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Homemade Condensed Cream of Chicken Soup
February 20, 2011Posted by on
I’m trying out a new recipe later this week, and I’ll be sure to let you know how it goes. In the meantime, it gave me the chance to use a recipe I have for homemade condensed cream of chicken soup. I’m really not a fan of the gunk you can buy in a can, and this recipe is simple to amend to suit your needs.
- 1 1/2 cups chicken broth
- 1/4 t onion powder
- 1/4 t garlic powder
- 1/8 t black pepper
- 1/4 t salt
- 1/4 t parsley
- dash of paprika
- 1 1/2 cups milk
- 3/4 cup flour
1. In a medium-sized saucepan, boil the chicken broth, 1/2 cup of the milk, and the seasonings. You can use fresh onions and garlic here if you’d like, but you should cook it a bit longer than with the dried/powder stuff.
2. In a bowl, whisk together the flour and the rest of the milk.
3. Pour the flour mixture into the boiling broth mixture and whisk over heat until it is bubbly and thick and smooth.
That’s it. You now have the equivalent of about 2 cans of condensed cream of chicken soup. If you want to make other varieties, like cream of celery, saute diced celery first, and then continue with the recipe. You can use vegetable broth instead of chicken. Depending on how flavorful your chicken broth already is, you may or may not have to add more seasonings. For example, if you are using homemade chicken broth (which is really rich with layered flavors from your chicken), you will have really flavorful condensed soup. But, if you are using broth from a can or a box or jar, it all depends on how flavorful THAT is. Make sense? For all of my condensed soup purposes, I’m using it as a binding agent, so as long as it’s chicken-y and doesn’t taste like paste, I’m good to go.