Homemade Condensed Cream of Chicken Soup

Skip the canned stuff and make a better and more delicious version of Condensed Cream of Chicken Soup yourself! A quick and simple recipe calling for real ingredients that can be used in replace of canned condensed soup! One recipe yields 1¼ cups or the equivalent to a small 10 ounce can.

Course Homemade Ingredients & Condiments

Cuisine American

Keyword condensed soup, homemade, ingredient

Prep Time 2

Cook Time 8

Total Time 10

Servings recipe

Calories 495

Author Laurie McNamara

Ingredients

3 tablespoons unsalted butter
1 small shallot minced (about 2 tablespoons)
1 clove garlic minced
1 pinch kosher salt
2½ tablespoons unbleached all-purpose flour
2 teaspoons chicken bouillon base
2/3 cup low-sodium chicken broth
1/2 cup whole milk

US Customary - Metric

Instructions

In a small skillet, heat to medium and melt 3 tablespoons of butter.
Once melted add in the minced shallot and garlic, stir and sauté until just soft, about 3-5 minutes.
Sprinkle with the flour, stir and let the flour cook for a minute or two. Then stir in the bouillon until dissolved.
Reduce the heat to medium-low and whisk in the milk and broth until smooth.
Cook until it has thickened slightly, about 4 to 6 minutes. It will thicken more as it cools.

Notes

Storing: Store this in an air-tight container for 3-4 days in the fridge or freeze and simply defrost (slowly) when needed.

Nutrition