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!
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.
Notes
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.