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    You are in: Home / Recipes / Homemade Condensed Cream of Chicken Soup Recipe
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    Homemade Condensed Cream of Chicken Soup

    Homemade Condensed Cream of Chicken Soup. Photo by Charlotte J

    1/1 Photo of Homemade Condensed Cream of Chicken Soup

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    0 mins

    10 mins

    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.

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    Units: US | Metric


    1. 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. 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. 3
      Let cool, then measure out in 10 ounce amounts to equal one "can" of condensed soup.

    Browse Our Top Low Cholesterol Recipes

    Ratings & Reviews:

    • on January 23, 2011


      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)

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    Nutritional Facts for Homemade Condensed Cream of Chicken Soup

    Serving Size: 1 (831 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 256.6
    Calories from Fat 59
    Total Fat 6.5 g
    Saturated Fat 3.6 g
    Cholesterol 20.5 mg
    Sodium 753.4 mg
    Total Carbohydrate 36.6 g
    Dietary Fiber 1.1 g
    Sugars 0.5 g
    Protein 11.7 g

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