Condensed Cream of Chicken Soup

Condensed Cream of Chicken Soup

Condensed Cream of Chicken Soup
  • 3-4 TB friendly fat to cook in (butter, coconut oil, lard)
  • 3 medium onions, coarsely chopped
  • 7 cloves garlic, coarsely chopped
  • 2 quarts chicken bone broth (Preferably homemade – see Tips section for how to make your own in the slow cooker!)
  • 2 TB organic all purpose season or poultry season
  • 2 tsp parsley
  • ¼ tsp paprika
  • 6 cups whole milk or coconut milk
  • 1 ½ cups white rice flour
  • Sea salt/pepper to taste (You will want to make this quite salty to mimic the canned soup you are used too. I use a good few TB – my bone broth is not seasoned keep in mind. Remember this is a condensed soup so it will be thinned out in a casserole or soup with other ingredients so the saltiness will stretch.)
  1. Saute your onion in the friendly fat for 5-7 minutes to soften and sweeten. Use a pinch of salt to bring out the juices and sweeten.
  2. Add the garlic and cook for a minute.
  3. Add the stock and seasoning and bring to a boil. Reduce to a simmer for a few minutes.
  4. Use a handheld blender to blend up the onions in the stock – can use a blender if you don’t have a handheld.
  5. Bring the soup back up to a simmer while you whisk together the milk and flour in a mixing bowl until combined.
  6. Add the milk/flour mixture to the simmering soup and keep your whisk going in the pot until the soup is nice and thick. This can take a good 10 minutes. It will thicken up more as it cools.
  7. Store in the fridge a few days or in the freezer for months. 1 pint of the condensed soup equals 1 can of condensed cream of chicken soup in your recipes.

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  • This batch makes 7 pints of soup – that’s 7 cans of condensed soup you would buy at the store. If your recipe calls for one can of cream of chicken soup, you can use 1 pint of homemade.
  • Remember the consistency is condensed – just like the condensed soup you are used to. It is thick – if you wish for it to be thinned out you can add more broth and/or milk.
  • If you are wanting more of a cream of mushroom soup you can add mushrooms to the sauté in the beginning and back off on the all purpose season.
  • It is so worth making your own chicken bone broth for recipes like this! The added nutrients and gelatin are fantastic – and it doesn’t get any easier than doing it in the slow cooker!
  • For the purposes of measurement in “can” mode I do like using pint containers for storeage. As pretty as glass jars are (and I do use them when I have them around), I like these BPA free pint freezer containers because they are inexpensive, stack up easy, and they work :)
  • I have tried grain free…believe me – I have tried. My coconut flour and my almond flour attempts were major fails. The closest you will get would be tapioca flour but it will not be the same texture you are used to. It will work if you really have to be grain free, but again the texture is going to be more “goopy/slimy” versus thick and creamy.
  • Here is what an immersion blender looks like – You can blend it up right in the pot and save on cleaning and time! It is possibly one of my most used kitchen tools – I love it!
  • I love, love (love!) this brand of all purpose seasoning and use it in so many things – you will not be disappointed! This is my favorite poultry seasoning too – both work just as well.


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