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Do you know YOUR Cream of Chicken…chicken?
I spend a lot of time thinking about the health of my family. A. Lot. Of. Time. …y’all. In planning menus, developing recipes, and grocery shopping, health and nutrition is always top of mind. Now, that isn’t to say I don’t get crazy every once in a while and make an old fashioned, Southern dish that is loaded with calories, real butter and real fat. Actually though, is that really bad for you?
I’m not too worried about those things because we usually have them in moderation, and they are real foods. What is of concern to me is GMOs, added hormones and antibiotics, and chemically treated items for consumption. I’m not going to get into all of that with you here because here is fun and that is not fun. What is fun however is creating recipes to fit a healthy lifestyle without all of that stuff that isn’t so fun. Did you follow all that?
This past weekend I purchased two local, organic hens. After all was said and done, I had enough meat for four dinners, a large batch of chicken salad for lunches, four pints of stock and four beautiful pints of condensed Cream of Chicken Soup. It was the first time I attempted a homemade condensed cream soup, but that’s one less thing I now have to purchase from the store. Plus, I know the chicken from whence this came 🙂 Do you know YOUR Cream of Chicken…chicken?
Homemade Condensed Cream of Chicken Soup
- 3 cups chicken stock
- 3 cups milk
- 6 tbsp. butter
- 1 1/2 cups flour
- 1 tsp. poultry seasoning
- 1/2 tsp. onion powder
- 1/2 tsp garlic powder
- 1 tsp. Paprika (use smoked Paprika for a smoky flavor)
- 1 tsp. Thyme
- Salt & pepper to taste
Melt butter in a medium saucepan. When butter is melted, slowly incorporate flour by whisking in, beginning with 1/2 cup increments until all flour is incorporated, forming a roux. Whisk for about 2 minutes.
Remove from heat and begin whisking in chicken stock by 1/2 cups until all is incorporated. return to heat and whisk in remaining ingredients until smooth. Allow to come to a low boil, continuing to whisk. Cook for about 3 minutes until thickened, then remove from heat. Soup will thicken more as it cools.
Store in the refrigerator for up to one week or soup can be frozen for up to three months. Use in recipes as you would canned condensed soups. To eat as a cream soup, add one cup of milk and heat.
Variations: For Cream of Mushroom, add 1/2 cup finely diced, sauteed mushrooms. For Cream of Celery, substitute chicken stock with vegetable stock, and add 1/2 cup finely diced, sauteed celery. For Cream of Shrimp, substitute seafood stock and add 1/2 cup finely minced, cooked shrimp.
For homemade chicken stock: After roasting or frying a hen, reserve all bones, fat drippings and skin. Place in a stock pot and cover with water. Add about 1/2 cup of any combination of seasonings you prefer such as salt, pepper, poultry seasoning, Garlic Powder, Onion Powder, Paprika, Thyme, Basil, Oregano, Chili Powder, Bay leaves, etc. Boil for up to three hours, adding water as necessary. This can also be done in a crockpot for 12 hours. At the end of the cooking time, strain all bone and skin as well as large seasonings from stock. Place in refrigerator or freezer containers. Use refrigerated stock within a week, and frozen stock within 4-6 months.
Life is too short to eat ugly food.