Tammy's Recipes

A flavorful condensed cream of chicken soup base recipe for use in dishes that call for canned creamed soups

1 1/2 cups chicken broth*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

*I use the broth from my oven-roasted chicken. Refrigerate broth and then take fat off the top. If you're using chicken bouillon + water for your broth, you may want to add a little extra seasonings, such as lemon pepper, extra garlic, or seasoned salt, since my broth normally has bits of those in it. You can also add bits of chicken, but if you have good rich chicken broth, you probably won't need any chicken in it.

**Or, diced onions (boil with broth for a few minutes)

***Or, fresh minced garlic (boil with broth for a few minutes)

I think this is an excellent substitution for the store-bought cans of condensed soups. It's so flavorful (even without MSG)! ;) I like to make this with leftover chicken broth (or even turkey broth!) and then freeze in 1 1/2 cup sized portions. Then, when I need a quick "can" of soup for a recipe, I just thaw some! I have made this in large batches (3-4 quarts at a time) and it saves even more time rather than having to make a small amount each time you need some. My rating: 10/10.