Sunday, September 16, 2012

How to: Homemade Condensed Cream of Chicken Soup



Homemade Condensed Cream of Chicken Soup.  Really?  Oh yes, seriously.  This is amazing.  It works as a replacement in all my favorite family recipes that called for cream of chicken soup.

I can't begin to tell you how many recipes that I have sitting in a notebook or a family cookbook that I just don't make any longer because I don't use the condensed cream of 'whatever' soups anymore.  That whole label reading thing has really changed my perspective on so many items and this is one I choose to make at home.

Dinner's Ready!
 
With love from our kitchen table to yours!  XO

Do you  love TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!

Check out these chicken soups...


Enjoy your baked potato in a soup, this Baked Potato Soup features potato, bacon, cream, and cheese!  Warming and delicious!


5 Ingredients and 40 minutes to Gigi's Simple Homemade Chicken Noodle Soup.  It is delicious!


Homestyle Chicken Stew and Dumplings, thick, creamy, flavorful and absolutely delicious!

Homemade Condensed Cream of Chicken Soup
makes 6 cups (replaces 4 cans)
4 tablespoons unsalted butter
1½ cups flour, divided
3 cups half and half, room temperature
4 cups chicken broth, low sodium (divided)
1 teaspoon poultry seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon parsley
½ teaspoon basil
½ teaspoon paprika
½ teaspoon black pepper

In medium sized saucepan, over medium heat, melt butter.  Once butter is melted add ¾ cup flour.  Whisk to create a paste.  Cook for 2-3 minutes, whisking frequently.  Add half and half, whisking as you pour.  Whisk until completely combined.

Add 2 cups chicken broth and all spices.  Whisk to combine and bring to a boil.

In a quart sized mason jar combine ¾ cup flour and 2 cups chicken broth.  Seal tightly and shake the living tar out of your mixture.  You will create a smooth flour mixture for thickening your sauce called a slurry.

Slowly pour slurry into soup, whisking constantly.  Bring back to a boil and cook until mixture is thick enough to coat the back of a spoon and remove from heat.

Allow to come to room temperature if you are planning to freeze it.  I like to freeze 12 ounce portions of this soup to replace the cans of soup called for in favorite easy recipes.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

23 comments:

  1. Absolutely gorgeous shot. Love the linen, love the colorful bowl, love the spoon, love it all! (Probably not even as much as you love that new camera though!)

    ReplyDelete
  2. Beautiful soup! I also wouldn't mind to have one of those noodle soups, looks fantastic! :)

    ReplyDelete
  3. Thank you for sharing this! I am in the same boat as you, so many recipes I just won't make anymore that call for a can of "cream of.." soup. Pinning!

    ReplyDelete
  4. Pinned it! I made homemade cream of mushroom soup and was amazed at how great it was. Can't wait to try this.

    ReplyDelete
  5. I am pinning this one for sure. I know what you mean about soup labels. I would rather make my own soups. And having this recipe is going to broaden so many of my recipes. Thank you so much for sharing at Foodie Friends Friday.

    ReplyDelete
  6. It does look fabulous, but I have a question, please. This is called "condensed cream of chicken" so when I go to use it, do I still add equal parts milk or water as the canned versions say, or, is it ready to go as is? Thanks very much.

    ReplyDelete
    Replies
    1. I use this as is. You can thin it out a little to enjoy it as cream of chicken soup. In recipes it should be used just the way it is.

      Enjoy! We love it.

      Delete
    2. Thank you ... can't wait to try it

      Delete
  7. Do you have a recipe for Cream of Mushroom?

    ReplyDelete
    Replies
    1. Sorry, I do not. We are not mushroom lovers in this house. Let us know if you find one that you love.

      Delete
  8. Do you have a replacement idea for half and half? Like powder milk? Or regular milk?

    ReplyDelete
  9. I melt butter in a 5 qt pot, saute a pound or so of sliced crimini mushrooms with a little minced garlic and a good sprinkle of kosher salt to help draw out the moisture more quickly, than basically just move on as the rest of the C of C recipe describes, leaving out the poultry seasoning, basil and paprika in favorite of a 1/2 tsp (or more to your taste) of thyme. Then try to get it into freezer containers without eating it since C of M is my fave. You can get fat free 1/2 and 1/2 if it's the fat and calories you're concerned about. You need the thickness though for consistency.

    Even without reading the label Donna, the soups taste nasty! Very sweet (the nasty HFC again).

    ReplyDelete
  10. I am so excited to find this recipe! I refuse to use canned condensed soups because of all the chemicals. Thank you so much!

    ReplyDelete
  11. Anonymous
    Thank you for this wonderful recipe. As a non gluten person and unable to use canned cream of soups because they contain wheat, I am forever grateful. Thank you again.

    ReplyDelete
    Replies
    1. What is the best gluten free flour to use in this? I find that some of the GF flours tend to not stay thick in this kind of recipe, or in gravies. My granddaughter has been diagnosed with celiac disease and I try to make things she likes when she is with me. Thanks.

      Delete
    2. I do not personally use GF flour regularly, but I just picked up some Cup 4 Cup and intend to try it in a few recipes. I hear it is amazing but knowing the ingredients, I do not know if it would work as a thickener.

      Delete
  12. How long will this last in the freezer. I made some about 10 months ago and wondering if it's still good to use.

    Thanks!
    Heidi

    ReplyDelete
    Replies
    1. I usually replace my soups about every 12 months. If I eat them at 12 months they still taste good. I think the actual 'rule' is 6 months though. Hope that helps.

      Delete
  13. I made this last night and it was VERY easy and tastes delicious. I'm not a good cook so was so glad it turned out. I used it tonight in your crock pot chicken and dumplings. It was DELISH!!

    ReplyDelete
  14. We love home made soups,and this sure is a keeper! I am thinking how many great ways I can use your homemade condensed recipe....Thanks so much!

    ReplyDelete
  15. Why does this recipe use both a roux and a slurry? Does the pan get too dry if you try to incorporate all of the flour into the roux? That's all I can think of. I'd just be concerned that the raw flavor of the flour won't go away completely with how quickly the soup would thicken up after adding the slurry. Thanks for the recipe though, I'll probably give it a try.

    ReplyDelete
    Replies
    1. The roux would be too dry if you added all the flour necessary to make this soup. I found it to be much less stressful to break it into 2 steps. If you can add it all at the beginning, let us know how it goes. Always trying to simplify recipes for our readers.

      Delete

If you really like a post, please Facebook, Tweet, Stumble and give it a THUMBS UP or Pin It on Pinterest!

We love to hear your comments and hear when you have used a recipe. ❤ ❤ ❤

Related Posts Plugin for WordPress, Blogger...
Pin It button on image hover