Homemade Condensed Cream of Chicken Soup

Homemade Condensed Cream of Chicken Soup.  Really?  Oh yes, seriously.  This is amazing.  It works as a replacement in all my favorite family recipes that called for cream of chicken soup.

I can't begin to tell you how many recipes that I have sitting in a notebook or a family cookbook that I just don't make any longer because I don't use the condensed cream of 'whatever' soups anymore.  That whole label reading thing has really changed my perspective on so many items and this is one I choose to make at home.

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Homemade Condensed Cream of Chicken Soup
makes 6 cups (replaces 4 cans)
4 tablespoons unsalted butter
1½ cups flour, divided
3 cups half and half, room temperature
4 cups chicken broth, low sodium (divided)
1 teaspoon poultry seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon parsley
½ teaspoon basil
½ teaspoon paprika
½ teaspoon black pepper

In medium sized saucepan, over medium heat, melt butter.  Once butter is melted add ¾ cup flour.  Whisk to create a paste.  Cook for 2-3 minutes, whisking frequently.  Add half and half, whisking as you pour.  Whisk until completely combined.

Add 2 cups chicken broth and all spices.  Whisk to combine and bring to a boil.

In a quart sized mason jar combine ¾ cup flour and 2 cups chicken broth.  Seal tightly and shake the living tar out of your mixture.  You will create a smooth flour mixture for thickening your sauce called a slurry.

Slowly pour slurry into soup, whisking constantly.  Bring back to a boil and cook until mixture is thick enough to coat the back of a spoon and remove from heat.

Allow to come to room temperature if you are planning to freeze it.  I like to freeze 12 ounce portions of this soup to replace the cans of soup called for in favorite easy recipes.

Click here for a printable version of this recipe - The Slow Roasted Italian.com