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 1-1/4 cups or the equivalent to a small 10 ounce can.
Course Homemade Ingredients & Condiments
Keyword condensed soup, homemade, ingredient
Prep Time 2mins
Cook Time 8mins
Total Time 10mins
Author Laurie McNamara
1small shallotminced (about 2 tablespoons)
2½tablespoonsunbleached all-purpose flour
2teaspoonschicken bouillon base
2/3cuplow-sodium chicken broth
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.
Storing: Store this in an air-tight container for 3-4 days in the fridge or freeze and simply defrost (slowly) when needed.