Homemade Condensed Cream of Chicken Soup
My Homemade Condensed Cream of Chicken Soup is an easy replacement in family recipes that call for canned soup. Ready in 15 minutes!
Ingredients
- 4 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 1 cup half and half room temperature
- 1 1/2 cups chicken stock
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried parsley
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper
Instructions
- Melt the Butter: Place a medium saucepan over medium heat. Add 4 tablespoons unsalted butter and let it melt completely, swirling the pan occasionally. The butter should stay pale with gentle bubbling around the edges.
- Make the Roux: Sprinkle 1/2 cup all-purpose flour evenly over the melted butter. Whisk continuously for 2–3 minutes, creating a smooth, thick paste. The roux should smell slightly nutty but remain light in color.
- Add the Half and Half: Slowly pour in 1 cup half and half while whisking constantly. The mixture will thicken quickly. Continue whisking until smooth and creamy with no visible lumps.
- Add Chicken Stock: Gradually whisk in the 1 1/2 cups chicken stock, adding a little at a time to maintain a silky texture. Keep whisking until the mixture looks like a thick sauce.
- Season the Soup: Add 1/2 teaspoon poultry seasoning, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon dried parsley, 1/4 teaspoon dried basil, and 1/8 teaspoon kosher salt. Whisk to combine, then bring the mixture to a gentle simmer. Let it simmer for 3–5 minutes, stirring occasionally, until thick enough to coat the back of a spoon.
- Finish with Pepper: Remove from heat and stir in 1/2 teaspoon black pepper. Taste and adjust salt if needed.
- Cool and Store: Let the mixture cool completely before transferring it to a container. This recipe yields around 21 ounces, which replaces two 10.5-ounce cans of condensed cream soup in any recipe.
Notes
Make-Ahead: This condensed soup is designed for prep-ahead convenience. Cool completely and store in the refrigerator for up to 5 days.
Freezing: Freeze in airtight containers for up to 6 months. Allow to cool fully before freezing to avoid ice crystals.
Reheating: Warm slowly on the stovetop. Add a splash of stock or milk if it becomes too thick after chilling.
Half and Half Note: Half and half is an American ingredient made of equal parts heavy cream and whole milk. You can substitute by combining the two if needed.
Nutrition
Serving: 1 | Calories: 353cal | Carbohydrates: 31g | Protein: 8g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 66mg | Sodium: 1045mg | Sugar: 6g | Fiber: 1g | Calcium: 149mg | Iron: 2mg