. The slight tang from the sourdough starter really amps up the flavor too. Butter and sourdough starter are what create the base of the roux which thickens the soup.
- chicken broth & milk: Milk adds creaminess and chicken broth gives it the chicken flavor. I highly suggest making your chicken broth for this recipe, but you can use store-bought chicken broth if that's what you have on hand.
- seasonings: Garlic powder, onion powder, celery seed, salt, and black pepper are used to season this soup.
- vegan and vegetarian options: Make this vegetarian and vegan by using plant-based butter, plant-based milk, water or vegetable broth, and a vegan chicken bouillon powder.
How to make condensed cream of chicken soup with sourdough starter
Step 1: Melt the butter.
Melt butter over medium heat in a saucepan.
Step 2: Add the seasonings and sourdough starter.
Add the seasonings and sourdough starter to the pan and whisk continuously until it thickens. This will take about 30-60 seconds.
Step 3: Add the broth and milk.
Whisk in the broth, a tablespoon at a time, to break up any lumps. Then add the milk.
Step 4: Thicken
Keep whisking continuously for 2-3 minutes until the soup thickens.
Pro Tip
To prevent lumps in the soup base, gradually add the broth a few tablespoons at a time to the thick butter and sourdough mixture while continuously whisking. This ensures a smooth and creamy consistency, perfect for your homemade cream of chicken soup.
How to Store
Fridge: Store the soup in a mason jar with a tight-fitting lid or airtight container and refrigerate for 5-7 days.
Freezing: We tested freezing this soup and thawing it out. The texture was a bit grainier as opposed to making it fresh, but it dissolved well when adding liquid to it to make it into a soup. You can still add it to recipes like casseroles, but the texture may be a bit grainier than freshly made.
Store in a mason jar with a tight fitting lid or airtight container and freeze for up to 1 month.
How to use
If you want to make a hearty cream of chicken soup, after you've made the condensed cream of chicken soup, add 3 cups of chicken broth to the saucepan and whisk until it is smooth with no lumps.
This will make 4 (1) cup servings. Serve right away topped with fresh chopped herbs such as parsley or thyme.
This soup base can be used for any recipe that calls for a can of condensed cream of chicken soup. Use it to make things like green bean casserole, hashbrown casserole, or chicken pot pie.
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Condensed Cream of Chicken Soup made with Sourdough Starter
INGREDIENTS
Condensed Cream of Chicken Soup made with sourdough starter
- ¼ cup (62 g) unfed sourdough discard (see notes for using active sourdough starter)
- 2 tablespoons (28 g) butter
- ½ cup (120 g) chicken broth
- ⅓ cup (80 g) whole milk
- ½ teaspoon (1.5 g) garlic powder
- ½ teaspoon (1 g) onion powder
- ⅛ teaspoon (0.25 g) celery seed
- ¼ teaspoon (1.5 g) salt
- ¼ teaspoon (0.5 g) black pepper
To make soup
- 3 cups (720 g) chicken broth
INSTRUCTIONS
How to make condensed cream of chicken soup with sourdough starter
- In a medium sauce pan, melt the butter over medium heat.
- Add the garlic powder, onion powder, celery seed, salt, pepper and sourdough starter, whisking continuously until it thickens.
- Stir in the broth a little bit at a time with the whisk to break up any lumps. Then add the milk.
- Keep whisking continuously for 2-3 minutes until the roux thickens.
To make soup
- Add 3 cups of chicken broth to the saucepan and whisk until smooth and heated through.
NOTES
- If you are using active sourdough starter, stir it down to break up the bubbles before measuring out a ¼ cup.
- The nutrition calculation is for the entire recipe.
Nutrition
FAQs
Cream of chicken soup uses condensed cream of chicken soup as it's base. Additional liquid such as chicken broth is added to thin it out.
If your cream of chicken soup is too thin, make a slurry out of flour or cornstarch and water and add it to the soup. Bring the soup to a simmer and whisk until it has thickened.
Perfect, delicious, and easy!
I make this and the cream of mushroom all the time - delicious, easy, and we can finally enjoy the recipes we grew up with, that all have a can of something!
I'm wondering if you can make one for condensed tomato soup and cream of celery/potato? I usually just use cream of chicken for the last 2, but just wondering!
Hi Beth, we're so thrilled you love our versions of condensed soups! We haven't tested one for condensed cream of celery soup yet, but if I were to test it, I would leave all the ingredients the same for cream of mushroom except substitute the mushrooms for 1 cup of finely minced celery and substitute the chicken broth for vegetable broth. Cook the celery in the butter until soft as you do for the mushrooms.
Yes, and it was scrumptious! I froze some and used it in a casserole and it was delicious too! Thank you so much for all of your recipes.
I don't think I would have ever thought to use starter to make roux. Absolutely love the idea. Your recipes are the best, thank you so much!
Thank you, Rosie!
This is such a great idea for using up the starter instead of throwing it out. I always make my condensed soups- never from a can! I had about a cup of chicken drippings that I had put in the freezer, so I use that as my chicken broth and add a little more cream to the soup. It’s delicious. I even put a little bit of cheese curds that I needed to use up in to make a yummy cheese soup.
Thank you, Peggy!
Can I can this to increase shelf life?
Hi Betty, Unfortunately, we haven't tried canning this yet, so we're not sure.
Can you freeze this and use it as a replacement in recipes that call for a can of condensed cream of chicken soup?
Hi Lisa, yes this recipe is equivalent to a standard size can of condensed cream of chicken soup, so you can use it as a replacement for any recipe. We tested freezing this soup and thawing it out. The texture was a bit grainier as opposed to making it fresh, but it dissolved well when adding liquid to it to make it into a soup. You can still add it to recipes like casseroles, but the texture may be a bit grainier than freshly made. Store in a mason jar with a tight fitting lid or airtight container and freeze for up to 1 month.
Why isn’t there chicken and veggies in it
Hi Carla,
This recipe is inspired by a standard can of condensed cream of chicken soup, which typically doesn’t include chicken or veggies. It’s a healthier twist, using your leftover sourdough discard. Feel free to add veggies or chicken when turning it into soup if you’d like—it’s easy to customize!
I just made this for a chicken rice casserole I am putting together. I am so impressed at how well it came together - so creamy and smooth and the sourdough gives it a lovely, tangy element! My discard was rather zippy and I wasn't sure how the flavor would end up, but it plays so well with the spices!
I used 1% milk and it came out fine, so I will not add the splash of heavy cream I had planned. Winner!
Thank you, Julie!
I need to make this. I avoid making a lot of recipes that call for canned cream of chicken soup. Your recipes are always spot-on. Thank you!
Thanks, Vivien!