homemade condensed cream of chicken soup

A few weeks ago, I posted a recipe for a super quick 5-ingredient Easy Chicken Pot Pie Turnovers. Since it was a recipe for busy folks, I used store-bought Condensed Cream of Chicken soup.

Then quite a few readers who wrote me to ask if I have a recipe for a homemade version of the condensed cream of chicken soup because (1) they wanted something with no additives and/or salt; (2) they can’t find condensed cream of chicken soup where they live and (3) they wanted something more flexible so they sould change the combination of spices and thus, the flavor to suit their taste buds.

Well, of course I do! 😀

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Did you know that there are like, 1001 uses for condensed cream of chicken soup? For one, you can use them to make infinite types of casseroles. 

Yep, they are really useful things to have in the freezer. 

Here’s how to make your own condensed cream of chicken soup. 

Pour the chicken stock in a skillet – I used homemade chicken stock which is salt-free. If you use store-bought stock, make sure you adjust the amount of salt that is added later. 

Bring the stock to a boil.

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In the mean time, add flour and milk into a bowl.

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Whisk to combine. Set this aside.

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Place the remaining ingredients (except the chicken) into a bowl.

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Once the stock has come to a boil, slowly pour the flour/milk mixture into the stock, whisking all the while.

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The mixture will start to thicken. Reduce the heat to low, and continue stirring constantly so the bottom does not burn. 

Whisk in the seasonings.

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Add the chicken, turn off the heat and stir the chicken in.

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You can use the condensed soup immediately, or cool it then transfer into air-tight containers and store in the fridge for up to a week. You can also freeze the soup for up to 3 months. Thaw in the fridge over-night before using.

If you want to eat this as a soup, dilute it with water first.

Homemade Condensed Cream Of Chicken Soup
Yields 600
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Ingredients
  1. 1 1/2 (360ml) cups chicken stock
  2. 3/4 (180ml) cup milk
  3. 1/2 cup (62.5g) plain flour
  4. 1/2 teaspoon salt
  5. 1/4 teaspoon garlic powder
  6. 1/4 teaspoon freshly-ground black pepper
  7. 1/4 teaspoon onion powder
  8. 1/8 teaspoon celery seed (optional) - I omitted this
  9. 1/8 teaspoon dried thyme
  10. 1 piece (1/2 a chicken breast) finely diced cooked chicken breast (optional)
Instructions
  1. Pour the chicken stock in a skillet – I used homemade chicken stock which is salt-free. If you use store-bought stock, make sure you adjust the amount of salt that is added later. Bring the stock to a boil.
  2. In the mean time, add flour and milk into a bowl. Whisk to combine. Set this aside.
  3. Place the remaining ingredients (except the chicken) into a bowl.
  4. Once the stock has come to a boil, slowly pour the flour/milk mixture into the stock, whisking all the while.
  5. The mixture will start to thicken. Reduce the heat to low, and continue stirring constantly so the bottom does not burn.
  6. Whisk in the seasonings.
  7. Add the chicken, turn off the heat and stir the chicken in.
Notes
  1. You can use the condensed soup immediately, or cool it then transfer into sir-tight containers and store in the fridge for up to a week. You can also freeze the soup for up to 3 months. Thaw in the fridge over-night before using.
  2. If you want to eat this as a soup, dilute it with water first.
Adapted from gimmesomeoven
Adapted from gimmesomeoven
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
Links to the products I love and use in my kitchen:

Tovolo Stainless Steel Measuring Cups

Tovolo Stainless Sauce Whisk – Available in Singapore in 2015

Tovolo Stainless Mixing Bowl – Available in Singapore in 2015

Tovolo Stainless Steel Mini-Whisk – Available in Singapore in 2015

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

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