Condensed Cream of Chicken Soup
This creamy and flavorful condensed cream of chicken soup is made without the extra sodium and preservatives!
Nutrition Facts
Ingredients
Instructions
Combine all ingredients except butter and chicken in a cold saucepan and whisk well.
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Continue Reading at Spendwithpennies →Chef's Notes
Evaporated milk can be replaced with regular milk, light cream, or half and half.
Yield: This recipe makes the equivalent of two cans of condensed cream of chicken soup.
Storage: Refrigerate for up to 4 days.
Use: This condensed soup will thicken when refrigerated. It can be added to soups or casseroles in place of condensed soup.
Slow cooker use: If using regular milk, this recipe will curdle in the slow cooker. If you plan to use this in a slow cooker, use evaporated milk. This recipe will be slightly thicker than store bought canned soup if cooked in the slow cooker so you may need to add a little bit of broth or water to your finished dish.
Do not freeze.
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Reviews from the Original Source
I so dislike using canned condensed soups so this recipe was very welcomed. Turns out it tastes better, too. My only change, since I never have poultry seasoning, was to add 1/4 tsp each of basil, oregano and celery seed, which I crushed with my mortar and pestle. Thanks, Holly, for another really great recipe!
This recipe tastes much better than its canned counterpart. I see the note that says this does not work in the slow cooker. I trust your judgement, but just curious, why doesn’t this work in the crock pot? Do you have any alternatives for using canned cream of chicken in the slow cooker?
This recipe is a blessing! There are many attractive recipes out there that I choose not to make because they call for condensed cream of chicken or mushroom soup. I just can’t bring myself to use store bought versions with all the sodium, preservatives and ingredients I can’t even pronounce. This recipe is so fast and easy and tastes 100% better than anything from a can. I pretty much always have all the ingredients on hand and it whips up so quickly. Also, I can manage the amount of salt to use, which I always scale back to my liking. It’s a game changer, thank you!
Love your recipes and this is no exception. I am curious though, as I watch my sodium intake and you say not to use a low-sodium broth, I'm just wondering how much of a difference it can make in the finished results. Thank you so much and keep your recipes coming, I have tried many of them and have yet to be disappointed. Blessings.
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