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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Condensed Cream of Chicken Soup Recipe

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This recipe for Condensed Cream of Chicken Soup is from Nonna's Made from Scratch Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups chicken stock
3/4 cup milk
1/2 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. freshly-ground black pepper
1/4 tsp. onion powder
1/8 tsp. celery seed (optional)
1/8 tsp. dried thyme
1/4 cup finely diced cooked chicken

NOTE: I take all the spices and blend them up really good in a coffee grinder to make the sauce smoother.
Directions:
Directions:
Add chicken stock to a large saucepan and bring to a boil over medium high heat.

In a separate bowl, whisk together milk and flour until the flour is dissolved.

Slowly pour the milk mixture into the boiling chicken stock, whisking to combine. Whisk in remaining seasonings. Reduce heat to medium, and bring the mixture back to a very low boil, stirring constantly so that the bottom of the pan does not burn. Let the mixture boil for about 3 minutes or until thickened. Then stir in the chicken (if using), and remove pan from the heat.

Either use the condensed soup in a recipe immediately, or transfer it to airtight containers and store in the refrigerator for up to 1 week.

*This recipe is NOT meant to be consumed as-is. It is a concentrated soup, which means that it either needs to be diluted to be eaten as a soup, or mixed into a recipe that calls for condensed soup.
Number Of Servings:
Number Of Servings:
2.5 CUPS
Personal Notes:
Personal Notes:
YIELD: ABOUT 2.5 CUPS, OR THE APPROXIMATE EQUIVALENT OF 2 (10-OUNCE) CANS OF CONDENSED SOUP

 

 

 

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