Condensed Cream of Chicken Soup
No need to buy a can from the store, this Homemade Condensed Cream of Chicken Soup tastes SO much better than anything from a can, is easy to make, you can feel good about using it, and as a bonus, it can be frozen!
Servings: 3 servings
Calories: 221kcal
Ingredients
- 2 2/3 cups reduced sodium chicken broth
- 1 tsp Better Than Bouillon chicken base optional but recommended
- rotisserie chicken carcass or 1/4 cup chopped cooked chicken
- 1 2/3 cups whole milk
- 1/2 tsp celery salt
- 1/2 tsp white pepper
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 2/3 cup all purpose flour
Instructions
Simmer
- To a large saucepan, add the chicken broth, Better than Bouillon, and the chicken carcass (or chopped chicken).
- Heat over MED heat until simmering.
Mix
- Remove about 3/4 cup of the chicken broth from the saucepan and add to a small mixing bowl.
- To that bowl, add the whole milk, celery salt, white pepper, onion powder, garlic powder, and all purpose flour. Whisk until well combined.
Simmer again and thicken
- Slowly pour the broth mixture back into the saucepan, whisking as your pour.
- Heat over MED heat, whisking often, for about 5 minutes or so, or until the soup has thickened to a consistency that is similar to the canned version.
Cool and store
- If you used a chicken carcass, remove it and discard. Let cool to room temperature, then use, or store in the refrigerator for up to a week.
Notes
- This recipe makes about 4.5 cups, which is roughly equivalent to 3 standard (10.75 oz each) cans of condensed cream of chicken soup.
- To use interchangeably with a can of cream of chicken soup, use about 1.5 cups.
- Recipe is easily scaled down if you need a smaller batch.
Nutrition
Calories: 221kcal | Carbohydrates: 31g | Protein: 12g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 662mg | Potassium: 422mg | Fiber: 1g | Sugar: 7g | Vitamin A: 220IU | Vitamin C: 0.2mg | Calcium: 183mg | Iron: 2mg
