This copycat recipe for condensed cream of chicken soup is made with wholesome ingredients and only takes minutes to make! Modifications included for dairy-free and gluten-free.
In a small saucepan, melt the butter over medium heat. Once the butter has melted, whisk in the flour to form a thick paste. Continue to cook for 1 minute to lightly toast the flour, whisking constantly.
Slowly whisk in chicken stock, blending well. Once the stock is well combined in the roux, slowly whisk in milk and seasoned salt (and poultry seasoning if using.)
While still over medium heat, whisk until the mixture comes to a boil and cook until thickened. This takes about 2-5 minutes depending on the pan and heat source.
Remove from heat and use immediately or allow to cool and then store in an airtight container for up to 5 days in the refrigerator.
Notes
This is equivalent to one (10.75 oz can) of cream of chicken soup. This homemade recipe of condensed chicken soup can be used in any recipe that calls for a can of cream of chicken soup.For a gluten-free version of Cream of Chicken Soup, use a 1:1 Gluten Free Flour blend in place of regular flour.For a dairy-free version of Cream of Chicken Soup, use vegan butter (like Earth Balance). In place of the milk, use either additional chicken stock or unsweetened, unflavored non-dairy milk.Poultry Seasoning: Adds a touch of sage, thyme, and rosemary flavor the the cream of chicken soup. It is optional.Storage: You can store this cream of chicken soup in the fridge for up to 5 days. It does not freeze well.