Homemade Condensed Cream of Chicken Soup
No can needed. Make your own Homemade Condensed Cream of Chicken Soup from scratch in just 10 minutes with simple ingredients in already in your pantry!
Servings 4 cups
- 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 the milk first 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 the rest of the 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.
You can use fresh parsley by substituting a scant 1 tablespoon for the 3/4 teaspoon of dried parsley.
I wouldn't substitute fresh garlic or onion for the powdered.
Be sure to whisk the flour well, to prevent lumps.
Store in an airtight container and store in fridge for 1 week or freeze up to4 months.
Calories: 205kcal | Carbohydrates: 30g | Protein: 11g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 1034mg | Potassium: 359mg | Fiber: 1g | Sugar: 8g | Vitamin A: 105IU | Vitamin C: 1mg | Calcium: 133mg | Iron: 1mg