Condensed Cream of Chicken Soup

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Make your own Condensed Cream of Chicken Soup just like you buy from the store. I can’t tell you how much money I have spent on store-bought Condensed Cream of Chicken Soup. This recipe is a dry mix that you can store in a jar and later make into a condensed soup in a matter of minutes. It only takes 1/3 cup of dry mix to equal one can of condensed soup. You can make many cans of soup with this one delicious recipe! Use this whenever it calls for canned cream of chicken soup in your recipes.

Source: Mennonite & Amish Recipes and more by Debi Schulz

 

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Ingredients

 

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In a quart glass jar with an airtight lid, combine all of the ingredients by shaking well.

 

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TO MAKE THE CONDENSED SOUP:

Mix 1/3 cup of dry mix with 2/3 cup water in a saucepan.

Cook over medium heat, stirring constantly, until thickened.

This will only take a couple of minutes.

 

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Use in recipes just as you would a store-bought can of soup.

 

Condensed Cream of Chicken Soup

http://www.InDianesKitchen.com

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Ingredients

  • 2 cups non-fat dry milk
  • 3/4 cup cornstarch
  • 2 Tbsp dried minced onion
  • 1/2 tsp black pepper
  • 1/4 cup chicken bouillon powder or dry soup base
  • 1/8 tsp ground thyme

Directions

  1. Pour all of the dry ingredients into a quart glass jar with an airtight lid and shake until completely combined.

MAKE SOUP:

  1. To make the equivalent to one can of soup, mix 1/3 cup of the dry mixture above with 2/3 cup of water in a small saucepan over medium heat.
  2. Heat until the soup becomes thick and bubbly, stirring constantly.
  3. Let cool and use in your favorite recipes.

http://www.InDianesKitchen.com

 

 

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Categories: Soup

22 Comments »

  1. I misplaced my recipe for this. I do remember making it with chicken stock, milk and a few other ingredients. I was happy because it was gluten-free. I’ll have to see if I can find the recipe again. I like your version too because it has a shelf life.

    Liked by 1 person

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