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 1/3 cup chicken stock if you make homemade that's great!
- 2/3 cup milk I used whole milk; however, you can use any kind
- 1/3 cup whole-wheat flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 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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