Condensed Cream of Chicken Soup
Condensed Cream of Chicken Soup
Condensed cream soups are used in a range of recipes. With this shortcut you know exactly what is in it. This can be frozen for up to 6 months or stored in the fridge for several days. This makes the slightly more than a standard can of condensed soup.
Equipment
- Microwave
Ingredients
- 1¼ cups evaporated milk, or 1 regular can of evaporated milk
- 1 tablespoon olive oil
- 2 teaspoons powdered chicken stock
- 1 teaspoon onion powder
- 2 tablespoons corn starch
- ⅛ teaspoon white pepper
- 1-2 tablespoons cooked chicken, finely chopped
Instructions
- Whisk together in a microwave safe glass container no less than 1 quart in size. Microwave on HIGH for 3 minutes until very thick, stopping to whisk mixture after each minute. Microwave ovens vary wildly so it may take longer in yours. Just keep cooking and whisking every so often until it gets thick. Add chopped chicken. (For the photo, keep in mind, this mixture is hot, thick, but hot, not the gelatinous oily blob you get out of a can and instantly lose your appetite.)
- Alternatively, you may pour whisked mixture (see notes) into a saucepan or skillet and cook on medium low on top of the stove until thickened. If you are unfortunate enough to find lumps in your soup, pour it through a strainer. Add finely chopped chicken.
Notes
You can use fresh milk instead of evaporated (never sweetened condensed milk), but it will not hold up to prolonged cooking or freezing like evaporated milk does.
If you choose to make this on the stove, I recommend you mix it in a blender first, OR plan to push it through a strainer when it has been cooked. The chicken base doesn't seem to dissolve as readily as it does in the microwave so blending it first results in a creamier product.
Be advised that microwave ovens vary wildly. If your soup doesn't thicken after 3 minutes, keep cooking and stirring every minute until it does.
Most recipes will just call for a can of condensed soup, some recipes (or if you just want to make the soup by itself) call for 1 can of water. One can equals 1¼ cups. But as a healthier alternative to using water, try using whey if you recently made cottage cheese, or water used to boil potatoes. Milk can also be used in place of water to make a creamier soup.
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