Condensed soups are often used in different recipes – from gravies to casseroles. Unfortunately, most store-bought canned soups are heavily laden with chemicals and sodium. Today, we’re going to make our own cream of chicken soup – the condensed kind!
By “condensed” soup, I’m talking the kind where you open the can, turn it upside down and wait for the “shhhhhhhhhhhhhhhhhhhhhhh – PLOP”. Yeah. That kind. (Admit it – you just made the sound, didn’t you?)
To be honest, we still use the canned soup from time to time, but the other day I wanted to make a chicken broccoli casserole and didn’t have any cream of _________ soup. I figured it had to be pretty easy to make some, and since I had a bunch of chicken stock in the fridge (and it’s going in a chicken-type casserole anyway) I could do cream of chicken.
So here’s what I did:
As I was cooking the soup, I was tasting it. I honestly wanted to eat it before I could use it in the casserole. It was so good! I used a bit more pepper that is listed in the recipe, and it was a bit over-peppered. I love pepper, though, so it wasn’t that big of a deal for me. Since it was going into another recipe, it wasn’t too big a problem, either. If I had been going to serve it as a soup dish, though, we may have had a problem.
If you’re making this as an actual soup base, feel free to add in 1/2 cup or so of shredded chicken, and maybe some carrot and celery. The chicken stock I used was some that I had made myself, so it already had the slight undertones of carrot, celery and onion. When I make my own stock, I also tend to mash up the carrots to serve as a side for another dinner. Waste not, want not, right? Now if I could only figure out something to do with that boiled celery…