Cream of Chicken Soup Concentrate

Cream of Chicken Soup Concentrate

Adapted from The Cozy Cook

When I made my Chicken Cordon Bleu with Potato Soup, my family encouraged me to enter into The Soup Cookoff. We have been attending the event for several years and I had been thinking about it for a while. The recipe I first tweaked it from was a Taste of Home© recipe but the base used condensed canned cream of potato soup. I could not with a clear conscious use a condensed soup as the base for a competition worthy soup. After scouring the internet for options, I made my own condensed soup to use as a base.

Since you are making a condensed soup make sure you are whisking constantly to get a smooth consistency

Makes the equivalent of 2 cans of canned condensed soup.

4 Tbsp. butter
½ cup + 2 Tbsp. all-purpose flour
2 cups Homemade Chicken Stock or canned chicken broth
1 tsp Better Than Bouillon Roasted Chicken Base™
1 cup whole milk
1/3 tsp. celery salt
1/3 tsp. garlic powder
1/3 tsp Kosher salt
1/3 tsp. Freshly ground black pepper

1. Heat the milk in a microwave for about 45 seconds just to get it warm. This will prevent it from curdling and helps to prevent lumps. Set aside.
2. Place a saucepan over medium heat and melt the butter until it starts to foam, about 3 minutes.
3. Gradually add the flour, whisking continuously until it is the consistency of wet sand; remove the pan from the heat.
4. Add 1/3 of the chicken stock and whisk well until fully incorporated; repeat with another 1/3 of the stock.
5. Add the last 1/3 of the chicken stock along with the chicken bouillon, warm milk, celery salt, onion powder, garlic powder and Kosher salt & freshly ground black pepper; whisk continuously.
6. Return the pot to the heat and bring to nearly a boil.

Enjoy!