No can needed. Make your own Homemade Condensed Cream of Chicken Soup from scratch in just 10 minutes!
Happy November, friends! That means it’s the start of the holiday cooking / baking season! And what’s a staple in a lot of those comforting casserole classics? That’s right, that good ol’ Campbell’s can of condensed cream soup. Those cans used to be staples in my pantry growing up. But recently we realized just how easy it is to make them from scratch! Especially this Homemade Condensed Cream of Chicken Soup which can be whipped up in just 10 minutes! Game. Changgeerrrr.
Best part of this recipe is that it’s made up of ingredients you probably already have! Flour, chicken stock (also super easy to make yourself!), salt, pepper, milk, poultry seasoning, garlic powder, onion powder, and dried parsley.
Then it’s just a mix of all of the dry ingredients with milk while the broth with the rest of the milk heats on the stove. It’s so easy that even my two year could help mix together the ingredients. She’s becoming quite the little sous chef. 🙂
Combine it all on the stove and let it simmer for a bit to thicken and then you’re golden. That’s it. That’s all it takes to make Homemade Condensed Cream of Chicken Soup from scratch and free of the modified food starch and whey protein concentrate on the ingredient list of the cans.
Whip up a batch in advance for those holiday casseroles! Or freeze some to just have on hand whenever you need it.Now our Homemade Condensed Soup list is complete! I’ve got you covered for Cream of Mushroom, Cream of Celery, and now Homemade Condensed Cream of Chicken! And just wait ’til you see what I make with this! Stay tuned…
Homemade Condensed Cream of Chicken Soup
- 3 cups chicken stock
- 1 3/4 cups 2% milk
- 3/4 cup all purpose flour
- 1 1/4 tsp kosher salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp fresh ground black pepper
- 1/4 tsp poultry seasoning
- 3/4 tsp dried parsley
- Add 1/2 cup of milk with the chicken stock to a medium sauce pan and bring to a low boil.
- Meanwhile, mix the flour and the rest of the ingredients in a medium bowl. Add milk and whisk until smooth.
- Add milk mixture to the sauce pan and lower heat to a simmer, stirring constantly as the soup thickens. About 5 minutes. It will thicken as it cools.
- Store in an airtight container in fridge for up to a week or freeze for up to 6 months.