0 from 3 votes
Cream of Chicken Soup (and Condensed) Recipe
Rich and creamy chicken soup is easy to make from scratch with simple pantry staples. It's delicious to enjoy on its own, or use in other recipes as a substitute for condensed soup!
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 servings of soup
Calories: 323 kcal
Course:
Soup
Cuisine:
American
Ingredients
For Condensed Cream of Chicken Soup Alternative –
- ½ cup all-purpose flour
- 5 tablespoons butter
- 5 teaspoons chicken base or chicken bouillon
- 1 teaspoon Mrs. Dash or another dehydrated herb blend
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon celery salt
- 1 cup water
- 1 cup milk
For Cream of Chicken Soup, Add –
- 1 ½ - 2 cups water
- 1 cup milk
- 1 cup finely chopped cooked chicken
- 2 tablespoons chopped fresh parsley
Instructions
For Condensed Cream of Chicken Soup Starter -
- Set a large sauté pan (or medium soup pot) over medium heat. Add the butter to the pan. Once melted, whisk in the all-purpose flour. Whisk until completely smooth.
- Allow the roux to bubble and thicken, stirring and watching the color carefully, about 3-4 minutes. You do not want it to go past a golden color.
- Once the roux is thick and golden. Whisk in the chicken base, Mrs. dash, garlic powder, onion powder, and celery salt. Then whisk in the water and milk. Continue to stir as the creamy chicken soup base thicken into a tight gravy-like consistency. Now you can use it as a condensed soup substitute, or continue on for homemade cream of chicken soup.
Cup of Yum
For Cream of Chicken Soup -
- To the starter, add an additional 1 ½ cups of water, 1 cup of milk, and 1 cup of finely chopped cooked chicken.
- Simmer until the soup thickens to your desired consistency. If you'd like the soup to be a little thinner, add an additional ¼ - ½ cup of water.
- Once hot and thick, stir in the parsley and turn off the heat.
Notes
- This recipe yields 2 ½ cups condensed, 6 cups of soup, 4 servings of soup.
- Condensed cream of chicken soup will keep well for up to 5 days in the refrigerator.
- To freeze: Let it cool completely before transferring it to an airtight container and storing the freezer for up to 4 months. But note that the texture will possibly change a bit, even when reheated and whisked with an extra splash of milk.
Nutrition Information
Serving
1.5c
Calories
323kcal
(16%)
Carbohydrates
19g
(6%)
Protein
15g
(30%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
79mg
(26%)
Sodium
1082mg
(45%)
Potassium
310mg
(9%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
818IU
(16%)
Vitamin C
3mg
(3%)
Calcium
174mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings of soup
Amount Per Serving
Calories 323
% Daily Value*
| Serving | 1.5c | |
| Calories | 323kcal | 16% |
| Carbohydrates | 19g | 6% |
| Protein | 15g | 30% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 79mg | 26% |
| Sodium | 1082mg | 45% |
| Potassium | 310mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 818IU | 16% |
| Vitamin C | 3mg | 3% |
| Calcium | 174mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.