I stopped using canned foods, so this is my alternative. This makes about 2 cans worth, and is perfect for casseroles!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Place 1 tablespoon of chicken stock in a saucepan over medium-low heat, and cook and stir the onion and garlic in the broth until they are softened, about 3 minutes. Pour in the rest of the broth and 1/2 cup of milk, and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice, and paprika. Bring the mixture to a boil, reduce heat, and allow to simmer for 1 to 2 minutes.

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  • Whisk together the remaining milk and the flour until smooth, and whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens.

Cook's Note

For best flavor, mix the pan drippings from a roasted chicken into enough chicken stock to equal 1 1/2 cups and continue with the recipe as directed.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

134 calories; 2.1 g total fat; 7 mg cholesterol; 198 mg sodium. 22.9 g carbohydrates; 5.6 g protein; Full Nutrition

Reviews (60)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/20/2009
Hi to anyone considering this recipe. I just wanted to let you all know this recipe is for CONDENSED cream of chicken. It will be just as thick as the canned stuff. Also if you use pan drippings from a roast chicken it tastes worlds better!! Read More
(139)

Most helpful critical review

Rating: 1 stars
01/06/2010
Guess I get to be the first party pooper for this recipe. This is one of the worst things I've ever made on here. It should be made clear that it's condensed soup - people also just plain eat cream of chicken soup. One shouldn't have to discover this from reading a review. But I just switched gears & dug up a super easy recipe using the condensed soup so that wasn't a huge deal. But then it got worse. First I don't see how one can "whisk" the flour & milk - it's VERY thick and did nothing but get stuck in my whisk which was difficult to get out of there. The "milk mixture" (more like "flour glob mixture") should NOT be whisked into the hot milk. You put liquid into globby stuff not the other way around. So I put a little of the hot milk into the flour glob adding more until it was a consistency that I could put that in the pan. And no way to avoid lumps. And that's considering I can make almost anything with ZERO lumps but this was more like big clumps. And after this big mess and hassle it doesn't taste a thing like condensed cream of chicken soup which has a fairly strong flavor. It had NO chicken flavor and tasted like peppered flour more like something I'd dredge chicken in. Speaking of flour - WOW!! Lot of flour! The recipes I used it for were boring - tried adding some chicken bouillon but didn't help much. Still tasted like peppered flour. It would be less hassle and take less time making the trip for the real thing! Read More
(46)
74 Ratings
  • 5 star values: 44
  • 4 star values: 18
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 4
Rating: 5 stars
10/20/2009
Hi to anyone considering this recipe. I just wanted to let you all know this recipe is for CONDENSED cream of chicken. It will be just as thick as the canned stuff. Also if you use pan drippings from a roast chicken it tastes worlds better!! Read More
(139)
Rating: 5 stars
10/20/2009
Hi to anyone considering this recipe. I just wanted to let you all know this recipe is for CONDENSED cream of chicken. It will be just as thick as the canned stuff. Also if you use pan drippings from a roast chicken it tastes worlds better!! Read More
(139)
Rating: 1 stars
01/06/2010
Guess I get to be the first party pooper for this recipe. This is one of the worst things I've ever made on here. It should be made clear that it's condensed soup - people also just plain eat cream of chicken soup. One shouldn't have to discover this from reading a review. But I just switched gears & dug up a super easy recipe using the condensed soup so that wasn't a huge deal. But then it got worse. First I don't see how one can "whisk" the flour & milk - it's VERY thick and did nothing but get stuck in my whisk which was difficult to get out of there. The "milk mixture" (more like "flour glob mixture") should NOT be whisked into the hot milk. You put liquid into globby stuff not the other way around. So I put a little of the hot milk into the flour glob adding more until it was a consistency that I could put that in the pan. And no way to avoid lumps. And that's considering I can make almost anything with ZERO lumps but this was more like big clumps. And after this big mess and hassle it doesn't taste a thing like condensed cream of chicken soup which has a fairly strong flavor. It had NO chicken flavor and tasted like peppered flour more like something I'd dredge chicken in. Speaking of flour - WOW!! Lot of flour! The recipes I used it for were boring - tried adding some chicken bouillon but didn't help much. Still tasted like peppered flour. It would be less hassle and take less time making the trip for the real thing! Read More
(46)
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Rating: 5 stars
10/26/2009
Ran out of cream of mushroom soup for another recipe so converted this recipe. Left out the lemon pepper paprika and replaced the chicken broth with beef broth and added mushrooms for a quick cream of mushroom soup. Without your recipe I would not have known where to begin short of going back to the grocery store. I am sure I will be giving the chicken a try too. Read More
(35)
Rating: 5 stars
10/29/2013
@erimess - the directions clearly state that you are to make a slurry with the flour and remainder of COLD milk. I think you didn't follow the recipe correctly and because of that your review is extremely unfair and inaccurate. I followed the directions except I halved he recipe (only needed one can of soup) - it turned out great and I was very pleased with the results. Thank you for providing this excellent base and substitute for the canned stuff!! Read More
(33)
Rating: 3 stars
11/01/2012
Okay don't get mad folks (or submitter) but this is backwards on technique. A flour/butter roux should be made first and then slowly adding liquids. Yes with recipe amount of flour it will be a condensed type of soup. So the 3 stars is due to odd cooking instructions. Now this is just a "FYI" - but I decided to create my own version of this soup (which is located in my "recipe box"). I thought I'd share and made it public so if anyone cares to they can check it out. I'm not sure if I plan to submit it with Allrecipes just yet so that's the only reason I mention it. The seasonings and most ingredients in this recipe is what inspired me - so thanks for that BabyDollPie! Read More
(18)
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Rating: 4 stars
01/28/2011
I followed this (except for the spices because I was out) and it turned out really well. Perfect in my recipe for Chicken Vol au Vent. It did thicken up really quickly and I had to add more milk to get it to the right consistency. Great base but it is definitely a condensed soup. Read More
(18)
Rating: 5 stars
10/14/2011
This is a really tasty recipe for condensed cream of chicken soup. We have to cook gluten free in our home so a simple switch of flour and we have a gluten free soup base for many of my casserole recipies. Thank you for sharing this recipe! Read More
(17)
Rating: 5 stars
04/07/2012
I made this gluten free w/Bob's Red Mill all purpose flour and added some garlic salt to it to bring up the flavor. It doesn't need the lemon pepper seasoning. It can easily be made into cream of mushroom by adding 1 cup finely diced mushrooms when you add in the stock. Read More
(11)
Rating: 5 stars
11/30/2009
this worked perfectly for a crock pot recipe i had - no one could tell the difference at all! great idea thanks! Read More
(10)