You may be familiar with “Cream of Chicken Soup” if you have ever visited Casserole Town. It is the condensed soup that comes in cans and is used in all kinds of comforting dishes, including soups, casseroles, and hot meals.
We have no problems using canned condensed broth occasionally! It’s simple, nostalgic, and absolutely delicious.
It is so easy to make yourself. There will still be goops of glops because that’s its most wonderful form. But with little time and using ingredients you already have, you can make a homemade version to add to any comfort food.
Grab Your Ingredients For Cream Of Chicken Soup
You may not even need to go to the supermarket. The list of ingredients is short. This is always a winner in our books!
- chicken broth
- Seasoning mix (onion Powder, Garlic Powder, Parsley, Salt & Pepper)
You have read it correctly. It’s literally that simple. You’ll need this easy-peasy, wholesome version to hand. It’s possible to change the seasonings, but this is our favorite.
Let’s start simmering cream of chicken soup
The ingredients list is as long as it is short.
- Bring to a simmer. In a small saucepan, combine the chicken broth with 1/2 cup of milk and bring to a low heat.
- Season. As the milk is coming to a rolling boil, whisk in the remaining flour and seasonings until you have a smooth, roux-like mixture. Add this to the saucepan and continue whisking over heat until it is soft and thick.
It’s that simple! As it cools, the mixture will thicken even more. You can then add it to any recipe you like to increase its decadence factor.
Use Homemade Chicken Soup Cream
This isn’t a soup that you can eat on its own (though it would be great as a base for a creamy soup bowl if you added some chicken, veg, and broth), but it is a magical ingredient to use in casseroles and other baked goods. This little guy can be used to make baked hashbrowns or mac & cheese. It’s also great for sausage gravies. If you are a Minnesotan, then this recipe will surely improve your tater-tot hot dish.
- 2 1/2 cup broth de chicken (I only used two cans)
- 1 1/2 milk
- One tablespoon Seasoning mix
- In a large pan, combine the chicken broth with 1/2 cup milk. Bring to a simmer.
- In a small bowl, whisk together the remaining 14 cups of milk with the flour and seasonings until you have a thick, smooth mixture.
- Stir continuously while simmering the mixture. Pour the flour-milk mixture into the saucepan and whisk it as you stir. Continue to stir/whisk and simmer until the mixture becomes smooth and thick (5-10 minutes). As it cools, the mixture will become thicker.