Cream of chicken soup is a pantry staple, perfect for casseroles, sauces, and even as a quick and comforting meal on its own. But store-bought versions can be high in sodium and preservatives. This guide explores how to make a delicious, condensed cream of chicken soup recipe at home, offering variations and tips for the perfect consistency.
Why Make Homemade Condensed Cream of Chicken Soup?
Making your own condensed cream of chicken soup offers several advantages: you control the ingredients, ensuring freshness and minimizing sodium, and you can customize the flavor to your preferences. This recipe provides a base you can build upon, adding herbs, spices, or even vegetables to create unique variations. The process is surprisingly simple and quicker than you might think!
Ingredients for Condensed Cream of Chicken Soup
This recipe yields approximately 1 ½ cups of condensed soup. You can easily double or triple the recipe as needed.
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 2 cups chicken broth (low sodium preferred)
- 1 cup heavy cream or half-and-half (for a lighter version)
- 1/2 cup cooked chicken, shredded (optional, but highly recommended for flavor)
- 1 teaspoon chicken bouillon granules (optional, adds depth of flavor)
- Salt and pepper to taste
Step-by-Step Instructions: How to Make Condensed Cream of Chicken Soup
- Melt the butter: In a medium saucepan, melt the butter over medium heat.
- Make a roux: Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and bubbly. This creates a roux, which thickens the soup.
- Add the broth: Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer.
- Simmer and thicken: Reduce heat to low and simmer for 5-7 minutes, or until the soup has thickened slightly. Stir frequently to prevent sticking.
- Stir in cream and chicken: Remove from heat and stir in the heavy cream or half-and-half and shredded chicken (if using).
- Season and serve: Season with chicken bouillon granules (if using), salt, and pepper to taste. Adjust seasoning as needed.
How to Thicken Condensed Cream of Chicken Soup
If your soup is too thin, you can thicken it further in a few ways:
- Simmer longer: Continue simmering the soup over low heat for a few more minutes, allowing excess liquid to evaporate.
- Add cornstarch slurry: Mix 1-2 tablespoons of cornstarch with 2 tablespoons of cold water to form a slurry. Stir this slurry into the simmering soup and cook until thickened.
- Add a little more flour: If you have extra flour on hand, you can create a smaller roux (1 teaspoon flour and 1 teaspoon butter) and add it to the soup, ensuring it is well incorporated.
How Long Does Homemade Condensed Cream of Chicken Soup Last?
Homemade condensed cream of chicken soup will last for 3-4 days in the refrigerator when stored properly in an airtight container. You can also freeze it for longer storage—up to 3 months.
Can I Use Different Types of Chicken?
Yes! You can use leftover rotisserie chicken, grilled chicken, or even leftover turkey to add to your soup. The flavor will vary slightly, but all will add richness and protein.
What Can I Add to My Homemade Condensed Cream of Chicken Soup?
The beauty of homemade soup is its versatility! Consider adding:
- Vegetables: Diced carrots, celery, or onions can add depth and nutrition.
- Herbs and Spices: Experiment with thyme, rosemary, parsley, or a pinch of paprika for additional flavor.
- Mushrooms: Sautéed mushrooms add an earthy element.
- Garlic: A clove or two of minced garlic enhances the savory flavor.
Is Homemade Condensed Cream of Chicken Soup Healthier Than Store-Bought?
Generally, yes. Homemade condensed cream of chicken soup allows you to control the sodium content and the ingredients, eliminating artificial preservatives and flavors often found in commercial products.
This recipe offers a foundation for your culinary creativity. Experiment with different additions and adjustments to create your perfect condensed cream of chicken soup!
