There are a lot of recipes out there that call for cream of chicken soup. I mean....a lot! But I'd cringe whenever I used it. I mean....from the can. It's loaded with all sorts of ingredients that I don't recognize. Plus several that I do recognize as totally not.....food. They certainly aren't ingredients I have in my pantry.
Guess what.....cream of chicken soup in a can is sooooo not necessary. It's incredibly easy ....as in SIMPLE.....to make. What do you think our great-great-grandmothers use to do? They made it! If you want to get real here...it starts out as a simple rue and then you add a bit of cream and stock.
Basically, that's it.
Hardly any time at all to make and it's totally cheap! And.....no junk added. No preservatives. No chemicals. Just wholesome ingredients found in just about any kitchen.
I have some seasonings listed and of course they can be adjusted based on personal taste. Whether you change the quantity or the seasoning all together. Make it the way it tastes best to you. For example, the summer savory can be swapped with thyme. The poultry seasoning can be omitted or swapped with herbs de province, etc. etc. You get the picture.
Homemade Condensed Cream of Chicken SoupInspired by: Gimme Some Oven
Makes about 2 cups
1/4 cup flour
1/4 cup butter
1 1/2 cup chicken broth
3/4 cup milk
Salt and Pepper to taste
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp poultry seasoning
1/2 tsp summer savory
1/4 cup chopped chicken
In a sauce pan, over medium low heat, melt butter and add flour, stirring to combine. Stir and simmer for about a minute or so, being careful that it doesn't stick to the bottom of the pan.
Slowly stir in the chicken broth, mixing until smooth. Add in the milk and the seasoning; salt, pepper, garlic powder, onion powder, poultry seasoning and savory. Bring to a gentle boil, stirring constantly. Add in the chopped chicken. Reduce heat and continue simmering, stirring often, until thickened. It will thicken even more as it cools. Especially once refrigerated.
Taste and adjust seasoning accordingly.
Remove from heat, allow to cool.
Either use right away or store in the fridge for up to 5 days.
Use like you would any other condensed creamy soup.
What did I do with it? I made a really nice......
Roasted Hatch Chili Creamy Chicken Soup.
You see, I had tossed some chicken in my slow cooker, along with some roasted hatch chilies (or any chili your little heart desires).
I then sauteed carrots, onion, and celery in a bit of olive oil. (this is what's so great about making soup. You just eyeball it, season it to taste and eat. It's all good).
I took out my condensed cream of chicken soup from the fridge, admired it for a second...loving how nice and thick it was
Added about a cup to my mirepoix (fancy name for the carrots, onion and celery combo)
I stirred in about 1 cup of chicken broth and added in my hatch chilies and chicken. Heated through....buttered up some bread, poured myself a glass of wine and prepared for a relaxing evening watching T.V.
The soup tasted as if it had been cooking all day long...complex flavors in such a short amount of time.
All due to a wonderfully easy, and way better tasting, condensed cream of chicken soup.
Makes me wonder why we allowed the food industry to talk us out of making it ourselves to begin with. Honestly...if you're putting together a casserole, take the extra 10 minutes or so to make your own soup base. I bet your family will be highly impressed with the flavor improvement.