Condensed Cream of Chicken Soup

2 1/2 cups chicken broth
1 1/2 cups milk ( I use 2%)
3/4 cup all-purpose flour
1 Tablespoon seasoning mix ( or use 1/2 tsp. onion powder, 1/2 tsp. garlic powder, 1/2 tsp. black pepper and 1 tsp. salt)

  1. Combine chicken broth and 1/2 cup milk in a large saucepan over medium-high heat. Bring to a low boil. Reduce heat to medium-low.
  2. Meanwhile, in a small bowl, whisk the flour and seasonings together. Pour in remaining milk. Whisk until smooth and no lumps remain. (Mixture will be thick.)
  3. Pour the flour/milk mixture into the saucepan with the broth mixture. Whisk and stir constantly as mixture simmers. Continue to let simmer until mixture is smooth and thick. Around 10 minutes.
  4. Use immediatley in a recipe as needed, or cover and store in refrigerator for up to one week.

This recipe makes the equivalent of two (10.75 ounce) cans condensed cream of chicken soup.

Original Recipes visit: Condensed Cream of Chicken Soup @

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