Go Back
+ servings
Print

Condensed Cream of Chicken Soup

Blow those mystery cans of yellow goo out of bounds with a simple homemade condensed cream of chicken soup that's brimming with real flavor. 
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 cups
Calories 200kcal
Author Rachel Ballard

Ingredients

  • 1 3/4 cups chicken stock homemade if you have it
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon paprika
  • 1 teaspoon salt add half and taste before adding the rest
  • 1 cup cold milk
  • 3 tablespoons corn starch

Instructions

  • In a small saucepan, add the chicken stock and bring it to a low simmer. Add the onion powder, garlic powder, poultry seasoning, parsley, paprika, and salt and stir to combine. 
  • In a measuring cup, mix the milk and corn starch and stir to combine. (Never try to mix cornstarch in a warm liquid or it will clump). Pour the milk mixture in to the chicken stock and cook, stirring constantly over medium heat until the mixture comes to a low simmer, thickens and will lightly coat the back of a spoon--about 5 minutes. 
  • It will not be as thick as store canned soup. 
  • To store, transfer to a jar or container and place a layer of plastic wrap against the surface before sealing. To use right away, use in the place of any recipe that calls for canned condensed cream of chicken soup. 

Nutrition

Calories: 200kcal | Carbohydrates: 25g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 1517mg | Potassium: 381mg | Sugar: 9g | Vitamin A: 320IU | Vitamin C: 0.4mg | Calcium: 144mg | Iron: 0.6mg