Homemade Condensed Cream of Chicken Soup
No can needed. Make your own Homemade Condensed Cream of Chicken Soup from scratch in under 15 minutes with simple ingredients in already in your pantry!
Servings 2.5 cups
Calories 283kcal
Equipment
- small pot
Ingredients
- 2 cups chicken stock
- 1 1/2 cups 2% milk
- 1/2 cup all purpose flour
- 1 teaspoon kosher salt
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon poultry seasoning
- 1 teaspoon dried parsley
- 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
Yield
This recipe will make the equivalent to 2 store-bought condensed cream of chicken soup cans.
Substitutions
Parsley: You can use 1 tablespoon of minced parsley.
Better Than Bouillon: You can use your favorite powered or cubed bouillon. 1 teaspoon = 1 cube.
Storage
Store in an airtight container and store in the fridge for 1 week or freeze for up to 4 months.
Nutrition
Calories: 283kcal | Carbohydrates: 44g | Protein: 14g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 1738mg | Potassium: 462mg | Fiber: 1g | Sugar: 10g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 189mg | Iron: 2mg
