Homemade Condensed Cream of Chicken Soup: A Delicious and Easy Recipe
Are you tired of relying on canned condensed cream of chicken soup for your favorite recipes? Do you want to control the ingredients and avoid artificial flavors and preservatives? If so, you’ve come to the right place! This recipe for homemade condensed cream of chicken soup is not only incredibly easy to make, but it also tastes so much better than the store-bought version. Plus, you can customize it to your liking and use it in all your go-to recipes that call for the canned stuff.
This blog post will guide you through each step of the process, providing detailed instructions and helpful tips to ensure your success. We’ll cover everything from selecting the right ingredients to achieving the perfect consistency. Get ready to elevate your cooking with this simple and delicious homemade staple!
Why Make Your Own Condensed Cream of Chicken Soup?
Before we dive into the recipe, let’s discuss why making your own condensed cream of chicken soup is worth the effort.
* **Superior Flavor:** Homemade always tastes better! You can use high-quality ingredients and control the seasonings to create a soup with a rich, authentic chicken flavor that surpasses the blandness of canned soup.
* **Healthier Option:** Canned soups often contain high levels of sodium, preservatives, and artificial ingredients. By making your own, you can reduce the sodium content and use natural ingredients you trust. You have complete control over what goes into your soup.
* **Customizable:** You can adjust the thickness, seasoning, and even add extra vegetables to suit your personal preferences. Want a thicker soup? Simply add more flour. Prefer more herbs? Go for it! The possibilities are endless.
* **Cost-Effective:** While the initial cost of some ingredients might seem higher, making a large batch of homemade condensed cream of chicken soup can actually be more cost-effective in the long run, especially if you use leftover chicken.
* **No Unnecessary Additives:** You avoid artificial flavors, MSG, and other unwanted additives commonly found in processed foods.
Ingredients You’ll Need
Here’s what you’ll need to make approximately the equivalent of two 10.75-ounce cans of condensed cream of chicken soup:
* **4 tablespoons butter:** Provides richness and flavor.
* **1/2 cup all-purpose flour:** Thickens the soup.
* **4 cups chicken broth (low sodium preferred):** The base of the soup. Using low-sodium broth allows you to control the saltiness.
* **1 cup milk or half-and-half:** Adds creaminess. Half-and-half will result in a richer soup.
* **1 cup cooked chicken, finely diced:** Adds flavor and protein. Leftover rotisserie chicken works great!
* **1/4 cup finely chopped onion:** Provides aromatic flavor.
* **1/4 teaspoon garlic powder:** Adds a subtle garlic flavor.
* **1/4 teaspoon onion powder:** Enhances the onion flavor.
* **1/4 teaspoon dried thyme (optional):** Adds an earthy, herbaceous note.
* **Salt and black pepper to taste:** Essential seasonings to balance the flavors.
* **Pinch of nutmeg (optional):** A surprising addition that adds warmth and depth.
* **2 tablespoons dry sherry or white wine (optional):** Adds depth of flavor. Note that alcohol boils out during cooking.
**Ingredient Substitutions and Variations**
* **Gluten-Free:** Substitute all-purpose flour with a gluten-free all-purpose blend or cornstarch. If using cornstarch, you’ll need to make a slurry by mixing it with a little cold water before adding it to the soup.
* **Dairy-Free:** Use plant-based milk like almond milk, soy milk, or oat milk instead of dairy milk. You can also use olive oil or vegan butter in place of regular butter.
* **Chicken Broth:** If you don’t have chicken broth, you can use chicken bouillon cubes or granules dissolved in water. Adjust the amount of salt accordingly.
* **Vegetarian/Vegan:** For a vegetarian option, omit the chicken and use vegetable broth instead of chicken broth. Add finely diced mushrooms or other vegetables to boost the flavor and texture. For a vegan version, use plant-based milk, butter, and vegetable broth, and omit the chicken.
* **Vegetables:** Feel free to add other vegetables like chopped celery, carrots, or mushrooms for added flavor and nutrition. Sauté them with the onion at the beginning.
* **Herbs:** Experiment with different herbs like parsley, rosemary, or sage to customize the flavor.
Equipment You’ll Need
* **Medium saucepan:** For cooking the soup.
* **Whisk:** To ensure a smooth sauce and prevent lumps.
* **Measuring cups and spoons:** For accurate ingredient measurements.
* **Cutting board and knife:** For chopping vegetables and chicken.
Step-by-Step Instructions
Now, let’s get cooking! Follow these detailed instructions to make your own delicious homemade condensed cream of chicken soup.
**Step 1: Sauté the Onion**
* Place the saucepan over medium heat.
* Add the butter and let it melt completely.
* Add the finely chopped onion and sauté for 3-5 minutes, or until softened and translucent. This step helps to release the onion’s flavor and create a flavorful base for the soup. Make sure the onion doesn’t burn.
**Step 2: Make the Roux**
* Sprinkle the flour over the sautéed onions.
* Whisk continuously for 1-2 minutes, until the flour is fully incorporated and the mixture forms a smooth paste, known as a roux. This is crucial for thickening the soup without lumps. The roux should be cooked for a minute or two to cook out the raw flour taste.
**Step 3: Gradually Add the Chicken Broth**
* Slowly pour in the chicken broth, about 1/2 cup at a time, whisking constantly to prevent lumps from forming. This step is essential for creating a smooth and creamy soup. Be patient and add the broth gradually, ensuring each addition is fully incorporated before adding more.
* Continue whisking until all the chicken broth is added and the mixture is smooth.
**Step 4: Simmer the Soup**
* Bring the mixture to a simmer over medium heat. Reduce the heat to low and let it simmer for 10-15 minutes, stirring occasionally, until the soup has thickened to your desired consistency. The longer it simmers, the thicker it will become.
**Step 5: Add Milk, Chicken, and Seasonings**
* Stir in the milk or half-and-half, diced chicken, garlic powder, onion powder, and thyme (if using).
* Add the salt, pepper, and nutmeg (if using) to taste. Start with a small amount and adjust as needed. Remember, you can always add more, but you can’t take it away.
* If you are using sherry or wine, add it at this point.
**Step 6: Heat Through**
* Heat the soup through, stirring occasionally, until it is warmed. Do not boil. Boiling can cause the milk to curdle.
**Step 7: Adjust Consistency (if Needed)**
* If the soup is too thick, add a little more chicken broth or milk to thin it out.
* If the soup is too thin, continue simmering it for a few more minutes to allow it to thicken further.
**Step 8: Cool and Store**
* Remove the saucepan from the heat and let the soup cool slightly.
* If you’re not using the soup immediately, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days. The soup will thicken as it cools.
* For longer storage, you can freeze the soup in freezer-safe containers for up to 2-3 months. Thaw it in the refrigerator overnight before using.
Tips for Success
* **Use good quality chicken broth:** The flavor of the broth will significantly impact the taste of the soup. Homemade broth is always best, but store-bought low-sodium broth is a good alternative.
* **Whisk constantly:** This is crucial to prevent lumps from forming when adding the flour and chicken broth.
* **Don’t rush the process:** Allow the soup to simmer for the recommended time to develop the flavors and achieve the desired consistency.
* **Taste and adjust seasonings:** Taste the soup frequently and adjust the salt, pepper, and other seasonings as needed to suit your preferences.
* **Cool completely before storing:** This prevents condensation from forming and helps to preserve the soup’s quality.
* **Use an immersion blender for a smoother texture:** If you prefer a completely smooth soup, use an immersion blender to blend it after it has simmered. Be careful when blending hot liquids.
How to Use Homemade Condensed Cream of Chicken Soup
Now that you have your delicious homemade condensed cream of chicken soup, here are some ideas on how to use it in your favorite recipes:
* **Casseroles:** It’s a perfect base for chicken pot pie, tuna noodle casserole, green bean casserole, and other creamy casseroles.
* **Soups and Stews:** Use it to thicken and add flavor to other soups and stews.
* **Sauces:** It can be used as a base for creamy sauces for pasta, chicken, or vegetables.
* **Gravies:** Add it to gravies for a richer, creamier flavor.
* **Dips:** Mix it with sour cream, cream cheese, or yogurt to create delicious dips for vegetables or crackers.
* **Chicken and Rice Bake:** Use it to create a creamy and flavorful chicken and rice bake.
* **Shepherd’s Pie:** Adds creaminess and depth to the filling.
* **Scalloped Potatoes:** Elevates the classic dish with a richer, creamier sauce.
Recipe Variations
**Cream of Mushroom Soup:**
* Sauté 8 ounces of sliced mushrooms with the onion in Step 1.
* Omit the diced chicken.
**Cream of Celery Soup:**
* Sauté 1/2 cup of finely diced celery with the onion in Step 1.
* Omit the diced chicken.
**Cream of Broccoli Soup:**
* Add 1 cup of chopped broccoli florets to the soup in Step 5, along with the milk and chicken. Simmer until the broccoli is tender.
* You can blend the soup with an immersion blender if desired.
**Spicy Cream of Chicken Soup:**
* Add a pinch of red pepper flakes or a dash of hot sauce to the soup in Step 5.
* You can also use pepper jack cheese instead of regular cheese for a spicy kick.
Detailed Recipe Card
**Homemade Condensed Cream of Chicken Soup**
**Prep Time:** 10 minutes
**Cook Time:** 20 minutes
**Total Time:** 30 minutes
**Yield:** Approximately 2 cups (equivalent to two 10.75-ounce cans)
**Ingredients:**
* 4 tablespoons butter
* 1/2 cup all-purpose flour (or gluten-free blend)
* 4 cups chicken broth (low sodium preferred)
* 1 cup milk or half-and-half (or plant-based milk)
* 1 cup cooked chicken, finely diced
* 1/4 cup finely chopped onion
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 teaspoon dried thyme (optional)
* Salt and black pepper to taste
* Pinch of nutmeg (optional)
* 2 tablespoons dry sherry or white wine (optional)
**Instructions:**
1. **Sauté the Onion:** In a medium saucepan over medium heat, melt the butter. Add the onion and sauté for 3-5 minutes, or until softened.
2. **Make the Roux:** Sprinkle the flour over the sautéed onions. Whisk continuously for 1-2 minutes until the flour is fully incorporated and the mixture forms a smooth paste.
3. **Add the Chicken Broth:** Gradually pour in the chicken broth, about 1/2 cup at a time, whisking constantly to prevent lumps from forming. Continue whisking until all the broth is added and the mixture is smooth.
4. **Simmer the Soup:** Bring the mixture to a simmer over medium heat. Reduce the heat to low and let it simmer for 10-15 minutes, stirring occasionally, until the soup has thickened.
5. **Add Milk, Chicken, and Seasonings:** Stir in the milk, diced chicken, garlic powder, onion powder, thyme (if using), salt, pepper, and nutmeg (if using). If using, add sherry or white wine.
6. **Heat Through:** Heat the soup through, stirring occasionally, until it is warmed. Do not boil.
7. **Adjust Consistency (if Needed):** If the soup is too thick, add more chicken broth or milk. If it’s too thin, continue simmering until thickened.
8. **Cool and Store:** Remove from heat and let cool slightly. Store in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months.
**Notes:**
* For a smoother texture, use an immersion blender after simmering.
* Adjust the seasonings to your liking.
* Substitute ingredients as desired (see variations above).
Conclusion
Making your own condensed cream of chicken soup is a simple and rewarding process that allows you to create a healthier, more flavorful alternative to the canned version. With this recipe and the helpful tips provided, you can easily customize the soup to your liking and use it in all your favorite recipes. So, ditch the canned soup and embrace the deliciousness of homemade! Your taste buds (and your body) will thank you for it. Happy cooking!