Homemade Condensed Cream of Chicken Soup
I try to avoid condensed cream of anything soup sold in stores, as they are generally packed with sodium and not all that healthy. When I am preparing a recipe that calls for a can of condensed soup, I would rather just make the condensed soup myself, if I can. This can be prepared a few days ahead of time and is roughly equivalent to a small can (10.5 oz.) which is what most recipes will call for. More importantly, this recipe is tastier, healthier and fully customizable (use gluten free flour or non dairy milk if you need to, which is what the original recipe calls for). Recipe adapted from : Iowagirleats.com
Homemade Condensed Cream of Chicken Soup
I try to avoid condensed cream of anything soup sold in stores, as they are generally packed with sodium and not all that healthy. When I am preparing a recipe that calls for a can of condensed soup, I would rather just make the condensed soup myself, if I can. This can be prepared a few days ahead of time and is roughly equivalent to a small can (10.5 oz.) which is what most recipes will call for. More importantly, this recipe is tastier, healthier and fully customizable (use gluten free flour or non dairy milk if you need to, which is what the original recipe calls for). Recipe adapted from : Iowagirleats.com
Cooking Instructions
- 1
Heat the olive oil in a medium saucepan over medium heat. Once it's hot, add in the shallots and cook until they are softened, about 2-3 minutes.
- 2
Add in the butter. Once it's melted, whisk in the flour and let it cook, while whisking, for a minute or so.
- 3
Slowly pour in the chicken broth, while still whisking, until it's all added in. Then do the same for the milk.
- 4
Increase the heat to med-high and stir in the seasonings. Let it come to a gentle boil.
- 5
Once it's bubbling, turn the heat back down to medium and let this simmer, while stirring often, until it's thickened, just about 3-5 minutes.
- 6
Remove the pan from the heat. If you're using it in a recipe right away, then just let it cool down slightly. If you're making it well in advance, then let it cool completely before transfering it to an airtight container and storing it in the fridge until ready to use.
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