Last night, I made some homemade chicken stock, and it was the perfect opportunity to try my hand at making my own condensed cream of chicken soup. The original recipe is only enough to make 2 "cans" of soup, so I tripled the recipe so I'd be able to freeze a bunch to take out as needed for recipes.
Condensed Cream of Chicken Soup- Adapted from Tammy's Recipes
- 4 1/2 cups chicken broth
- 1 teaspoon poultry seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt (or less; taste to test)
- 3/4 teaspoon parsley
- dash of paprika
- 4 1/2 cups milk
- 2 1/4 cup flour
In medium-sized saucepan, boil chicken broth, 1 1/2 cups of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
In a bowl, whisk together the remaining 3 cups of milk and flour.
Add to boiling mixture and continue whisking briskly until mixture boils and thickens.
This came out great, and I was able to freeze enough cream of chicken soup to equal 6 10.5oz cans!