Skip the jiggly condensed canned soup and learn how to make this easy substitute for cream of chicken soup with just a few ingredients. This made from scratch cream soup is the perfect replacement in your favorite casseroles, soups, crockpot recipes and more that call for a can of cream of chicken soup.
In a medium pot, combine the chicken broth, onion powder, garlic powder, celery salt, and salt. Bring to a boil, let boil rapidly for about 15-20 minutes, or until the broth has been reduced by half, leaving you with 16oz of reduced chicken broth.
Pour the reduced broth into a heat safe container and set aside.
Melt the butter in the pot over medium heat, then whisk in the flour. Cook the butter and flour while whisking occasionally for 2-3 minutes.
Slowly pour the broth into the flour and butter mixture while whisking, then pour in the cream and milk as well. The mixture will begin to thicken as you are pouring and whisking together.
Continue to whisk and cook the soup on medium heat until it becomes nice and thick, almost as thick as pancake batter. Once thickened you can remove from heat and pour into two heat safe containers that have air tight lids (mason jars work well for this!).
As the soup cools it will continue to thicken into a tight condensed soup, similar in consistency to pudding. Let the soup cool completely before placing in the fridge or freezer.
Notes
This recipe makes the equivalent of two 10.5 ounce cans of condensed "cream of" soup.Depending on what kind of broth you use (regular vs low sodium), you may need to adjust the salt level. Works great in casseroles, soups, pastas, etc. Any recipe that calls for a can of "cream of" soup.