Name: Homemade Condensed Cream of Chicken Soup Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 4 chicken thighs; 2 tbsp olive oil; ⅓ cup onion; 2 large cloves garlic; 3 cups water; 1 bay leaf; ¼ cup all purpose flour; ½ tsp salt; ¼ tsp freshly ground black pepper; ¼ cup heavy cream

Crafting a homemade condensed cream of chicken soup is an art that elevates a humble dish to a new level of comfort and satisfaction. With golden-browned chicken thighs and a rich, creamy base, this recipe brings warmth to any meal. Perfect for a hearty lunch or as an ingredient in other dishes, this soup showcases the depth of flavor that only comes from homemade stock and carefully selected ingredients.

Photos of Homemade Condensed Cream of Chicken Soup Recipe

When preparing this recipe, be sure to check your pantry for heavy cream and bay leaf. These ingredients might not be staples in every kitchen. Heavy cream adds a luxurious texture to the soup, while the bay leaf introduces a subtle, aromatic depth to the homemade stock. Both can be easily found in the dairy aisle and spice section of your local supermarket.

Ingredients for Homemade Condensed Cream of Chicken Soup

Chicken thighs: Juicy and flavorful, these provide the base of the soup and enrich the stock.

Olive oil: Essential for browning the chicken and creating a rich, flavorful base.

Onion: Adds sweetness and depth to the stock and soup.

Garlic: Infuses the soup with aromatic and savory notes.

Water: Forms the base of the chicken stock.

Bay leaf: Enhances the stock with subtle, fragrant undertones.

All purpose flour: Thickens the soup, giving it a creamy consistency.

Salt: Seasons the chicken and the soup, enhancing all flavors.

Freshly ground black pepper: Adds a touch of heat and complexity.

Heavy cream: Provides a rich, smooth texture to the final soup.

One reader, Dulci Garvey says:

This homemade condensed cream of chicken soup recipe is fantastic! The flavors are rich and comforting, and the process is straightforward. Perfect for a cozy meal or as a base for other dishes. Highly recommend!

Dulci Garvey

Essential Techniques for Making Homemade Condensed Cream of Chicken Soup

How to render chicken fat: Cook the chicken thighs skin side down until the skin is crisp and golden, allowing the fat to melt and collect in the pan. How to make a roux: Whisk flour into the rendered chicken fat until a white paste forms, then continue whisking until it turns golden. How to strain stock: Pour the chicken stock through a fine-mesh strainer to remove any solids, ensuring a clear liquid. How to shred chicken: Pull the meat off the chicken thighs and chop it finely for use in the soup.

How To Make Homemade Condensed Cream of Chicken Soup

Cream of chicken condensed soup is a great ingredient to have for your pasta bakes, casseroles, & more. This homemade recipe saves you a trip to the store.

Preparation:

Cooking: 45 minutes

Total: 45 minutes

Serves:

Ingredients

4chicken thighs,(about 1½ lb), skin on and bone in
2tbspolive oil
⅓cuponion,finely chopped
2largecloves garlic,minced
3cupswater
1bay leaf
¼cupall purpose flour
½tspsalt
¼tspfreshly ground black pepper
¼cupheavy cream

Instructions

Sprinkle the four chicken thighs with salt and freshly ground pepper over and under the skin. Heat the oil in a medium pan with deep sides over medium high heat. When the oil begins to shimmer, add the thighs skin side down.
Cook at medium high for about 5 minutes, until the skin has a nice golden brown color. Reduce the heat to medium. Let the chicken cook for another 15 minutes untouched. If the skin seems like it’s starting to burn, turn down the heat a little more. Flip and cook on the other side for about 5 minutes.
When done, the skin should be crisp and golden and the chicken should have rendered about ¼ cup of fat.
Meanwhile, bring 3 cups of water, bay leaf and good pinch of salt to a boil in medium sauce pan over medium high heat.
Once the fat has rendered from the chicken thighs, remove the pan from heat and transfer the thighs to the pot of boiling water. If the chicken isn’t completely covered with water, add more so it is. Leave the pot uncovered.
Reduce heat under the pan of water so it comes down to a gentle simmer. Cook the chicken for 9 to 11 minutes, or until the chicken is cooked all the way through. Skim any foam from the top of the water.
Remove the chicken from the pot of water. Put on plate and set aside to cool. Strain stock through a fine-mesh strainer into a liquid measuring cup. There should be somewhere between 2 to 4 cups of chicken stock. Measure out 2¼ cups of the stock and set aside.
Return the pan with the rendered chicken fat to medium heat. While whisking constantly, sprinkle flour a little at a time over the fat until all the flour is mixed in and a white paste is formed.
Keep whisking continuously for about 5 minutes until the roux turns a golden color. Add the chopped onion and the minced garlic. Keep whisking for about 5 more minutes until the onions are cooked through.
While whisking continuously, slowly pour the 2¼ cups of stock into the pan with the roux. Keep whisking and slowly adding the stock.
Once all the stock is added, increase the heat to medium high and whisk for about 8 minutes until the liquid is noticeably thicker than syrup, but thinner than ketchup.
Reduce the heat to medium. Keep an eye on the soup while shredding the chicken so that it stays warm but doesn’t boil. Whisk the soup occasionally.
Pull the meat off two of the chicken thighs, and chop it finely. Save the remaining two chicken thighs for another meal.
Slowly whisk in the heavy cream. Taste and add additional salt and pepper as needed, to taste.

Nutrition

Calories: 1151.69kcal
Fat: 88.86g
Saturated Fat: 26.23g
Trans Fat: 0.33g
Monounsaturated Fat: 39.84g
Polyunsaturated Fat: 15.30g
Carbohydrates: 18.27g
Fiber: 1.13g
Sugar: 2.05g
Protein: 66.66g
Cholesterol: 419.04mg
Sodium: 922.18mg
Calcium: 78.82mg
Potassium: 891.12mg
Iron: 3.74mg
Vitamin A: 212.06µg
Vitamin C: 3.85mg

Expert Tip for Perfecting Your Homemade Condensed Cream of Chicken Soup

When browning the chicken thighs, ensure the oil is shimmering before adding the meat. This helps achieve a crisp, golden skin and renders the fat more effectively, which is crucial for making a rich and flavorful roux.

Time-Saving Tips for Making Condensed Cream of Chicken Soup at Home

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken instead of cooking chicken thighs from scratch. Shred and add it directly to the soup.

Pre-chop ingredients: Chop the onion and garlic ahead of time and store them in the fridge. This will speed up the cooking process.

Use store-bought stock: Substitute homemade chicken stock with high-quality store-bought chicken broth to cut down on preparation time.

Skip the roux: Use a cornstarch slurry (mix cornstarch with cold water) to thicken the soup quickly instead of making a roux.

Substitute Ingredients For Homemade Condensed Cream of Chicken Soup Recipe

chicken thighs - Substitute with chicken breast: Chicken breast is leaner and will provide a similar flavor and texture when cooked and shredded.
olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a good alternative.
onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor, which can add a subtle depth to the soup.
garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic; use 1/4 teaspoon of garlic powder for each clove.
water - Substitute with chicken broth: Chicken broth will enhance the chicken flavor in the soup, making it richer and more savory.
bay leaf - Substitute with thyme: Thyme provides a different but complementary herbal note that can enhance the overall flavor profile.
all purpose flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent; use half the amount of cornstarch as you would flour.
salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami, but use it sparingly to avoid overpowering the dish.
freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain a smooth appearance in the soup.
heavy cream - Substitute with coconut milk: Coconut milk provides a creamy texture and a subtle sweetness, making it a good dairy-free alternative.

Presentation Tips for a Delightful Soup Experience

Serve in a shallow, wide bowl: Use a pristine white bowl to contrast the creamy color of the condensed cream of chicken soup. This will enhance the visual appeal and provide a canvas for garnishing.
Garnish with fresh herbs: Sprinkle finely chopped parsley or chives over the top. The vibrant green will add a pop of color and a fresh aroma.
Add a drizzle of olive oil: Just before serving, drizzle a small amount of high-quality olive oil over the soup. This adds a glossy finish and a hint of richness.
Include a side of artisan bread: Serve with a slice of toasted artisan bread on the side. The bread should be lightly buttered and sprinkled with sea salt to complement the soup.
Incorporate a touch of texture: Add a few crispy chicken skin crumbles on top. This will provide a delightful crunch and enhance the overall experience.
Use a microgreen garnish: Place a small bunch of microgreens in the center of the bowl. This adds an element of sophistication and a slight peppery flavor.
Serve with a small spoon: Provide a small, elegant soup spoon to encourage slow, mindful eating. This enhances the dining experience and allows the flavors to be savored.
Finish with a sprinkle of sea salt: Just before serving, add a light sprinkle of flaky sea salt on top. This will enhance the flavors and add a subtle crunch.

Essential Kitchen Tools for Making Condensed Cream of Chicken Soup

Medium pan with deep sides: Used for browning the chicken thighs and rendering the fat.
Medium saucepan: Used for boiling the water with the bay leaf and cooking the chicken.
Fine-mesh strainer: Used to strain the chicken stock to ensure a smooth consistency.
Liquid measuring cup: Used to measure the chicken stock accurately.
Whisk: Essential for making the roux and ensuring a smooth soup consistency.
Knife: Used for chopping the onion, mincing the garlic, and finely chopping the chicken.
Cutting board: Provides a safe surface for chopping the onion, garlic, and chicken.
Tongs: Useful for flipping the chicken thighs while cooking.
Plate: Used to set aside the cooked chicken thighs to cool.
Measuring spoons: Used for measuring the olive oil, flour, salt, and pepper.
Wooden spoon: Useful for stirring the soup and ensuring it doesn't stick to the pan.
Bowl: Used to hold the shredded chicken before adding it to the soup.

Storing and Freezing Homemade Condensed Cream of Chicken Soup for Later Use

To store the homemade condensed cream of chicken soup, let it cool completely to room temperature before transferring it to an airtight container or jar.
Seal the container tightly and label it with the date of preparation.
The condensed soup can be stored in the refrigerator for up to 5 days.
For longer storage, you can freeze the soup:
- Pour the cooled soup into freezer-safe containers or resealable freezer bags, leaving about an inch of headspace to allow for expansion during freezing.
- Label the containers or bags with the date and the contents.
- Lay the bags flat in the freezer for efficient storage and quicker thawing.
- The frozen condensed soup can be stored for up to 3 months.
To thaw the frozen soup, transfer it from the freezer to the refrigerator and let it thaw overnight.
Reheat the thawed soup in a saucepan over low heat, stirring occasionally, until it reaches the desired temperature. Avoid boiling the soup as it may affect the texture and consistency.
If the reheated soup appears too thick, you can thin it out by whisking in a small amount of chicken broth or water until you achieve the desired consistency.

The Best Ways to Reheat Leftover Condensed Cream of Chicken Soup

Reheat the cream of chicken soup in a saucepan over medium-low heat, stirring occasionally to prevent scorching. This method allows for even heating and helps maintain the soup's original texture.
If the soup has thickened during storage, add a small amount of chicken broth or water to thin it out while reheating. Adjust the amount of liquid based on your desired consistency.
For a quicker reheating option, transfer the soup to a microwave-safe bowl and heat it in the microwave in 30-second intervals, stirring between each interval. Continue until the soup is heated through.
To add extra flavor and richness to the reheated soup, consider stirring in a dollop of heavy cream or a pat of butter just before serving.
If you have any leftover cooked chicken, shred or dice it and add it to the soup during the reheating process for a heartier meal.
For a rustic touch, serve the reheated cream of chicken soup in a bread bowl. Cut the top off a small round loaf of bread, hollow out the inside, and ladle the hot soup into the bread bowl.
To reheat frozen portions of the soup, first, thaw the soup in the refrigerator overnight. Then, follow the stovetop or microwave reheating methods mentioned above.

Interesting Trivia About Condensed Cream of Chicken Soup

A unique aspect of this homemade condensed cream of chicken soup recipe is that it uses chicken thighs instead of the more commonly used chicken breasts. This choice adds a richer flavor and more tender texture to the soup.

Budget-Friendly Benefits of Making Condensed Cream of Chicken Soup at Home

This homemade condensed cream of chicken soup recipe is quite cost-effective for a household. Using chicken thighs and basic pantry staples like onion, garlic, and all-purpose flour, it keeps costs low while delivering rich flavor. The use of heavy cream adds a touch of luxury without breaking the bank. Overall Verdict: 8/10. Approximate cost for a household of 4 people: $10-$12 USD.

Is Condensed Cream of Chicken Soup Healthy?

The homemade condensed cream of chicken soup recipe, while flavorful, leans towards the unhealthy side due to several factors:

The use of chicken thighs, which are higher in fat compared to leaner cuts like chicken breast
The addition of heavy cream, contributing to the overall fat content
The use of all-purpose flour, which is refined and lacks the nutritional benefits of whole grain flours
The recipe does not include a significant amount of vegetables, which could provide essential vitamins, minerals, and fiber

However, the recipe does have some positive aspects, such as using olive oil for cooking and incorporating onion and garlic, which offer some health benefits.

To make this recipe healthier, consider the following modifications:

Opt for skinless chicken breast instead of chicken thighs to reduce the fat content
Replace the heavy cream with a lower-fat alternative, such as evaporated skim milk or Greek yogurt
Substitute a portion of the all-purpose flour with whole wheat flour to increase the fiber content
Add more vegetables to the soup, such as carrots, celery, and mushrooms, to boost the nutritional value and provide a more balanced meal
Reduce the amount of added salt and rely on herbs and spices for flavor instead

By incorporating these changes, you can create a more nutritious version of the condensed cream of chicken soup while still maintaining its comforting taste and texture.

Editor's Take on This Homemade Soup Recipe

This homemade condensed cream of chicken soup recipe is a delightful blend of rich flavors and textures. The process of browning the chicken thighs adds depth, while simmering them creates a robust stock. The careful incorporation of a roux ensures a creamy consistency, and the addition of heavy cream provides a luxurious finish. The use of fresh ingredients like garlic and onion enhances the overall taste. However, the recipe is time-intensive and requires attention to detail. For those who enjoy cooking from scratch, this recipe promises a rewarding and comforting dish.

Enhance Your Homemade Condensed Cream of Chicken Soup Recipe with These Unique Side Dishes:

Roasted Garlic Parmesan Asparagus: Roasted Garlic Parmesan Asparagus: Imagine the crispiness of perfectly roasted asparagus with a hint of garlic and a generous sprinkle of Parmesan cheese. The earthy flavors will complement the rich, creamy texture of your homemade condensed cream of chicken soup beautifully.

Cranberry Walnut Salad: Cranberry Walnut Salad: A refreshing salad with a mix of baby greens, dried cranberries, and crunchy walnuts. Tossed in a light vinaigrette, this salad adds a burst of sweetness and tanginess that pairs wonderfully with the savory soup.

Honey Glazed Carrots: Honey Glazed Carrots: Sweet and tender carrots glazed with honey and a touch of butter. The natural sweetness of the carrots will balance the savory notes of your soup, creating a harmonious flavor profile.

Cheddar Herb Biscuits: Cheddar Herb Biscuits: Fluffy biscuits infused with sharp cheddar cheese and fresh herbs. These biscuits are perfect for dipping into your creamy soup, adding a delightful cheesy and herbaceous touch.

Apple Walnut Slaw: Apple Walnut Slaw: A crunchy slaw made with shredded cabbage, julienned apples, and toasted walnuts. Dressed in a light cider vinaigrette, this slaw offers a refreshing crunch and sweet-tart flavor that complements the richness of your soup.

Delicious Alternatives to Homemade Condensed Cream of Chicken Soup

Creamy Chicken and Wild Rice Soup: Dive into a bowl of rich and hearty soup with tender chicken, earthy wild rice, and a medley of vegetables. Perfect for a cozy night in.

Chicken Pot Pie: Experience the ultimate comfort food with a flaky pie crust filled with succulent chicken, creamy gravy, and a mix of peas, carrots, and potatoes.

Chicken and Dumplings: Savor the classic Southern dish featuring tender chicken and fluffy dumplings simmered in a flavorful broth with celery and carrots.

Chicken Alfredo: Indulge in a creamy pasta dish with succulent chicken pieces, rich Alfredo sauce, and a sprinkle of Parmesan cheese for a decadent meal.

Chicken and Vegetable Stir-Fry: Whip up a quick and healthy stir-fry with juicy chicken strips, colorful bell peppers, crunchy broccoli, and a savory soy sauce glaze.

Why trust this Homemade Condensed Cream of Chicken Soup Recipe:

This recipe for homemade condensed cream of chicken soup is crafted with care, using simple, wholesome ingredients like chicken thighs, onion, and heavy cream. The step-by-step instructions ensure a rich, flavorful result, perfect for enhancing your favorite dishes. Trust in the quality of homemade stock and the natural goodness of freshly ground black pepper and garlic. This recipe is designed to deliver a comforting, delicious soup that you can feel good about serving to your family.

Share your thoughts and experiences with this Homemade Condensed Cream of Chicken Soup Recipe in the Cooking Techniques forum.

FAQ:

How can I store leftover condensed cream of chicken soup?

I usually let the soup cool completely, then transfer it to an airtight container. It keeps well in the fridge for up to 3-4 days. If you want to store it longer, you can freeze it for up to 2-3 months. Just make sure to thaw it in the fridge overnight before reheating.

Can I use chicken breasts instead of chicken thighs?

Yes, you can use chicken breasts if you prefer. Just keep in mind that chicken thighs tend to be juicier and more flavorful. If you use breasts, you might need to add a bit more seasoning to compensate.

What can I use as a substitute for heavy cream?

If you don't have heavy cream on hand, you can use half-and-half or even whole milk. The soup might be a bit less rich, but it will still be delicious. For a dairy-free option, coconut milk can work too, though it will change the flavor slightly.

Can I make this soup gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it's a blend that can be used for thickening, like a 1:1 gluten-free baking flour. The texture might be slightly different, but it should still work well.

How can I make the soup thicker or thinner?

If you want a thicker soup, you can let it simmer a bit longer to reduce it further. For a thinner consistency, you can add a bit more chicken stock or even some water until you reach your desired thickness. Just remember to adjust the seasoning if you add more liquid.