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.
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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!
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!
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!