Homemade Condensed Cream of Chicken Soup
Servings: 1 1/4 cups
Calories: 537kcal
Next time instead of reaching for that can try this homemade cream of chicken soup instead! It's made with simple ingredients, tastes so much better, and can replace the canned version!
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Ingredients
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- ½ cup (120ml) reduced sodium chicken broth/stock
- ½ cup (120ml) heavy cream
- 1 teaspoon reduced sodium chicken bouillon
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ cup (30g) finely chopped cooked chicken, optional
Instructions
- In a small saucepan melt the butter over medium low heat. Once melted whisk in the flour and cook for 1 minute.
- Whisk in the chicken broth and cream then add in the remaining ingredients. Cook until thickened.
Notes
- Use this soup as you would 1 can of cream of chicken soup in any of your recipes.
- Soup thickens a lot as it cools.
- I prefer to use heavy cream because it doesn't curdle as easily as reduced fat dairy does.
- This recipe is a low acid recipe and can't be canned processed.
- If you would like to enjoy this as a soup mix this with 1 cup of water or milk.
- Remember this is a condensed soup so when you are tasting it, it will taste strong.
- MAKE AHEAD: Store cooled soup in the refrigerator for up to 1 week.
- FREEZER FRIENDLY: Store cooled soup in the freezer for up to 3 months. Thaw completely before using in recipes.
- GLUTEN-FREE: Replace the flour with a cup for cup gluten-free flour.
- NUTRITION: Nutrition is for the entire can of soup.
Nutrition
Calories: 537kcal | Carbohydrates: 18g | Protein: 15g | Fat: 46g | Saturated Fat: 28g | Cholesterol: 170mg | Sodium: 495mg | Potassium: 161mg | Fiber: 1g | Sugar: 1g | Calcium: 58mg | Iron: 2mg