Homemade Condensed Cream of Chicken Soup
Ingredients
- ¾ cup low-sodium chicken broth
- ⅛ teaspoon poultry seasoning (see note)
- ¼ teaspoon onion powder
- ⅛ teaspoon garlic powder
- Pinch of black pepper
- ¼ teaspoon salt, more to taste if needed
- Pinch of dried parsley
- Pinch of paprika
- ½ cup milk
- ¼ cup all-purpose flour
Instructions
- In a medium saucepan, bring the broth and all the seasonings to a simmer.
- In a liquid measuring cup or small bowl, vigorously whisk the milk and flour together until smooth.
- While whisking the broth, slowly pour in the flour/milk mixture, whisking constantly.
- Continue to stir and cook until the mixture bubbles and thickens, 3-4 minutes.
- Remove from the heat and add additional salt and pepper to taste as needed. Use immediately in a recipe or cool and refrigerate for up to a week. This will thicken much more as it cools.
Notes
Broth: this homemade cream of chicken soup is going to be as flavorful as the broth you use so make sure it's a brand you like (or use homemade if you have it). I've made this several times using the organic chicken soup base (kind of like bouillon but in a paste form that stays refrigerated) and I like to use about 1 heaping teaspoon chicken base for the 3/4 cup water amount.
Seasoning: for the 1/8 teaspoon amounts on the seasonings - go ahead and add more if you like (or use a heaping 1/8 teaspoon), it really is adaptable to taste. Also, when I haven't had poultry seasoning on hand, I omit it and throw in a pinch each of ground sage, marjoram, and ground thyme.
Doubling: this recipe can be increased as needed. It makes the equivalent of one can of cream of chicken soup so if you need two cans, just go ahead and double.
Chicken: and if you really want to get wild and crazy, you can stir in some finely chopped cooked chicken in at the end to give it the texture you know and love.