Homemade "Condensed" Cream of Chicken Soup

Homemade Condensed Cream Of Chicken Soup Recipe

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Stephanie Krone


I usually use this in place of the store-bought canned cream of chicken, as it has no MSG/preservatives/weird chunks of crappy chicken and is much more flavorful!
It is also super easy to reduce or increase the recipe amount, and can be frozen and re-thawed.
It's a little runnier than the canned stuff, so when using it in place of the canned just reduce the liquid amount your recipe calls for.


★★★★☆ 1 vote

Makes the equivalent of about 2 (10.5 oz) cans
15 Min


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1 1/2 c
chicken broth
1 1/2 c
3/4 c
1 tsp
old bay or poultry seasoning
1/2 tsp
each: pepper, paprika, onion powder, garlic powder, parsley, thyme
salt, to taste

How to Make Homemade "Condensed" Cream of Chicken Soup


  • 1In saucepan, bring to boil chicken broth, 1/2 cup of the milk, seasonings. Boil for a minute or two, then reduce heat.
  • 2Whisk together flour and remaining milk. Add slowly to the pan while stirring. Continue stirring until mixture is thick and bubbly. Will thicken as it stands.

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About Homemade "Condensed" Cream of Chicken Soup

Course/Dish: Other Soups
Other Tag: Quick & Easy

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