This quick recipe allows you to create a fresh version of condensed cream of chicken soup in just a few minutes. It serves as an ideal substitute for canned versions in casseroles, pot pies, and creamy sauces.
List of ingredients
- 3 Tablespoons salted butter – provides the fat base for the roux.
- 3 Tablespoons all-purpose flour – acts as the thickening agent.
- 1/2 cup chicken stock or broth – adds savory depth and chicken flavor.
- 1/2 cup milk (any type, such as 1%) – provides creaminess and body.
- 1/2 teaspoon garlic salt (or substitute with 1/4 teaspoon garlic powder and 1/4 teaspoon salt) – adds essential seasoning.
- 1/4 teaspoon black pepper – provides a subtle spicy note.
step-by-step instructions
- Melt Butter: Place a small saucepan over medium-low heat and melt the salted butter completely.
- Create Roux: Add the all-purpose flour to the melted butter and whisk continuously for 1 to 1.5 minutes to cook out the raw flour taste.
- Combine Liquids: Pour in the chicken broth and milk, whisking vigorously to ensure all lumps are smoothed out.
- Season: Stir in the garlic salt and black pepper until well combined.
- Thicken: Bring the mixture to a gentle simmer and continue cooking for 2 to 3 minutes until the soup reaches a thick, condensed consistency.
- Finish: Remove the saucepan from the heat and use the soup immediately as a replacement for canned condensed soup.
Mastering the Roux Process
Maintain Low Heat to Prevent Burning
Keeping the burner on medium-low is critical when melting butter and adding flour. If the heat is too high, the butter will brown or burn, which can impart a bitter flavor to the finished soup. A controlled temperature ensures the roux remains a pale blonde color.
Cook Flour to Eliminate Raw Taste
Cooking the flour and butter mixture for at least 60 to 90 seconds is necessary to neutralize the starch. This process removes the distinct raw flour taste that can otherwise linger in the final product. Do not let the flour brown excessively if you want a classic white cream soup.
Use a Whisk for Maximum Smoothness
A whisk is the most effective tool for incorporating flour into fat and then adding liquids. It breaks up small clumps of flour and ensures the milk and broth are evenly emulsified. Constant movement prevents the flour from settling and scorching on the bottom of the pan.
Ingredient Substitutions and Modifications
Using Unsalted Butter
If you prefer to use unsalted butter, you will need to increase the added salt to compensate. Add an extra pinch of fine table salt or slightly increase the garlic salt measurement. This ensures the flavor profile remains balanced and savory.
Gluten-Free Flour Alternatives
To make this recipe gluten-free, replace the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. If using a single-grain flour like rice flour, you may need to simmer the mixture slightly longer to achieve the desired thickness. Always ensure the substitute is labeled for thickening uses.
Non-Dairy Milk Options
You can substitute cow’s milk with unsweetened soy or cashew milk for a dairy-free alternative. Avoid sweetened versions or those with strong vanilla flavors, as these will clash with the savory chicken broth. Soy milk generally provides the closest consistency to 1% milk.
Replacing Chicken Stock with Vegetable Broth
For a different flavor profile or to accommodate different dietary needs, use a high-quality vegetable broth. While this changes the soup from a ‘chicken’ cream soup to a ‘vegetable’ cream soup, the thickening properties remain identical. This version works well in vegetable-based casseroles.
Versatile Ways to Use Condensed Soup
Chicken and Rice Casseroles
This homemade condensed soup can be mixed directly with cooked rice, shredded chicken, and steamed broccoli. Transfer the mixture to a baking dish, top with cheese or breadcrumbs, and bake until bubbly. It replaces the standard can of cream of chicken soup perfectly.
Creamy Pot Pie Filling
Use this soup as the base for a chicken pot pie filling by adding diced carrots, peas, and celery. Stir in cooked chicken pieces and pour the mixture into a pie crust. The thick consistency of the condensed soup supports the vegetables without becoming watery during baking.
Quick Pasta Sauce Base
Transform this condensed soup into a rich pasta sauce by stirring in grated parmesan cheese and fresh parsley. Toss with fettuccine or penne for a fast, creamy meal. You can thin the sauce with a tablespoon of pasta water if it becomes too thick.
Savory Stuffing Binder
Use a small amount of this soup to bind bread cubes and aromatics for a moist stuffing. It provides a creamy texture and savory flavor that holds the ingredients together during roasting. Mix it with the bread cubes just before adding the stuffing to the poultry.
Storage and Preservation Guidelines
Refrigerator Storage Limits
Store any leftover condensed soup in an airtight glass container in the refrigerator. It will remain fresh and safe to use for approximately one week. Ensure the container is sealed tightly to prevent the soup from absorbing other odors from the fridge.
Freezing the Soup Base
This soup can be frozen for longer preservation. Pour the cooled soup into silicone ice cube trays to create pre-portioned servings. Once frozen, transfer the cubes to a freezer-safe bag, allowing you to pop out exactly how much you need for a recipe.
Preventing Skin Formation
To prevent a skin from forming on the surface of the soup during cooling, press a piece of plastic wrap directly onto the surface of the liquid. This eliminates air contact and keeps the texture smooth. Remove the wrap only when you are ready to use or reheat the soup.
Optimal Reheating Methods
Stovetop Reheating for Best Texture
The best way to reheat the soup is in a small saucepan over low heat. Stir constantly to ensure even heating and to prevent the bottom from scorching. This method allows you to monitor the thickness and add liquid if necessary.
Microwave Heating Tips
If using a microwave, place the soup in a microwave-safe bowl and cover it loosely with a lid. Heat in short 30-second intervals, stirring between each burst. This prevents the soup from boiling over and ensures there are no cold spots.
Adjusting Consistency After Cooling
Condensed soup naturally thickens as it cools due to the starch in the flour. When reheating, you may find the consistency is too thick. Stir in one tablespoon of milk or chicken broth at a time until the desired creamy texture is restored.
Troubleshooting Common Issues
Fixing Lumps in the Sauce
If lumps form despite whisking, you can fix the texture using a blender or immersion blender. Pulse the mixture for a few seconds until completely smooth. Alternatively, pour the soup through a fine-mesh strainer to remove any remaining flour clumps.
Correcting a Sauce That is Too Thick
If the soup becomes too thick during the simmering process, it is likely due to over-reduction. Whisk in a small amount of chicken broth or milk while the soup is still on the heat. Add the liquid gradually to avoid making the soup too thin.
Managing a Sauce That is Too Thin
If the soup does not thicken enough, simmer it for an additional two to three minutes to reduce the liquid. If it remains too thin, you can whisk in a small slurry of one teaspoon of cornstarch mixed with a teaspoon of cold water. Bring to a boil for one minute to activate the thickening agent.
Preventing the Milk from Curdling
Curdling occurs when milk is exposed to high heat or acidic ingredients too quickly. To prevent this, ensure the milk is at room temperature before adding it to the roux. Maintain a gentle simmer rather than a rolling boil to keep the emulsion stable.
Frequently Asked Questions
Can I make this in bulk?
Yes, you can double or triple the ingredients in a larger saucepan. Ensure you increase the whisking time slightly as larger volumes of liquid take longer to incorporate into the roux. Store the extra portions in the freezer for future use.
Is this a 1:1 substitute for canned soup?
Yes, this recipe is designed to replace one standard 10.5-ounce can of condensed cream of chicken soup. The ratios of fat, flour, and liquid mimic the thickness and volume of the commercial canned version.
Can I add fresh herbs?
Adding fresh herbs is a great way to enhance the flavor. Stir in chopped thyme, rosemary, or parsley during the final minute of simmering. Avoid adding fresh herbs to the roux, as they may burn during the initial cooking phase.
Why use chicken broth and milk instead of just milk?
Using a combination of chicken broth and milk provides a balanced flavor and consistency. The broth provides the essential savory chicken taste, while the milk provides the creamy texture and opacity associated with condensed soups.
Print
Easy Homemade Condensed Cream of Chicken Soup
- Total Time: 6 minutes
- Yield: 6 servings 1x
- Diet: General
Description
Whether you are avoiding a bunch of sketchy ingredients you cannot pronounce, or if you want to skip the extra trip to the store…this is a fantastic substitute for condensed cream soup.
Ingredients
- 3 Tablespoons salted butter
- 3 Tablespoons all-purpose flour
- 1/2 cup chicken stock or broth
- 1/2 cup milk
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper
Instructions
- Step: In a small sauce pan, melt butter over medium low heat.
- Step: Add flour to the pan, and whisk together to make a roux (about 1 to 1.5 minutes)
- Step: Add the chicken broth and milk, and whisk together to smooth out the lumps.
- Step: Stir in garlic salt.
- Step: Bring to a simmer and continue cooking until mixture thickens, about 2 to 3 minutes.
- Step: Remove from heat and use as you would a regular can of condensed soup.
Notes
This recipe can be used to substitute for one can of cream condensed soup in any recipe.
- Prep Time: 1 minute
- Cook Time: 5 minutes
- Category: Sauces, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 76 kcal
- Sugar: 1 g
- Sodium: 253 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 17 mg