Condensed Cream of Chicken Soup

Condensed Cream of Chicken Soup
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Votes: 1
Rating: 5
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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 equivalent of 1 can of condensed soup.
Servings Prep Time
1 can 2 minutes
Cook Time
3 minutes
Servings Prep Time
1 can 2 minutes
Cook Time
3 minutes
Condensed Cream of Chicken Soup
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
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 equivalent of 1 can of condensed soup.
Servings Prep Time
1 can 2 minutes
Cook Time
3 minutes
Servings Prep Time
1 can 2 minutes
Cook Time
3 minutes
Ingredients
Servings: can
Instructions
  1. Whisk together in a microwave safe glass container no less that 1 qt 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.
  2. 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.
Recipe 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 the 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 1 1/4 cups of water. 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.

Used in Recipes Listed on this Site:
Crockpot Chicken and Dumplings III,
Slow Cooker Angel Chicken & Pasta,
King Ranch Chicken Casserole,
Mexican Casserole,
Chicken Noodle Casserole,
Slow Cooker Sausage & Potatoes II,
Swiss Chicken Supreme,
Chicken Casserole,
Chicken & Dumpling Casserole, Made it, GO-TO recipe,
Crockpot Chicken and Dumplings II,
Ultra Creamy Mac & Cheese, Made it, GO-TO recipe,
Slow Cooker Creamy Ranch Chicken,
Easy Chicken Pot Pie,
Crock Pot Cream Cheese Chicken,
No Crust Chicken Pot Pie II,
Crockpot Italian Chicken,
Slow Cooker Cheesy Chicken And Rice,
Chicken Noodle Soup,
Chicken Rice Soup,
Creamy Chicken Cordon Bleu Casserole I,
Dizzy's Chicken,
One-pot Creamy Smoked Chicken Penne,
Easy Cheesy Slow Cooker Chicken,
Slow Cooker Creamy Italian Chicken,
Slow Cooker Golden Chicken,
Slow Cooker Chicken Noodle Casserole,
Slow Cooker Chicken and Gravy, Made it,
Creamy Swiss Chicken Casserole,
Creamy Italian Chicken, Made it,
Chicken, Broccoli, & Pasta Skillet,
Slow Cooker Chicken Stroganoff,
Cheater Chicken Cordon Bleu, Made it, GO-TO recipe,
No Crust Chicken Pot Pie I, Made it, GO-TO recipe,
Slow Cooker Salisbury Steak III,
Slow Cooker Ham & Potato Dinner,
Breakfast Potato Casserole,
Tuna Bake,
Tetrazzini Bake
,

Adapted from an internet recipe.

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