Homemade Cream of Chicken Condensed Soup
Homemade Cream of Chicken Condensed Soup is a delicious alternative to the store bought preservative filled stuff. It's also quick and easy to make.
A friend texted this week asking if I had any cream of anything soup on hand. I have been meaning to get around to making it, but just hadn't. This was the perfect excuse for me to make some up. And after making it, I will always make it. Since it's the chicken variety I always use, I made cream of chicken condensed soup.
Foodies call store bought cream of chicken, cream of crap. It is so full of preservatives, msg and other chemicals. The homemade version contains none of that. And holy moly, does it taste good. This version does not have chunks of chicken in it, but you definitely could add that if you wanted.
📖 Recipe
Cream of Chicken Condensed Soup
Homemade Cream of Chicken Condensed Soup is a delicious alternative to the store bought preservative filled stuff. It’s also quick and easy to make.
Ingredients
- 1 ½ cups chicken stock
- 1 ½ cups milk, divided
- ¾ cup flour
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon black pepper
- ¼ teaspoon salt
- ¼ teaspoon dried parsley
- dash of paprika
Instructions
- In a medium sauce pan, combine ½ cup milk and chicken stock. Bring to a boil and simmer for about 3 minutes.
- In a medium bowl, combine flour and all seasonings. Whisk in remaining milk. (I used my immersion blender.)
- Add flour mixture to sauce pan and whisk constantly until thickened.
- 1 cup is the equivalent to 1 can of store bought condensed soup.
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This soup would be great in Lucy's Tater Tot Casserole.
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Thanks for posting this, it looks easy and much healthier! Stopping by from the pintastic party!
I've always wanted to make my own cream of chicken soup but didn't realize how easy it was! Thanks for sharing this!
I had no idea it was so easy. Thanks for stopping by.
I could just hug the heck out of you right now for posting this. Cream of Crap is so right! I have several recipes that I need ream of chicken though, and figured I'd just make do with the low-sodium, lighter version of it. Does it freeze well? I'd like to make one big batch then portion it out into 2 cup servings as that's about the amount I need when I need it.
I haven't frozen it yet. I will pop what I have in the freezer and try using it. I will let you know how it works.