Homemade Condensed Cream of Chicken Soup
User Reviews
5
Homemade Condensed Cream of Chicken Soup
Description
The recipe starts by combining flour with dried seasonings including salt, onion powder, garlic powder, black pepper, poultry seasoning, parsley, and celery salt to create a flavorful seasoning base. The flour and seasonings are gradually whisked into milk to form a smooth slurry without lumps. Meanwhile, chicken stock and additional milk are heated to near boiling with careful stirring to prevent burning the dairy. The flour mixture is then added to the hot liquid and cooked, stirring constantly until the soup thickens into a creamy, condensed consistency over about five minutes.
This condensed soup can substitute commercially canned versions for recipes requiring cream of chicken soup, providing control over seasoning and freshness. Its texture is thick to semi-thick, making it a versatile ingredient in casseroles, soups, and sauces that need a creamy binder.
Homemade condensing avoids additives and allows adjustments, such as substituting fresh parsley or different bouillon products for flavor preferences. The recipe yields about two standard cans’ worth of condensed soup.
Store the soup in airtight containers in the refrigerator for up to one week or freeze for up to four months. Proper storage maintains the thickness and flavor for future use.
Ingredients
- 2 cups chicken stock
- 1 1/2 cups milk 2%
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1/4 teaspoon black pepper fresh ground
- 1/4 teaspoon poultry seasoning
- 1 teaspoon parsley dried
- 1/2 teaspoon celery salt
- 1 teaspoon Better Than Bouillon or one bouillon cube
Instructions
- Prep Flour: Add flour to a small bowl and add all of the dried seasonings. Mix well. In a medium sized bowl or 4 cup Pyrex add 1 cup of the milk and then add flour mixture a little bit at a time, whisking vigorously after each addition to ensure that the flour is mixed well in the milk to prevent lumps.
- Heat Milk and Stock: Meanwhile, add chicken stock and 1/2 cup of milk to a small pot and heat over medium high, bringing it to a gentle boil, but whisking often to prevent the milk from burning. Turn heat down to low.
- Thicken: Add the milk and flour mixture to the pot and stir constantly as it all thickens. About 5 minutes.
- Store: Store in jars in the fridge until you're ready to use!
Notes
- This recipe yields the equivalent of two cans of store-bought condensed cream of chicken soup.
- You can substitute 1 tablespoon of fresh minced parsley for the dried parsley.
- Use your preferred bouillon cubes or powders; 1 teaspoon of Better Than Bouillon equals 1 bouillon cube.
- Store the soup in airtight containers in the fridge for up to one week or freeze for up to four months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 14g | 28% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 17mg | 6% |
| Sodium | 1738mg | 72% |
| Potassium | 462mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 157IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 189mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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