Condensed Cream of Chicken Soup Recipe
This homemade condensed cream of chicken soup is a creamy, flavorful base perfect for casseroles, sauces, and comfort dishes. Made from scratch using simple pantry ingredients like chicken broth, milk, and seasonings, it’s a healthier and customizable alternative to canned soups.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 3 servings 1x
- Category: Soup Base
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Liquid Ingredients
- 2 1/2 cups low sodium chicken broth
- 1 1/2 cups milk (divided: 1/2 cup and 1 cup)
Dry Ingredients & Seasonings
- 3/4 cup all-purpose flour
- 1 teaspoon Italian seasoning mix
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon dried parsley
Instructions
- Heat Broth and Milk: Combine the chicken broth and 1/2 cup of the milk in a large saucepan and bring it to a gentle boil over low heat, ensuring it doesn’t scorch.
- Prepare Flour Mixture: In a small bowl, whisk together the flour and all the seasonings into the remaining 1 cup of milk until you create a smooth but thick mixture without lumps.
- Incorporate Flour Mixture: Gradually add the flour and milk mixture little by little into the saucepan, stirring continuously to combine and avoid any lumps, then keep the heat low to maintain a gentle simmer.
- Simmer to Thicken: Stir and whisk the soup continuously as it simmers for 5 to 10 minutes until thickened. Remember the mixture will thicken further as it cools, so avoid over-thickening on the heat.
Notes
- Use low sodium chicken broth to better control the saltiness of the soup.
- Consistent whisking prevents lumps and creates a smooth texture.
- Adjust seasoning to taste, especially the salt, depending on your broth.
- Cool before using if you want a thicker consistency.
- This soup can be refrigerated for up to 3 days or frozen for longer storage.
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