Use this wonderful recipe in place of the canned variety in recipes. You can double or triple the ingredients to make larger batches for freezing. When using in recipes, measure out the same quantity called for in canned soup. This recipe makes 3 cups of homemade condensed cream of chicken soup, which is equal to about 2 cans of commercial brands.
To make this into cream of chicken soup for serving alone, use equal parts milk and soup base. Cook in a nonstick saucepan on medium-low heat until evenly hot.
Homemade Condensed Cream of Chicken Soup
Ingredients:
1 1/2 cups chicken broth
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
1/8 teaspoon of paprika
1 1/2 cups milk
3/4 cup flour
Directions:
1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for 2 minutes.
2. In a bowl, whisk together the remaining 1 cup of milk and flour.
3. Add the flour/milk mixture to the broth mixture. Continue whisking briskly until mixture boils and thickens.
How Long Will Condensed Cream of Chicken Last?
Whenever you make something homemade, you want to know how long it will last for. Condensed cream of chicken soup is a necessary ingredient in many recipes, so ideally you'll make it ahead of time so you'll have it on hand when you need it.
In the fridge, condensed cream of chicken soup will last for around a week. In order to get the longest shelf-life possible out of your condensed cream of chicken soup, you'll want to do two things. First, you'll want to ensure you use the freshest ingredients possible. This will help your soup last for longer.
Second, you want to ensure you're storing your condensed cream of chicken properly. Make sure you store it in an airtight, sealable container. We recommend a hard plastic container, like a Rubbermaid one. These types of containers seal well and are airtight.
We do not recommend using a Ziploc bag or similar. While these can work in a pinch if you have absolutely nothing else, they're prone to spillage and don't always seal well. If you absolutely have to use a plastic baggie, make sure you use one that's large enough to hold the soup without bursting.