Homemade Cream of Chicken Condensed Soup recipe that contains no preservatives and can be used in soups and casseroles for a quick and easy dinner option.
During my childhood we lived off of casseroles because they are quick and didn't really require too many ingredients, a frugal meal. We always loved them and they always contained that can of something.
Sometimes that can of something isn't as cheap as you might think.
As I grew up I started to think about the things I was putting into my body. I have not bought one single can of cream of something in my adulthood. I really love the taste and I do miss the childhood casseroles, but I did not want all that junk. That cream of something contains so many preservatives and a lot of unneeded ingredients.
So off I go and try to make my own. I wish I started to make it homemade earlier because it is SO easy! I couldn't believe it.
I love it when I can create something healthy for my family where I can pronounce all of the ingredients and have it taste amazing.
Since it is so quick to make, you can have a quick and easy weeknight dinner served less than 30 minutes and have it be healthy!
My homemade cream of condensed soup can be a base of so many different meals. If you decide to use it in soup, you will have to dilute it just like you do with the canned kind.
I always make my stock homemade so I really wanted to keep the seasonings to a minimum because of the flavors of the stock.
You can use any kind of milk you would like. I haven’t tried it with coconut milk yet. You can use any kind of flour you would like as well, but I wanted to use whole-wheat. You can use gluten-free flour if you want to.
If you have any food allergies you can definitely use the coconut milk and gluten-free flour. So easy to customize for any diets!
I love how the ingredients are kept to a minimum – chicken stock, milk, flour, and seasonings.
- 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
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.
Add in the milk/flour mixture to the boiling chicken stock and whisk on medium heat for about 5 minutes.
Add in the garlic powder, onion powder, thyme, salt, and pepper. Whisk together.
You can use it right away in soups or casseroles.
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.
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