Have you ever wondered how hard it would be to make your own condensed cream soup? Well, I am here to tell you that it’s actually incredible simple- and you probably have all the ingredients on hand that you need to make it!
The great thing about making your own is that you know exactly what’s going into it- no need to worry about all the preservatives or ingredients that you don’t know how to pronounce. If you need it to be gluten free, you can use a gluten free flour (see link below for our favorite kind of gluten free flour) or even cornstarch.
Homemade Condensed Cream of Chicken Soup
Ingredients:
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)
1/4 teaspoon parsley
1/8 teaspoon paprika
1 1/2 cups milk (I used 2%), divided
3/4 cup flour
Directions:
On your stove top, bring chicken broth, 1/2 cup of milk, and seasonings to a boil. Let them boil for about 90 seconds.
In a separate bowl, mix the remaining milk and flour together. Add to the boiling mixture on the stovetop and continue to whisk briskly until mixture starts to boil. Continue to let it boil until it thickens up (takes just a couple of minutes).
If you would like, add some finely diced chicken to the soup.
Use in recipes as directed.
This recipe makes the equivalent of 2 cans of condensed soup. If you aren’t using it immediately, you can stick it in a ziploc bag and throw it in the freezer (I would suggest not leaving it frozen for more than 30 days).
Recipe slightly adapted from: Food.com
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Have a great day!
Jared
Could you can can this recipe?
To be honest, I have only ever frozen this. Because it doesn’t have any kind of preservatives and it has milk, I don’t know if it would be possible to can it. If you try it, let us know! I am sure many other readers would be interested also!
Could this be used for cream of tomato soup by adding tomato paste?
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