Homemade Cream of Chicken Condensed Soup with Whole-Wheat
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Serves: 1 can of condensed soup (2.5 cups)
Homemade Cream of Chicken Condensed Soup that contains no preservatives and can be used in soups and casseroles for a quick and easy dinner.
  • 1 and ⅓ cup chicken stock, if you make homemade that's great!
  • ⅔ cup milk (I used whole milk; however, you can use any kind)
  • ⅓ cup whole-wheat flour
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  1. In a large skillet, heat up the chicken stock on medium until it comes to a boil. While you are waiting for the chicken stock to come to a boil, whisk together the milk and flour in a small bowl until there are no flour clumps.
  2. Add in the milk/flour mixture to the boiling chicken stock and whisk on medium heat for about 5 minutes.
  3. Add in the garlic powder, onion powder, thyme, salt, and pepper. Whisk together.
  4. You can use it right away in soups or casseroles.
  5. Allow the condensed soup to cool before transferring to a container (mason jar).
If you are not going to use it right away, you can store it in the refrigerator for one week in an airtight container or a mason jar.

You are welcome to try and can it if you have experience - I haven't tried it.
Recipe by Gal on a Mission at https://www.galonamission.com/homemade-cream-of-chicken-condensed-soup-with-whole-wheat/