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Homemade Condensed Cream of Chicken Soup: The Secret Ingredient Your Kitchen Needs

My grandmother, Elsie, had a knack for making everything taste like love. Her kitchen was a magical place, filled with the comforting aroma of simmering broths and freshly baked bread. While she had countless signature dishes, the one that always stood out was her cream of chicken soup. I remember her stirring a pot on the stove, muttering about the importance of using good ingredients and a whole lot of patience. The taste? Unforgettable. This recipe reminds me of those cozy afternoons spent in Elsie’s kitchen, and while it’s not exactly her recipe (that was guarded like a state secret!), it captures the essence of that comforting, homemade goodness.

Recipe Overview

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yields: 2 1/2 cups
Dietary Type: Adaptable

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, to taste)
1 1⁄2 cups milk (any kind, see notes)
3⁄4 cup flour

Ingredient Notes:

For a richer soup, use whole milk or even add a tablespoon of heavy cream at the end. For a lighter version, 1% or skim milk works perfectly.
Adjust the salt according to the sodium content of your chicken broth.
To make it gluten-free, substitute all-purpose flour with a gluten-free all-purpose blend, ensuring it contains xanthan gum or guar gum for binding.
For a vegetarian variation, use vegetable broth.

Equipment Needed

Medium-sized saucepan
Whisk
Measuring cups and spoons

Instructions

In a medium-sized saucepan, combine the chicken broth, 1/2 cup of the milk, poultry seasoning, onion powder, garlic powder, black pepper, and salt. Bring the mixture to a boil over medium-high heat. If you’re using fresh onions or garlic instead of the powders, let them simmer in the broth for a minute or two to soften and release their flavors.
While the broth mixture is heating up, prepare the slurry. In a separate bowl, whisk together the remaining 1 cup of milk and the flour until completely smooth. Ensure there are no lumps – a smooth slurry is key to a smooth soup.
Once the broth mixture is boiling, reduce the heat to medium and slowly pour in the milk and flour slurry while simultaneously whisking briskly. Continuous whisking is crucial to prevent lumps from forming.
Continue whisking constantly until the mixture returns to a boil and thickens. This should take about 1-2 minutes. Don’t stop whisking, even when it seems like nothing is happening! The mixture will thicken suddenly.
Once the soup has thickened to the consistency of condensed cream of chicken soup, remove it from the heat. It will thicken slightly more as it cools.
Let the soup cool slightly before using it in your favorite recipes. If you’re not using it immediately, transfer it to an airtight container and store it in the refrigerator.
To measure for use in recipes that call for a can of condensed soup, measure out 10 ounces (approximately 1 1/4 cups) of the cooled soup.

Expert Tips & Tricks

Preventing Lumps: The key to a smooth soup is whisking the flour and milk together thoroughly before adding it to the hot broth. Also, whisk continuously while the soup is thickening. If lumps do form, you can use an immersion blender to smooth them out, but prevention is always best.
Flavor Boost: For an even richer flavor, consider sautéing finely diced celery and carrots in butter or olive oil before adding the chicken broth. This will add depth and complexity to the soup.
Adjusting Thickness: If your soup is too thick, whisk in a little more milk until you reach the desired consistency. If it’s too thin, simmer it for a few more minutes, whisking constantly, until it thickens up.
Using Fresh Herbs: If you have fresh herbs on hand, such as thyme, rosemary, or parsley, add them to the soup during the last few minutes of cooking for a burst of fresh flavor. Remove them before using the soup in a recipe.
Make-Ahead Magic: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat it gently on the stovetop or in the microwave before using.
Freezing for Future Use: This soup freezes beautifully! Portion it into freezer-safe containers or zip-top bags, leaving some headspace for expansion. To use, thaw it overnight in the refrigerator and reheat gently on the stovetop. I find that greasing the measuring cup with a little bit of cooking spray makes it easier to pour the soup into bags.

Serving & Storage Suggestions

This homemade condensed cream of chicken soup is a versatile ingredient that can be used in countless recipes. Use it as a base for casseroles, sauces, pot pies, and creamy soups. It can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed to restore its creamy consistency. It is not shelf-stable and should not be left at room temperature for more than two hours.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Nutrient	Amount per Serving (approx. 1 1/4 cup)	% Daily Value
Calories	257 kcal	13%
Total Fat	7g	11%
Saturated Fat	4g	20%
Cholesterol	21mg	7%
Sodium	754mg	33%
Total Carbohydrate	37g	14%
Dietary Fiber	1g	4%
Sugars	1g	2%
Protein	12g	24%

Variations & Substitutions

Cream of Mushroom: Use mushroom broth instead of chicken broth for a delicious cream of mushroom soup. You can also add sautéed mushrooms for extra flavor.
Dairy-Free: Substitute the milk with a plant-based milk alternative, such as almond milk, soy milk, or oat milk. Be aware that some plant-based milks may have a slightly different flavor or thickening properties.
Lower Sodium: Use low-sodium chicken broth and reduce or eliminate the added salt.
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy twist.
Cream of Celery: Sauté finely diced celery and use celery broth in place of chicken broth.
Herb Infusion: Infuse the milk with fresh herbs like thyme or rosemary for an extra layer of flavor. Simply heat the milk with the herbs, let it steep for about 15 minutes, and then strain before using it in the recipe.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of flour?
A: Yes, you can use other types of flour, such as whole wheat flour or gluten-free all-purpose flour. Keep in mind that the texture and flavor of the soup may be slightly different.

Q: How do I store leftover soup?
A: Store leftover soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Q: Can I add vegetables to the soup?
A: Absolutely! Sautéing some diced vegetables like carrots, celery, or onions before adding the broth will add flavor and nutrition to the soup.

Q: My soup is too thick. How can I thin it out?
A: Simply whisk in a little more milk or broth until you reach your desired consistency.

Q: Can I use fresh herbs instead of dried?
A: Yes! Fresh herbs will add a brighter flavor. Use about 1 tablespoon of chopped fresh herbs for every 1 teaspoon of dried herbs.

Final Thoughts

Making your own condensed cream of chicken soup is not only incredibly easy but also a rewarding experience. You have complete control over the ingredients, ensuring a healthier and more flavorful result than store-bought versions. So, gather your ingredients, put on your apron, and get ready to create a kitchen staple that will elevate your favorite recipes. Don’t be afraid to experiment with different variations and flavors to create your own signature soup. And most importantly, share your creations with loved ones and enjoy the comforting taste of homemade goodness!

Homemade Condensed Cream of Chicken Soup Recipe