Homemade Condensed Cream of Chicken Soup
This small batch Homemade Condensed Cream of Chicken Soup recipe is super easy, budget friendly, can be adjusted to the amount needed for a recipe and can be prepared in under 10 minutes! It’s so simple that it just may convince you to never buy a can of condensed soup again.
Servings: 16 Tablespoons or 1 Cup
Ingredients
- 3 Tablespoons unsalted butter
- 3 Tablespoons all-purpose flour
- ½ cup chicken stock or homemade chicken stock
- ½ cups 2% milk
- ½ teaspoon kosher salt
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
- fresh ground black pepper to taste
- ⅛ teaspoon poultry seasoning
- ¼ teaspoon dried parsley
Instructions
- Start by melting butter, in a small sauce pan over medium low heat. Add flour to the pan, and whisk together to make a roux, about 1 to 1-½ minutes.
- Slowly add the liquids – chicken broth and milk, whisking constantly to smooth out the lumps.
- Stir in garlic powder, onion salt, dried parsley, ground sage, salt and pepper.
- Bring to a simmer and continue cooking until mixture thickens, about 2 to 3 minutes. Taste and adjust the seasoning.
- Remove from heat and use as you would a regular can of condensed soup.
Video
Notes
This recipe can be used as a substitute for one cup of cream condensed soup in any recipe.
I wouldn't substitute fresh garlic or onion for the powdered.
Be sure to whisk the flour well, to prevent lumps.
Store in an airtight container and store in the fridge for 1 week. If you choose to freeze it will keep up to 4-months but the texture will change (the fats will separate from the water).