Homemade Cream of Chicken Condensed Soup with Whole-Wheat
Prep Time
1 min
Cook Time
5 mins
Total Time
6 mins
Homemade Cream of Chicken Condensed Soup that contains no preservatives and can be used in soups and casseroles for a quick and easy dinner.
Servings: 1 can of condensed soup (2.5 cups)
Ingredients
- 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
Instructions
-
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.
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Add in the milk/flour mixture to the boiling chicken stock and whisk on medium heat for about 5 minutes.
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Add in the garlic powder, onion powder, thyme, salt, and pepper. Whisk together.
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You can use it right away in soups or casseroles.
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Allow the condensed soup to cool before transferring to a container (mason jar).
Recipe Notes
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.