Description
This homemade Condensed Cream of Chicken Soup is a quick and easy substitute for the canned version, made with simple ingredients like chicken broth, milk, and flour. It’s perfect for use in casseroles and other recipes requiring condensed cream of chicken soup, offering a fresh, preservative-free option.
Ingredients
Scale
Liquid Ingredients
- 2 ½ cups chicken broth
- 1 ½ cups milk (divided, 2% recommended)
Dry Ingredients and Seasonings
- 3/4 cup all-purpose flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the broth and milk: In a large saucepan over medium-high heat, combine the chicken broth and 1/2 cup of the milk. Bring this mixture to a low boil, then reduce the heat to medium-low to maintain a gentle simmer.
- Prepare the flour mixture: While the broth simmers, whisk together the flour, onion powder, garlic powder, salt, and black pepper in a small bowl. Gradually pour in the remaining 1 cup of milk, whisking until the mixture is smooth and free of lumps. This mixture will be quite thick.
- Combine and thicken the soup base: Slowly pour the flour and milk mixture into the simmering broth, stirring constantly with a whisk. Continue to stir and let the mixture simmer on medium-low heat until it becomes smooth and thickens, about 10 minutes.
- Use or store: Once thickened and smooth, the condensed cream of chicken soup is ready to be used immediately in your recipes. Alternatively, cover and refrigerate it for up to one week for later use.
Notes
- Use 2% milk for best consistency; whole milk will yield a richer texture, and skim milk will be thinner.
- Constant stirring while simmering is crucial to prevent lumps and ensure a smooth soup base.
- This recipe can be doubled or halved depending on your needs.
- Store in an airtight container in the refrigerator for up to 7 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free all-purpose blend.
