Easy homemade condensed cream of chicken soup takes hardly any time to make.
I have been on a quest for quite awhile to find a homemade condensed cream of chicken soup recipe that acts as close to the canned version as possible. I’ve tried several others and while the would work in oven and stove top recipes, the milk would curdle in the slow cooker. Nobody wants curdled milk.
One day a few months ago I came across a recipe at Mel’s Kitchen Cafe. I’ve never had one of her recipes turn out badly so I decided to give it a try. One thing I noticed right away was it didn’t use a roux of butter and flour like all the other recipes I had tried. The soup was thickened by whisking the milk and flour together and adding it to the hot broth.
I decided right away to put it to the test. I made garlic ranch chicken one Sunday for after church. It turned out perfectly. That’s a fairly short cooking time recipe so I wanted to try it in a longer cooking recipe. I tried it in a ham and potato casserole that took about twice the time as the chicken. Still great.
If you can heat water you should be able to make this. All you do is heat chicken broth and some herbs and spices, whisk in the milk and flour and cook until thickened then use as needed.
The recipe can easily be doubled or tripled if needed. It also keeps well in the fridge for a few days so it can be made in advance. Mel has frozen it, but I haven’t so I don’t know how grainy it is when thawed.
Yields 10 ounces. About the size of one can of condensed cream of chicken soup
5 minPrep Time
10 minCook Time
15 minTotal Time
- 3/4 cup low sodium chicken broth
- Pinch of poultry seasoning
- 1/4 teaspoon onion powder
- Pinch of garlic powder
- 1/4 teaspoon dried minced onion
- Pinch of black pepper
- 1/8 teaspoon turmeric
- Pinch dried parsley
- Pinch dried chives
- Pinch dried parsley
- 1/4 teaspoon salt or to taste
- 1/2 cup milk
- 1/4 cup all purpose flour
- Pour the chicken broth in a medium sauce pan
- Add in everything except the milk and flour
- Heat over medium heat until it bubbles
- Whisk together the milk and flour
- Pour into the broth
- Cook, whisking constantly for two to three minutes or until thickened
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