homemade condensed cream of chicken soup

I do not buy "cream of x" soups. They are full of MSG, preservatives, salt, and who know what else. Yes they make healthier versions, but those are pricey. So I just stick with my homemade version for much cheaper. 

I will tell you that there are many, many versions of cream soup recipes on the internet, ranging from the super fancy to the super frugal. My version is definitely on the super frugal side. But if works for me. Besides, I do not just eat cream soup on its own, I only use it as a binder for things like casseroles. 

Homemade Cream of Chicken Soup


2 tbsp butter
2 tbsp flour
1 cup chicken stock
1/2 cup milk
salt 
pepper
garlic powder
parsley
onion powder
1. Melt butter in sauce pan. Sprinkle flour over butter and quickly whisk in. Let cook for a minute to get rid of flour taste.
2. Add in liquids and quickly whisk to eliminate clumps. Add seasonings to taste.
3. Bring to a boil while whisking fairly often. Lower heat a little and continue to stir while it simmers. Liquid will thicken and reduce. You will be left with a thick sauce after just a few minutes.

simmering and thickening way

This makes the equivalent of one can of soup. This is really a basic recipe that can be altered to your tastes. You could add in diced chicken or chopped and sauteed vegetables. You can alter the seasonings. There is no limit to the possibilities! You can also double, triple, or even quadruple this recipe (depending on the size of your cookware!) and freeze in 1 1/2 cup (can size) portions to thaw and use at a later time.