Homemade Condensed Cream of Chicken or Mushroom or Celery Soup
Elevate your homemade comfort food game with this versatile recipe for Homemade Condensed Cream of Chicken, Mushroom, or Celery Soup. Perfect as a rich base for casseroles, sauces, or as a standalone dish, this recipe is your healthier, fresher alternative to store-bought cans. With a luxurious blend of butter, flour, chicken or vegetable broth, and milk (or half-and-half for a creamier touch), this soup comes together with just 10 minutes of prep and 15 minutes of cooking. Customize it with shredded chicken, sautéed mushrooms, or tender cooked celery to suit your dish or cravings. Seasoned with aromatic onion and garlic powders, this recipe delivers unbeatable flavor while being easy to make and store. Say goodbye to processed soups and hello to delicious homemade convenience in every bite!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 1.5 cups Chicken or vegetable broth
- 1.5 cups Whole milk (or half-and-half for creamier texture)
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 0.5 teaspoons Onion powder
- 0.25 teaspoons Garlic powder
- 0.5 cups Optional: Cooked and shredded chicken, sautéed mushrooms, or finely chopped cooked celery
Instructions
In a medium saucepan, melt the butter over medium heat.
Once melted, whisk in the flour to create a smooth roux. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Gradually pour in the chicken or vegetable broth while continuously whisking to prevent lumps.
Slowly add the milk, continuing to whisk until the mixture is fully combined and smooth.
Bring the mixture to a gentle simmer over medium heat, stirring constantly. Allow it to thicken for about 5-7 minutes.
Season the mixture with salt, black pepper, onion powder, and garlic powder. Adjust seasoning to taste if needed.
If making cream of chicken soup, stir in the cooked and shredded chicken. If making cream of mushroom, add the sautéed mushrooms. For cream of celery, include the finely chopped cooked celery.
Continue cooking for another 2-3 minutes to ensure the added ingredients are fully incorporated and warmed through.
Remove the soup from the heat. If using it as a base for another recipe, allow it to cool slightly before adding it to your dish.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 2715 mg | 118% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 18.8 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 471 mg | 36% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 917 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
