Homemade Cream of Chicken Soup
Learn how to make delicious homemade cream of chicken soup using a very simple homemade condensed soup recipe. (And be sure to also check out the link below for a Cream of Mushroom Soup version!)
As promised, here is the first recipe that I made with my homemade condensed cream of chicken soup – actual cream of chicken soup!
That’s right. I know most people equate condensed soups with casseroles and the like. But if you ask me, it doesn’t get much better than a good bowl of comforting cream of chicken soup. Especially when it’s made from a homemade condensed cream of chicken soup recipe, and not the ol’ can full of…well…not much cream or chicken.
So for any of you out there who love a good bowl of cream of chicken soup (or for any of you who unabashedly used to love the stuff from the can), you’d better check out this modern take on a retro classic.
As I said, this recipe is in fact made with my all-natural take on a usually-processed pantry staple — condensed homemade cream of chicken soup! If you missed my post yesterday, be sure to check it out to learn more about how to make this soup from scratch. (And also check out my version of Condensed Homemade Cream of Mushroom Soup.) :)
Once you have your condensed soup ready to go, this homemade cream of chicken soup is SO easy! If you want, you can just whisk together equal parts of the condensed soup and milk and heat until simmering. But I couldn’t resist adding in some extra veggies and chicken. It was so easy — just saute some onion, carrots and celery in a saucepan until soft. Then add in the condensed cream of chicken soup and milk, whisk to combine, and bring to a simmer.
I guess that was the whole idea behind condensed soups to begin with. ;)
Cream of Chicken Soup
- 1 Tbsp. olive oil
- 1 large carrot, peeled and diced
- 1 celery stalk, diced
- 1 small white onion, diced
- 2 cups homemade condensed cream of chicken soup
- 2 cups milk
Heat oil in a large saucepan over medium-high heat until shimmering. Add carrot, celery and onion and saute for 5 minutes until soft, stirring occasionally. Add in condensed cream of chicken soup and milk, and whisk until combined. Bring soup to a simmer, then remove from heat. Serve warm.
Also be sure to check out these related recipes: