Description
This homemade condensed cream of chicken soup is a simple and flavorful alternative to the canned version, made with basic pantry ingredients and ready in just 15 minutes. It’s perfect for use in casseroles, soups, and other recipes that call for condensed cream of chicken soup without any preservatives or additives.
Ingredients
Scale
Liquids
- 2 ½ cups chicken broth
- 1 ½ cups milk (divided, use 2% milk recommended)
Dry Ingredients & Seasonings
- 3/4 cup all-purpose flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat Broth and Milk: Combine the chicken broth and 1/2 cup of the milk in a large saucepan over medium-high heat and bring to a low boil. Then reduce the heat to medium-low to maintain a gentle simmer.
- Mix Flour and Seasonings: While the broth mixture heats, whisk together the flour, onion powder, garlic powder, salt, and black pepper in a small bowl. Add the remaining 1 cup of milk to this mixture and whisk until completely smooth with no lumps; it should form a thick batter-like consistency.
- Combine and Simmer: Slowly pour the flour and milk mixture into the saucepan with the simmering broth, whisking continuously to incorporate smoothly. Continue to stir and let the mixture simmer gently for about 10 minutes until thickened and smooth.
- Store or Use: Use the condensed cream of chicken soup immediately in your recipe or let it cool, then cover and refrigerate for up to one week.
Notes
- This homemade soup can be used as a direct substitute for canned condensed cream of chicken soup in any recipe.
- Adjust thickness by adding more milk if needed after cooking.
- Store in an airtight container in the refrigerator for up to one week.
- Can be frozen for longer storage, but texture might slightly change upon thawing.
