Homemade Condensed Cream of Chicken Soup

xtine's Note:

I found this on a site called "Tammy's Recipes" and have found it to be a great substitute for canned "cream of" soups. It is different from the others on this site as it is not a dried mix, but an actual condensed soup like Campbell's. I like that you can adjust the amount of salt and fat to your liking, and that it doesn't have any chemical additives in it. I make it with 1% milk and low sodium or homemade broth. It is also cheaper than the canned stuff - I usually make a double recipe and freeze it in 1 and 1/4 cup amounts (10 ounces in each ziplock bag = I "can" of soup). Greasing the measuring cup with pam before putting the soup in makes it easier to pour it out into the bag. I have not tried yet, but I bet you could also make a good Cream of Mushroom with this recipe by using mushroom broth... Anyhoo - thanks to Tammy! One batch makes 2 "cans" worth - I usually double it to make 4 "cans" at a time.

• Total Time: 10 mins
• Prep Time: 0 mins
• Cook Time: 10 mins

Ingredients:

Yield: 2.5 cups

• 1 1/2 cups chicken broth
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon black pepper
• 1/4 teaspoon salt (or less, taste to test)
• 1 1/2 cups milk
• 3/4 cup flour

Directions:

1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.
3. Let cool, then measure out in 10 ounce amounts to equal one "can" of condensed soup.

Reviews

[Charlotte J]

Tonight I made Homemade Condensed Cream of Chicken Soup (397919) and used it in 2 other recipes, which were Broccoli Soup (89890) and Chicken-Roni Casserole (22401) The Homemade Condensed Cream of Chicken Soup was easy enough to make, but I thought lacked in flavor. So I add 1 1/2 teaspoons of Penzeys Chicken Soup Base and Seasoning along with Kosher salt which helped add a lot of flavor. When everything had been added to the pan, I cooked it for an extra 2 minutes after the second boil. I wanted to make sure the flour was cooked. This measured out to about 2 - 9 ounce portions for me. I will be making this again, as it is a great money saving recipe but with the addition of the Penzey soup base. Made for Zaar Chef Alphabet Soup (July '10-Jan '11)