Cream of Chicken Soup Recipe

I was rummaging through some old recipes and I found this from my 8th grade Home Economics class. I decided to make a big batch to use as a replacement for Campbell’s Condensed Cream of Chicken Soup that is called for in many casserole/hot dish (as my Grandma always called them) recipes. Wow, it was “mmm mmm” good, all by itself! Sam just had his tonsils removed and this soup is all he would eat. Really, he chose the soup over ice cream!

Cream of Chicken Soup

6 Tbs. Butter
1/3 c. Flour (I used Tom Sawyer’s GF All-Purpose Flour)
1 c. milk
3 c. Chicken Broth (I used Progresso brand)
1/2 c. chicken (I used Kirkland brand canned chicken for that “old fashioned” processed taste!)

Melt the butter in a saucepan. Blend in the flour to make a roux then add milk and broth. Cook and stir until the mixture thickens and comes to a boil. Stir in the chicken. Heat through.

I cannot seem to keep this soup in stock. It is delicious. I was never one to open a can of Campbell’s Condensed Cream of Chicken Soup, warm it up and eat it out of a bowl. I now know why. This homemade GF version is lacking something from the classic canned version…aluminum. Never noticed it before being GF, but maybe that was why I only used it in casseroles where I could hide that tin taste.

3 Responses

  1. Is this soup "condensed" or ready to eat? I don't think you can use ready-to-eat soup in recipes if it calls for condensed.

    Thanks for posting this, I have been meaning to figure out a solution to this problem myself!

  2. It is not "condensed" per se, but it is a thick and creamy soup. I have used it in one casserole thus far and I omitted the extra water the recipe called for and it worked quite well. I will certainly keep experimenting. I think I will make another batch of the soup and use less chicken broth and milk to make it even thicker. I will post the results soon! If you try it and have ideas, please let me know…Thanks Amie!

  3. Update: when I made the previous comment about the soup not being "condensed," but more of a thick and creamy soup; I had yet to store it in the refrigerator…I was simply talking about the fresh soup on the stove. Once I stored it in the refrigerator and pulled it out the next day to use in a recipe, it was the exact same consistency of the condensed soup in a can!

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