Homemade Condensed Cream of Chicken Soup | Lauren Lane Culinarian
Homemade Condensed Cream of Chicken Soup
5 mins prepServes 4
Learn how to make your own condensed cream of chicken soup from scratch, a versatile base that can replace two 10.5 oz cans of store-bought soup. This recipe also includes a tip for making cream of mushroom soup.
1. Melt the butter over medium heat.
2. Stir in the flour to make a roux and cook for a minute or two to eliminate the raw flour taste.
3. Gradually add the chicken broth and milk, whisking continuously to avoid lumps.
4. Simmer the mixture until it thickens to a creamy consistency. Season with the rest of the ingredients. It will take about 5-7 minutes or so to thicken up.
5. IMPORTANT TIP: Let the soup heat up slowly. As it warms, it thickens. Skipping this step makes it thin. It takes about 5-7 minutes to get thicker. It doesn’t happen instantly; it needs time to heat up.
6. One batch equals two (10.5 oz.) cans of soup.
7. Store in an airtight container for 1 week or freeze for up to 4 months. For cream of mushroom soup, just add some sautéed mushrooms to this recipe.
