Description

This homemade condensed cream of chicken soup is a versatile and comforting base perfect for casseroles and creamy dishes. Made from scratch using chicken broth, milk, and a blend of seasonings, it’s a healthier alternative to canned soup with controlled sodium and no preservatives.

Ingredients

Scale

Liquid Ingredients

2 1/2 cups chicken broth (low sodium)
1 1/2 cups milk

Dry Ingredients & Seasonings

3/4 cup all-purpose flour
1 teaspoon Italian seasoning mix
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon salt (or to taste)
1/2 teaspoon dried parsley

Instructions

Heat Broth and Milk: Combine the chicken broth and 1/2 cup of the milk in a large saucepan and bring to a boil over low heat, ensuring a gentle simmer to avoid scorching.
Mix Flour and Seasonings: In a small bowl, whisk together the flour and all the seasonings into the remaining 1 cup of milk until the mixture is smooth but thick, free of lumps.
Combine Mixtures: Gradually add the flour and milk mixture into the saucepan containing the broth and milk, stirring continuously to avoid lumps and ensure a smooth consistency while simmering on low heat.
Simmer and Thicken: Stir and whisk the mixture continuously as it simmers for 5-10 minutes until it thickens to a creamy consistency. Note that the mixture will thicken further as it cools.

Notes

Use low sodium chicken broth to better control salt content.
Ensure continuous whisking when adding the flour mixture to avoid lumps.
The soup will thicken more as it cools, so adjust cooking time accordingly.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
This condensed soup base can be used as a direct substitute for canned cream of chicken soup in most recipes.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Soup Base
Method: Stovetop
Cuisine: American

Keywords: condensed cream of chicken soup, homemade chicken soup base, low sodium soup, creamy chicken soup base, easy chicken soup recipe