(Condensed) Homemade Cream Of Chicken Soup

(Condensed) Homemade Cream Of Chicken Soup might be a good recipe to expand your soup recipe box. This recipe serves 10 and costs 15 cents per serving. One portion of this dish contains approximately 2g of protein, 1g of fat, and a total of 40 calories. This recipe is liked by 187 foodies and cooks. It will be a hit at your Autumn event. This recipe from Gimme Some Oven requires black pepper, milk, salt, and flour. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 22%. This score is not so excellent. Try Homemade Condensed Cream of Chicken Soup {And How to Sub in s}, homemade condensed cream of chicken soup, and Homemade Condensed Cream of Chicken Soup for similar recipes.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

Add chicken stock to a large saucepan and bring to a boil over medium high heat.In a separate bowl, whisk together milk and flour until the flour is dissolved. Slowly pour the milk mixture into the boiling chicken stock, whisking to combine. Whisk in remaining seasonings. Reduce heat to medium, and bring the mixture back to a very low boil, stirring constantly so that the bottom of the pan does not burn. Let the mixture boil for about 3 minutes or until thickened. Then stir in the chicken (if using), and remove pan from the heat.Either use the condensed soup in a recipe immediately, or transfer it to airtight containers and store in the refrigerator for up to 1 week.*This recipe is NOT meant to be consumed as-is. It is a concentrated soup, which means that it either needs to be diluted to be eaten as a soup, or mixed into a recipe that calls for condensed soup. :)*I also made a double batch for the photos.

 

Step by step:

1. Add chicken stock to a large saucepan and bring to a boil over medium high heat.In a separate bowl, whisk together milk and flour until the flour is dissolved. Slowly pour the milk mixture into the boiling chicken stock, whisking to combine.

2. Whisk in remaining seasonings. Reduce heat to medium, and bring the mixture back to a very low boil, stirring constantly so that the bottom of the pan does not burn.

3. Let the mixture boil for about 3 minutes or until thickened. Then stir in the chicken (if using), and remove pan from the heat.Either use the condensed soup in a recipe immediately, or transfer it to airtight containers and store in the refrigerator for up to 1 week.*This recipe is NOT meant to be consumed as-is. It is a concentrated soup, which means that it either needs to be diluted to be eaten as a soup, or mixed into a recipe that calls for condensed soup. :)*I also made a double batch for the photos.

Nutrition Information:

covered percent of daily need