Log in

No account? Create an account

sm00bs in family_recipes

Cream of Chicken Condensed Soup

I hate when I run across a recipe I really want to make and am missing one measly ingredient. I don't like to run to the store for just one thing unless it's absolutely necessary and will often times put off making that particular recipe until I have all the necessary ingredients. Of course, with the power of the internet, a lot of times it is possible to find substitutions for various ingredients.

Today, while trying to make my potato casserole, I realized I had cream of mushroom but not cream of chicken soup in the pantry. While this normally wouldn't even slow me down, one of our dinner guests is allergic to mushrooms. I had too much to do to bother going out for one can of soup, so I decided to do a quick search. I found this particular recipe plastered all over the place (if it was just in one place, I'd give them credit). Sadly, I had to do a substitution for one of the ingredients in this recipe as well, but it all turned out okay in the end. As a matter of fact, it turned out much better than okay. B said he liked it better than the typical can of cream soup. I have to agree, it was pretty darn tasty stuff!

This recipe makes about one can of soup.

3 Tbs butter
3 Tbs flour
1/2 cup chicken stock
1/2 cup milk
Salt and pepper to taste

Melt butter in small saucepan over medium heat. Add flour. Cook, stirring continuously, until mixture is thick (yes, you're making a roux). Add chicken stock and whisk until smooth; add milk and stir to combine. Bring to simmer and cook, stirring, until thickened. Remove from heat and season to taste.

Notes: I had no chicken stock (not sure how that happened... probably the last batch of chicken soup). I had to make do with water and chicken bouillon. I'm not sure how much of a difference it would make, but in all honesty, this recipe turned out very well the way I made it. Also, in making a roux (for those of you who don't know), be sure to let the flour take on a golden color. If you don't let it cook long enough, you'll taste the flour and it won't be good eats.


I'm so glad you mentioned this!

I wouldn't have thought about looking for a substitution for a recipe I was making yesterday if you hadn't posted this - thanks!

Re: I'm so glad you mentioned this!

It's pretty good, isn't it? ;)
This stuff is awesome, really. I'd be surprised if it didn't work on its own. I'm thinking you could just add enough milk to get it to the desired consistency and you'll be golden. You might need to season, but I doubt it. Give it a shot! Let me know how it comes out. :)


Recipes From Restaurants

Wow not bad going to try this when I get home. Thanks for this