Condensed Cream of Chicken Soup
Quick & Cozy: Mastering Condensed Cream of Chicken Soup
Looking for a comforting and versatile soup base? Our Condensed Cream of Chicken Soup recipe is a game-changer! Forget those canned versions loaded with sodium and preservatives. This homemade version is surprisingly simple to make, incredibly flavorful, and perfect for everything from classic chicken pot pie to a creamy pasta sauce.
This isn’t just a soup; it’s a building block for countless delicious meals. In just 15 minutes, you can have a batch of this creamy goodness ready to go. It’s a fantastic way to use up leftover cooked chicken (though it’s delicious even without chicken!), and it freezes beautifully for future use.
Why You’ll Love This Recipe:
- Fast & Easy: Ready in under 20 minutes!
- Versatile: Use it as a soup base, in casseroles, or as a sauce.
- Homemade Goodness: Control the ingredients and flavor.
- Freezer-Friendly: Make a big batch and save for later.
Tips for Success:
- Whisking is Key: Ensure the flour and half and half are thoroughly combined before adding to the broth to prevent lumps.
- Simmer, Don’t Boil: A gentle simmer is all you need to thicken the soup. Boiling can cause it to separate.
- Adjust Seasoning: Taste and adjust the salt and pepper to your preference.
- Chicken Options: While the recipe calls for diced cooked chicken, feel free to use rotisserie chicken for extra convenience.
Beyond Soup: How to Use Your Condensed Cream of Chicken Soup
This isn’t just for a comforting bowl of soup! Here are a few ideas to get your creative juices flowing:
- Chicken Pot Pie: The classic application! Use it as the creamy base for a comforting pot pie.
- Chicken Noodle Casserole: A family favorite made even easier.
- Creamy Pasta Sauce: Add some herbs and veggies for a quick and delicious pasta sauce.
- Shepherd’s Pie: Use it as a base under mashed potatoes for a comforting shepherd’s pie.
Frequently Asked Questions
Q: Can I use milk instead of half and half?
A: While you can use milk, the soup won’t be as creamy or thick. Half and half provides a richer texture.
Q: Can I make this soup ahead of time?
A: Absolutely! It can be stored in the refrigerator for up to a week or frozen for longer storage.
Q: Can I add vegetables to the soup?
A: Yes! Feel free to add diced carrots, celery, or mushrooms to the broth while simmering.
Q: Is this soup gluten-free?
A: This recipe, as written, is not gluten-free due to the all-purpose flour. You can substitute a gluten-free all-purpose flour blend for a gluten-free version.
Q: How do I prevent lumps in the soup?
A: The key is to whisk the flour and half and half together very thoroughly before adding it to the simmering broth. Add it slowly while continuously whisking.
Condensed Cream of Chicken Soup
Ingredients
- 3/4 cup chicken broth
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup half and half
- 1/4 cup all-purpose flour
- 1/4 cup cooked and diced chicken optional
Instructions
- In a saucepan, bring the chicken broth, onion powder, salt, and pepper to a simmer.
- In a separate bowl, whisk together the half and half and flour until smooth.
- While whisking the broth, slowly pour in the milk and flour mixture and continue whisking for about 3 minutes until the mixture bubbles and thickens.
- Remove from heat and stir in chicken, if using.
- Refrigerate in a sealed container for up to 1 week.
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