Homemade Condensed Cream of Chicken Soup
This Homemade Cream of Chicken Soup is an easy substitute for condensed soup that is essential in many casseroles and soups. This recipe is made with simple ingredients, creamy and flavorful, and cooks up quick.
Servings: 2.5 cups
Ingredients
- 1 ½ cups chicken stock unsalted
- ¾ cup milk (I used 1% but any milk works)
- ½ cup all-purpose flour
- ½ tsp. salt
- ¼ tsp. garlic powder
- ½ tsp. pepper
- ¼ tsp. dry minced onion (or you can use onion powder)
- ¼ tsp. dried thyme
- ¼ cup finely diced cooked chicken optional
Instructions
- 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. 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.
Notes
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- This recipe will make about 2 ½ cups of condensed soup which equals 2 cans of the condensed soup that you would buy at the store.
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- Use 1¼ cups of DIY cream of chicken soup in place of one 10.5-ounce can.
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- Variations of the recipe can include substituting chicken for mushrooms or celery.
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- Control the salt by using unsalted chicken broth or stock.