Condensed Cream of Chicken Soup (Version Two)

I dusted off another dinner recipe requiring condensed cream soup this past weekend, so it’s time to break out the substitutions notebook! This is the second version of homemade condensed cream of chicken soup I’ll be trying out. The first attempt last month, for use in enchiladas, ended on an ambivalent note. That cream ended up a bit milder than I would have liked, and there were a couple of issues with consistency and proportion which would keep me from using that as a go-to recipe. It was serviceable, but I found myself wanting to test out other options.

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So along comes contestant number two! This Homemade Condensed Cream of Chicken Soup came from Tammy’s Recipes, and is a considerable improvement over the last one. Tammy has quite a few homemade versions of various staples that I look forward to trying in the future. The consistency of this mix was good, the instructions were simple, the proportions were accurate, and — best of all — it was very flavorful! I look forward to seeing how this works with my upcoming dish — I think it’ll be perfect. Three easy steps, behind the cut.

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The ingredients list for this recipe is a bit more involved than the last, but well worth it. 1 and 1/2 cups of chicken broth (an excellent opportunity to use some of my homemade chicken stock), 1/2 teaspoon poultry seasoning (I used chicken baharat, because it was there), 1/4 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/8 teaspoon black pepper, 1/4 teaspoon salt, 1/4 teaspoon parsley, dash of paprika, 1 and 1/2 cups milk, and 3/4 cup flour. This will yield about 3 cups of the soup mixture, roughly 2 of the “cans” that most recipes refer to.

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Mix together the chicken broth (yep, that’s naughty me throwing bricks of frozen broth into the saucepan to melt), 1/2 a cup of milk, and all the seasoning. Bring this mixture to a boil.

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Off to the side, whisk together 1 cup of milk and the flour until well-blended. This small step took all the pain out of trying to sprinkle and whisk flour over a hot pan of liquid, which so many recipes seem to be fond of doing. Masochists.

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Once the chicken broth mixture in the pan is boiling, gradually pour in the flour mixture, stirring constantly. You can then take a whisk to the pan as well, but I didn’t have much trouble keeping the mixture lump free with just a wooden spoon. Stir vigilantly until the mixture boils and thickens. It shouldn’t take more than five minutes for this amount.

Let cool and use in any recipes calling for condensed cream soup 😀 Freeze in 1 and 1/2 cup portions for convenient use. I’ll wait to see how this works out in some of my recipes, but if it cooks up as nicely in recipes as it did on the stove, I’ll be making a much bigger batch to have on hand for future casseroles and such. Thank you, Tammy!

5 Comments:

  1. Pingback: Do It Yourself: Condensed Cream of Chicken Soup (Version One) « Velvet Kerfuffle Kitchen and Garden

  2. Pingback: Baked Pork Chops « Velvet Kerfuffle Kitchen and Garden

  3. Hey there! I found this recipe and was wondering how it worked out in any recipes? I have a chicken enchilada recipe that I absolutely LOVE, but it’s chock full of processed ingredients and I’m trying to make it from scratch. A homemade cream of chicken soup is the first one I’m trying to conquer. Thanks for your time 🙂

  4. Hey, how did the DIY Cream of Chicken turn out in the chicken enchilada recipe…I want to make it later this week with this recipe. Just wondering…

    • Hi, Gale! Sorry for the delay in answering — haven’t been as much online lately. Yes, the cream of chicken worked just fine! It’s a really handy substitute and one that I will definitely keep around in frozen batches for future use. Hope you had good luck with your recipe!

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