Condensed Cream of Chicken Soup
Use this real food version of the red store bought condensed cream of chicken soup can for all your creamy dreamy casserole needs!
Servings: 3 pints
- 3-4 TB friendly fat to cook in butter, coconut oil, lard
- 3 medium onions coarsely chopped
- 7 cloves garlic coarsely chopped
- 2 quarts chicken bone broth Preferably homemade – see Tips section for how to make your own in the slow cooker!
- 2 TB organic all purpose season or poultry season
- 2 tsp parsley
- ¼ tsp paprika
- 6 cups whole milk or coconut milk
- 1 ½ cups white rice flour
- Sea salt/pepper to taste You will want to make this quite salty to mimic the canned soup you are used too. I use a good few TB – my bone broth is not seasoned keep in mind. Remember this is a condensed soup so it will be thinned out in a casserole or soup with other ingredients so the saltiness will stretch.
Saute your onion in the friendly fat for 5-7 minutes to soften and sweeten. Use a pinch of salt to bring out the juices and sweeten.
Add the garlic and cook for a minute.
Add the stock and seasoning and bring to a boil. Reduce to a simmer for a few minutes.
Use a handheld blender to blend up the onions in the stock – can use a blender if you don’t have a handheld.
Bring the soup back up to a simmer while you whisk together the milk and flour in a mixing bowl until combined.
Add the milk/flour mixture to the simmering soup and keep your whisk going in the pot until the soup is nice and thick. This can take a good 10 minutes. It will thicken up more as it cools.
Store in the fridge a few days or in the freezer for months. 1 pint of the condensed soup equals 1 can of condensed cream of chicken soup in your recipes.