Homemade Condensed Cream of Chicken Soup
photo by Charlotte J
- Ready In:
- 10mins
- Ingredients:
- 8
- Yields:
-
2.5 cups
ingredients
- 354.88 ml chicken broth
- 2.46 ml poultry seasoning
- 1.23 ml onion powder
- 1.23 ml garlic powder
- 0.61 ml black pepper
- 1.23 ml salt (or less, taste to test)
- 354.88 ml milk
- 177.44 ml flour
directions
- 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).
- 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.
- Let cool, then measure out in 10 ounce amounts to equal one "can" of condensed soup.
Reviews
-
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)
RECIPE SUBMITTED BY
<p>I'm originally from Atlanta, GA, but I now live in Brooklyn, NY with my husband, cat, and dog. I'm a film and video editor, but cooking is my main hobby - if you can call something you do multiple times a day a hobby. <br />I enjoy all types of food, from molecular gastronomy to 70's suburban Mom type stuff. While I like to make recipes from cookbooks by true chefs, I don't turn my nose up at Campbell's Cream of Mushroom - I'm not a food snob. <br /> I love foods from all nations/cultures, and I am fortunate enough to live in NYC so I can go to restaurants which serve food from pretty much anywhere on the globe. Because of this most of my recipes tend to be in the Western European/American food tradition - I find it easier to pay the experts for more complicated delicacies such as Dosai, Pho & Injera. I really enjoy having so many great food resources available to me here in NYC. One of my favorite stores is Kalustyan's http://www.kalustyans.com/ <br />they have every spice, bean, & grain in the world. If there's something you can't find, look on their website. I bet they'll have it and they can ship it to you! <br />Many of my recipes are Southern, because that's the food I grew up on. I hope the recipes I have posted here will be useful to folks out in the 'zaar universe! <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><img src=http://i38.photobucket.com/albums/e110/flower753/Food/my3chefsnov2008.jpg alt= /></p>