Have you ever thought about making your own Cream of Chicken soup (like the soup in the red labeled can)? If so, this is the recipe for you! I feel better about making all of those yummy casseroles that call for the condensed soups when I know it’s exactly what’s in it. Best part of this recipe (besides that it’s not from can) is that you can adjust the seasonings to your tastes. Depending on what I am using the soup for (like chicken casseroles) I may not add the chicken since the meat is already going to be in the casserole. Need Cream of Mushroom – add mushrooms! Or Cream of Celery – again, just add some celery! Controlling the salt content is another big win for me as I’m always looking to cut that out of our diets. Sometimes when you are using the canned soup, you may need “just a tad more” of it but you don’t want to open another can and possibly waste the portion you won’t use. This recipe solves that problem!
Ingredients
- 1 1/2 cups chicken stock unsalted
- 3/4 cup milk
- 1/2 cup all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. garlic powder
- 1/2 tsp. pepper
- 1/4 tsp. dry minced onion (or you can use onion powder)
- 1/4 tsp. dried thyme
- 1/4 cup finely diced cooked chicken optional
Instructions
- This recipe will make about 2.5 cups of condensed soup which equals 2 cans of the condensed soup that you would buy at the store.
- In a large pot, add chicken stock - bring to a boil over med-high heat.
- Whisk together milk and flour until smooth.
- Pour the milk mixture slowly into the boiling chicken stock, whisking to combine.
- Whisk in salt, pepper, garlic powder, dry minced onion,and thyme.
- Reduce heat to medium bringing the mixture back to a boil, stirring constantly so that the bottom of the pan does not burn.
- Let boil slowly for about 3 minutes or until thickened. At this point you can stir in the chicken (if you are using any). Remove pan from the heat. It will be VERY thick.
- If you're not using the condensed soup in a recipe immediately, transfer it to airtight containers and store in the refrigerator for up to 1 week. It does not freeze well.
- Keep in mind, that this recipe is NOT meant to be consumed as it is. It is a concentrated soup, which means that you need to dilute it to be eaten as a soup, or mixed into a recipe that calls for condensed soup.
Enjoy!
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Hi!
Looks great! I really do not like to use canned soup and this looks so simple! With only two in my household I would need to store at least half.
How well does thus soup freeze?
Thanks!
I mention in the recipe card that it doesn’t freeze well. The ingredients will separate. If you only need half, you can cut the recipe in half. OR, you can make the full recipe and store the rest in the refrigerator for up to a one week.
Would canning this be ok or does it need to be refridgerated?
I have not canned this particular recipe.