Need cream of chicken condensed soup for your holiday recipes? Skip the store-bought stuff, and make your own. You’ll avoid all the extra sodium and artificial ingredients, the BPA-lined can and the 2-for-$3 price tag. Here’s my recipe:
Cream of Chicken Condensed Soup
- 1/2 cup chicken broth
- 1/2 cup milk + 3 Tbsp
- 3 Tbsp cornstarch (or flour, if you don’t have any)
- 3 Tbsp butter
- 1/4 tsp salt
- 1/8 tsp pepper
Measure the cornstarch into a bowl, and add 3 Tbsp of milk to it. Stir until fully combined.
Melt the butter over medium heat. Then, add the cornstarch mixture to it, and stir to combine. Remove the pan from the heat.
Take turns mixing the broth and remaining cup of milk into the pan. Stir until smooth. Then, add your salt and pepper.
Return the pan to the stove, and cook, stirring constantly, until the mixture comes to a boil and thickens.
And that’s all there is to it! Use your homemade cream of chicken condensed soup right away, or jar it up and freeze it for later. It’ll separate a bit in the freezer, but will come back together with a quick stir.
Yield: The equivalent of one 10.75 oz. store-bought can.
Good to Know:
- Condensed soup made with cornstarch is gluten-free
- Flour can be used as a stand in for cornstarch, but the finished consistency will be a bit different (less creamy and more pasty)
- If you need a vegetarian option, just use vegetable broth in place of the chicken broth
- You homemade cream of chicken condensed soup will be lighter in color than the store-bought stuff. That’s just because they add artificial color
- This recipe doubles and triples beautifully. Make as much as you need for your recipe. Then, fill your freezer with jars to use later
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