- 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
In a small bowl, combine the corn starch and 3 Tbsp of the milk.
Melt the butter over medium heat. Add the cornstarch, and stir to combine. Then, remove the pan from the stove.
Mix the broth and remaining milk into the pan, alternating between the two. Keep stirring until you achieve a smooth consistency. Then, add the salt and pepper.
Return the pan to the stove, and cook, stirring constantly, until the mixture comes to a boil and thickens.
Use your cream of chicken condensed soup right away, or freeze it for later. It’ll separate a bit in the freezer, just give it a quick stir to bring it back together.
If you make it with cornstarch, it’ll be gluten free. To create a vegetarian version, use vegetable broth in place of the chicken broth.
Flour can be used in place of the cornstarch, but the finished product won’t be as creamy.
Just double or triple the recipe, if you need more.