Skip the canned stuff! This homemade cream of chicken soup has the same thick, creamy texture and savory flavor you expect from Campbell’s, but it’s made with just 6 ingredients, no cooking and no thickeners. At only 2.3g net carbs per serving, it’s an easy low carb soup base to mix up and use in all your favorite casseroles, pot pies and comfort food recipes.
Most cream of chicken soup recipes require flour and standing over the stovetop to make. And the low carb versions are actual soups meant to be eaten by the bowl. This recipe is different. I wanted a low carb replacement for the canned condensed cream of chicken soup I use in casseroles, chicken pot pie and other easy comfort food recipes. After testing different ways to get that same thick, creamy consistency, I found I didn’t need to cook anything or add a thickener at all. Softened cream cheese gives this soup base that thick, creamy texture while chicken broth and bouillon give it that familiar savory flavor that reminds me of Campbell’s.
Why this recipe is different
Only 6 ingredients. I kept the ingredient list simple so I can quickly mix up a batch whenever a recipe calls for a can of cream of chicken soup.
Ready in about 5 minutes. There’s no saucepan and no standing over the stove waiting for the soup to thicken. Just whisk everything together and it’s ready to use.
No thickeners needed. A lot of homemade versions rely on cornstarch, arrowroot powder or xanthan gum to get that condensed consistency. Mine gets its thickness from cream cheese instead.
Use it like the canned version. One batch makes roughly the equivalent of a 10.5-ounce can of condensed cream of chicken soup, so it’s easy to swap into your favorite recipes.
Low carb and gluten free. Each serving has just 2.3 grams net carbs, and there’s no flour or cornstarch.
It actually tastes like Campbell’s. This was important to me! The combination of cream, chicken broth and bouillon gives it that creamy, salty, savory cream-of-chicken flavor I expect when I open a can.
Why this homemade version better than canned
Campbell’s condensed soup has 9 grams of carbs per serving and contains ingredients like wheat flour, vegetable oil and MSG. My version has the same thick, creamy consistency and savory flavor, but it’s made with just 6 ingredients, has only 2.3 grams net carbs per serving, and requires no cooking or added thickeners.
Add the softened cream cheese to a medium bowl. Mix using an electric mixer until smooth.
For this step
4 oz softened cream cheese
2
Make "condensed" soup
Mix in the heavy cream, chicken broth, chicken bouillon, garlic powder, and onion powder until well combined, lump-free, and thickened. Use in place of one can of cream of chicken soup.
For this step
1/3 cup heavy cream
1/4 cup chicken broth
1/2 teaspoon chicken bouillon
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Nutrition
Per serving: 3.5 oz
Calories
244
Fat
24g
Protein
3.4g
Total carbs
2.4g
Fiber
0.1g
Net carbs
2.3g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Can I use this in place of canned cream of chicken soup?
Yes. This recipe was specifically developed to replace condensed canned cream of chicken soup in recipes. One batch makes approximately the same amount as one 10.5-ounce can of cream of chicken soup, so you can use it in casseroles, pot pies, slow cooker recipes and other dishes that call for a can.
Does this taste like Campbell’s cream of chicken soup?
That was my goal! The cream cheese and heavy cream give it a thick, creamy consistency, while the chicken broth and bouillon provide that salty, savory chicken flavor you expect from canned condensed cream of chicken soup.
Do I need to cook this cream of chicken soup?
No! That’s one of the reasons I love this recipe. As long as your cream cheese is very soft, you can whisk everything together in about 5 minutes and use it immediately in your recipe.
Why don’t you use xanthan gum or another thickener?
You don’t need one. Cream cheese naturally gives this soup the thick consistency needed to replace condensed soup. There’s no xanthan gum, arrowroot powder, cornstarch or flour required.
Can I make it without chicken bouillon?
Yes, but the chicken flavor won’t be quite as concentrated. You can leave out the bouillon and use a flavorful chicken broth instead. You may also want to add a little salt to taste.
