Oct 2010
Condensed Cream of Chicken Soup

One my fiance’s favorites meals involves a can of cream of chicken soup. In an attempt to reduce the amount of processed food that we eat, I sought out to find a recipe for cream of chicken soup. I came across two different recipes, and decided to combine them parts of them. We both enjoyed this soup better than the canned variety, and I was happy not have any pink “chicken” bits floating in my soup. I used this to make a chicken and biscuits type meal with leftover chicken and frozen veggies.

You can also doctor this recipe to make other varieties of creamed soup:

  • Cream of celery: Sautee a stalk or two of chopped celery with the butter.
  • Cream of mushroom: Sautee chopped fresh mushrooms in butter.
  • Cream of broccoli: Add chopped steamed broccoli to the soup after it thickens.
  • Cheesy sauce: Add shredded cheese (sharp cheddar gives the most flavor) after removing from heat.  Stir until it is melted and well incorporated.

If you want to make a big batch of soup and have different flavors, you can always saute mushrooms or celery separately and simply add to the finished soup, one can-equivalent at a time.

Remember that this makes a condensed soup – so if you are not using it in another recipe and want to eat it plain, be sure to add extra milk or water to it. 

Condensed Cream of Chicken Soup
Yields: 3 cups of condensed soup. (1 can of soup = 1.5 cups)

Ingredients:
4 tablespoons butter
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
1/4 teaspoon parsley
1 1/2 cups milk
3/4 cup flour

Directions:
Melt the butter in a saucepan over medium heat. Add the chicken broth, 1/2 cup of the milk, and the seasonings and bring to a slow boil. Boil for 2 minutes.

In a separate bowl, whisk together the flour and remaining milk. Add to the boiling mixture and whisk rapidly until the soup thickens. 

To serve, add either milk or water to achieve your desired consistency, or use in your favorite recipe.

*Freezer-Friendly Tip* – Freeze in 1.5 cup portions so you have a “can” of soup ready to go for any recipe.

Source: Adapted from Kitchen Stewardship and Tammy’s Recipes

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This entry was posted in Chicken, Freezer Friendly, Healthy, Main Dish, Soup. Bookmark the permalink.

4 Responses to Condensed Cream of Chicken Soup

  1. Alisha says:

    Thank you for this! It looks fabulous and lately I’ve really been lamenting just how terrible the Campbell’s condensed soups really are for you. I looooove cream of mushroom in recipes but even the ‘healthy request’ version has a day’s worth of sodium in a can! I really cannot wait to try this!

  2. Maura-Leigh says:

    This is such a great post! Just made cream if celery! Yummy! You rock! I pinned this on Pinterest!

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