Homemade Condensed Cream of Chicken Soup can substitute for the commercial soup sold in the red can. This allows you to customize for your own taste and dietary needs. Gluten-free.
51/3 cup-servings (Equal to 1 10-3/4 ounce can)Print
Prep Time 10 minutesmins
Cook Time 3 minutesmins
Total Time 13 minutesmins
Ingredients
1-1/4cup(284g)2% evaporated milk - see the notes about evaporated milk
1tablespoonolive or vegetable oil
2teaspoonschicken base
1teaspoononion powder
2tablespoonscornstarch
⅛teaspoonwhite pepper
1-2tablespoonscooked chicken - finely chopped
Instructions
Whisk 1-1/4 cup 2% evaporated milk, 1 tablespoon olive or vegetable oil, 2 teaspoons chicken base, 1 teaspoon onion powder, 2 tablespoons cornstarch, and 1/8 teaspoon white pepper together in a microwave-safe glass container no less than 1 qt in size. Microwave on HIGH for 3 minutes until very thick, stopping to whisk mixture after each minute. Microwave ovens vary wildly so, it may be different in yours. Keep cooking and whisking until it gets thick.
Alternatively, you may pour the whisked mixture (see notes) into a saucepan or skillet and cook on medium-low on top of the stove until thickened.
If you find lumps in the soup, pour it through a strainer. Add 1-2 tablespoons cooked chicken, finely chopped.
Notes
1.Use fresh milk instead of evaporated (never sweetened condensed milk), but it will not hold up to prolonged cooking or freezing like the evaporated milk does.2. If you decide to make this on the stove, I recommend you mix it in a blender first, OR plan to push it through a strainer when it has been cooked. The chicken base doesn't seem to dissolve as readily as it does in the microwave, so blending it first results in a creamier product.3. Be advised that microwave ovens vary wildly. If your soup doesn't thicken after 3 minutes, keep cooking and stirring every minute until it does. (You did add the cornstarch, right?)