Homemade Cream of Chicken Condensed Soup
Ingredients
- 3 tbs salted butter
- 3 tbs freshly milled flour (I like to use soft-white wheat, kamut, or spelt)
- 1/2 cup chicken stock or broth (homemade is best!)
- 1/2 cup milk (whole milk is preferred)
- 1/2 tbsp garlic salt
- 1/4 tbsp black pepper
Instructions
- In a small saucepan, melt butter over medium low heat.
- Add flour to butter and whisk together to make a roux.
- Add chicken stock and milk, whisk together until smooth. No lumps!
- Stir in garlic salt.
- Bring to a simmer and continue cooking and stirring until mixture thickens, about 2-3 minutes.
- Remove from heat and serve, or save for later!
- Can be made into a full soup by adding 1 cup of water
Notes
Produces the equivalent of 1 can of condensed soup
TO PRESERVE
Want to save some for later?
- In the fridge - lasts up to a week
- In the freezer - lasts 4-6 months
- Canning? There is conflicting information. I have seen some research that you cannot safely can condensed soups. On the other hand, I have seen where soups can be canned but with a pressure canner. Consult your canning guide to be sure!
Tried this recipe?Let us know how it was!
