Ingredients:
1 1/2 cups chicken stock
3/4 cup milk
1/2 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. freshly-ground black pepper
1/4 tsp. onion powder
1/8 tsp. celery seed (optional)
1/8 tsp. dried thyme
1/4 cup finely diced cooked chicken
Method:
- Add chicken stock to a large saucepan and bring to a boil over medium high heat.
- In a separate bowl, whisk together milk and flour until the flour is dissolved.
- Slowly pour the milk mixture into the boiling chicken stock, whisking to combine. Whisk in remaining seasonings. Reduce heat to medium, and bring the mixture back to a very low boil, stirring constantly so that the bottom of the pan does not burn. Let the mixture boil for about 3 minutes or until thickened. Then stir in the chicken (if using), and remove pan from the heat.
- Either use the condensed soup in a recipe immediately, or transfer it to airtight containers and store in the refrigerator for up to 1 week.
*This recipe is NOT meant to be consumed as-is. It is a concentrated soup, which means that it either needs to be diluted to be eaten as a soup, or mixed into a recipe that calls for condensed soup. :)
Source: https://www.gimmesomeoven.com/condensed-homemade-cream-chicken-soup-recipe/
Comments