Homemade Condensed Cream of Chicken Soup

I am always looking for easy healthy alternative recipes, but often find I really like the recipes I have and just need to make them a little healthier myself. One thing almost every casserole out there needs is condensed soup. I found this recipe one time at gimmesomeoven.com, and have been using it ever since. It’s really easy and quick to make and I freeze whatever I don’t use to have later!

Homemade Condensed Cream of Chicken Soup

2014-11-26 13.10.27

This condensed homemade cream of chicken soup recipe is simple to make, easy to customize, and even tastier than the original canned version!

INGREDIENTS:

  • 1 1/2 cups chicken stock
  • 3/4 cup milk
  • 1/2 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. freshly-ground black pepper
  • 1/4 tsp. onion powder
  • 1/8 tsp. celery seed (optional)
  • 1/8 tsp. dried thyme
  • 1/4 cup finely diced cooked chicken

DIRECTIONS:

Add chicken stock to a large saucepan and bring to a boil over medium high heat.

In a separate bowl, whisk together milk and flour until the flour is dissolved.

Slowly pour the milk mixture into the boiling chicken stock, whisking to combine. Whisk in remaining seasonings. Reduce heat to medium, and bring the mixture back to a very low boil, stirring constantly so that the bottom of the pan does not burn. Let the mixture boil for about 3 minutes or until thickened. Then stir in the chicken (if using), and remove pan from the heat.

Either use the condensed soup in a recipe immediately, or transfer it to airtight containers and store in the refrigerator for up to 1 week.

*This recipe is NOT meant to be consumed as-is. It is a concentrated soup, which means that it either needs to be diluted to be eaten as a soup, or mixed into a recipe that calls for condensed soup. 🙂

*I also made a double batch for the photos.

ALTERNATE RECIPE USING A ROUX:

Heat 2 Tbsp. butter in a large saucepan over medium-high heat until melted. Add 2 Tbsp. flour, and stir until combined. Let the mixture cook for 2 minutes, or until the flour is cooked and slightly toasted. Then gradually whisk in your stock until the mixture is completely smooth. Stir in the milk and seasonings. (Using the same measurements of stock, milk, seasonings as above.) Bring to a simmer, stirring constantly, until the mixture has thickened.

Either use the condensed soup in a recipe immediately, or transfer it to airtight containers and store in the refrigerator for up to 1 week.

 

*Recipe very slightly adapted from Tammy’s Recipes http://www.tammysrecipes.com/homemade_cream_chicken_soup and Pinch of Yum http://pinchofyum.com/homemade-cream-of-chicken-soup.

 

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