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Cream of Chicken Soup
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.
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
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.