This homemade condensed cream of chicken soup is a quick and easy substitute for the canned version. It makes enough to replace two 10.5 oz cans and works in any recipe that calls for cream of chicken, mushroom, or celery soup.
Ingredients
- 6 Tbsp unsalted butter
- ½ cup all purpose flour
- 2 cups chicken stock
- 1 cup cold milk
- ½ teaspoon dried parsley
- ¼ teaspoon onion powder
- ¼ teaspoon salt, or to taste
- ⅛ teaspoon black pepper, or to taste
Instructions
- Melt butter in saucepan over medium-low heat6 Tbsp unsalted butter
- Whisk in the flour to create a smooth roux. Cook for 2-3 minutes, whisking constantly, to remove the raw flour taste.½ cup all purpose flour
- Whisk in stock until smooth. Whisk in milk.2 cups chicken stock, 1 cup cold milk
- Increase heat to medium. Bring to a simmer, whisking continuously. Add seasonings. Allow to simmer for 2-4 minutes, whisking often, until smooth and thickened. The mixture will continue to thicken up as it cools.½ teaspoon dried parsley, ¼ teaspoon onion powder, ¼ teaspoon salt, ⅛ teaspoon black pepper
Notes
- This recipe makes the equivalent of 2 cans (10.5 oz each) of condensed soup. Use ½ the recipe for every 10.5 oz can needed.
- Store in the fridge up to 5 days or freeze up to 3 months.
- For extra flavor, stir in chicken bouillon or finely chopped cooked chicken.
Nutrition
Calories: 562kcal | Carbohydrates: 38g | Protein: 14g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 695mg | Potassium: 466mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1179IU | Vitamin C: 1mg | Calcium: 166mg | Iron: 2mg
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