Cream of chicken soup provides a surprisingly easy shortcut to delicious chicken gravy. This method is perfect for busy weeknights or when you need a quick and flavorful sauce to complement your chicken dishes. While purists might prefer a gravy made from scratch, this technique offers convenience without sacrificing taste. This guide will walk you through the process, addressing common questions and offering tips for perfecting your creamy chicken gravy.
What ingredients do I need to make chicken gravy from cream of chicken soup?
The beauty of this recipe lies in its simplicity. You'll primarily need cream of chicken soup and some sort of liquid to adjust the consistency. Here's a basic ingredient list:
- 1 can (10.75 ounces) condensed cream of chicken soup: This forms the base of your gravy.
- 1/2 cup chicken broth (or milk for a richer, creamier gravy): This thins the soup to the desired gravy consistency. You can adjust the amount depending on your preference.
- 1-2 tablespoons butter or margarine (optional): This adds richness and a deeper flavor.
- Salt and pepper to taste: Seasoning is key to elevating the flavor profile. Consider adding other herbs and spices such as poultry seasoning, garlic powder, or onion powder for extra depth.
How much cream of chicken soup do I use for chicken gravy?
One 10.75-ounce can of condensed cream of chicken soup is typically sufficient for a good amount of gravy, enough to serve 2-4 people depending on the serving size. If you need more gravy, simply increase the proportions accordingly.
How do I thicken chicken gravy made from cream of chicken soup?
Since cream of chicken soup already contains thickeners, you likely won't need to add anything to thicken it further. However, if you find it too thin, you can gently simmer it for a few minutes to reduce the liquid and slightly thicken the gravy. Alternatively, you could whisk in a teaspoon of cornstarch mixed with a tablespoon of cold water. Add this slurry slowly to the simmering gravy, stirring constantly until it thickens to your liking.
Can I use milk instead of chicken broth to make gravy?
Absolutely! Using milk instead of chicken broth will result in a richer, creamier gravy. The milk adds a subtle sweetness that complements the chicken flavor. However, be aware that milk will cook slightly differently than broth and may result in a slightly thicker gravy overall. You may need to use a little more milk to reach your desired consistency.
What can I add to cream of chicken soup gravy to make it better?
The possibilities are endless! Experimenting with different additions can elevate your simple cream of chicken soup gravy to a whole new level. Here are some ideas:
- Fresh or dried herbs: Parsley, thyme, or sage can add depth and complexity.
- Garlic powder or onion powder: For a more savory flavor.
- A splash of white wine or sherry: For a sophisticated touch.
- A tablespoon of Dijon mustard: For a tangy twist.
- Cooked and shredded chicken: For extra chicken flavor and protein.
How long does cream of chicken soup gravy last in the refrigerator?
Properly stored in an airtight container in the refrigerator, your cream of chicken soup gravy should last for 3-4 days.
This method for making chicken gravy using cream of chicken soup offers a convenient and delicious alternative for busy cooks. Remember to adjust seasonings and liquid to suit your personal preferences and enjoy!
