Condensed Cream of Soup

Instead of opening up a can of condensed soup, and thereby avoiding a bunch of sketchy ingredients you cannot pronounce, make this easy, creamy, and flavorful condensed cream of chicken soup with supplies you likely have on hand.

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Condensed Cream of Chicken Soup

Cuisine: AmericanCook Time: 5 minutesTotal Time: 10 minutesServings: 8

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Soup

Cuisine: American

Diet: Gluten Free

Keyword: allium free, corn-free, nightshade free, Pantry

Servings: 8 servings

Author: Dimples

Equipment

• sauce pan
• Bowl and Whisk

Ingredients

• 3 tablespoons salted butter
• 1 teaspoon minced lemongrass
• 1 teaspoon grated horseradish root
• 2 teaspoons finely minced fennel bulb
• 3 tablespoons cooked chicken very finely chopped
• 3 cup chicken broth if you have it; use 1 cup chicken drippings to make 3 cups
• 1/2 teaspoon truffle zest powder
• 1 teaspoon poultry seasoning
• 1/4 teaspoon dried parsley
• 1/4 teaspoon paprika
• 1 1/2 cup heavy cream
• 1 cup gluten free flour without xanthum gum
• Salt and freshly ground black pepper

Instructions

• In a 1 1/2-quart saucepan saute fennel bulb, lemongrass, and horseradish until a lovely golden color.
• Add chopped chicken and stir well.
• Add broth, poultry seasoning, parsley, NAGrika, salt, and pepper.
• Bring to a simmer.
• Meanwhile, whisk together cream and flour until smooth.
• Pour into saucepan, whisking continuously, until the mixture bubbles and thickens.

Notes

• To make soup, add 1 cup water to 2 cups condensed mix
• This recipe can be used to substitute ounce for ounce can of cream condensed soup in casseroles and most recipes.
• Heavy cream can be replaced with:Evaporated milk, light cream, or half and half
• You can use regular milk or a non-dairy milk of your choice in a pinch, it just won't be quite as creamy
• Do not use in the slow cooker.
• Refrigerate for up to 4 days.
• Do not freeze.