Like most soups, the flavor is better the day after you make it. At first, it will have the consistency of paste with clumps of onion in it. I don’t know how it will affect things exactly because I haven’t tested it. 7 Add the chicken: Pull the meat off two of the chicken thighs, and chop it finely; you should have 3/4 to 1 cup of chicken meat. Merry Christmas to you too!!! I'm Meggan Hill, the Executive Chef and head of the Culinary Hill Test Kitchen. That allows for a smoother and less messy transfer of rendered chicken to the boiling water in step three of the recipe. When the oil begins to shimmer, add the thighs skin side down. Every recipe is developed, tested, and approved just for you. Reduce the heat to medium. I hope you have a great day. Summer Miller is the Senior Editor for Simply Recipes based in Nebraska. Our Favorite Videos Get Recipe » HOW TO MAKE Condensed C… Thanks for sharing; I hope your family loves it! This recipe was exceptionally forgiving. Heat the oil in a medium pan with deep sides over medium high heat. First time commenting? Your email address will not be published. For more info check our. A few bits of skin may even stick to the pan. 4 Strain the soup stock: Remove the chicken from the pot of water. Save the remaining two chicken thighs for another meal. Homemade Condensed Cream of Chicken Soup - A Pinch of Healthy I just figured a little more or less, either way, wouldn’t matter much to me personally. cream of chicken soup for broccoli rice and cheese recipe. National Center for Home Food Preservation, Read more about our affiliate linking policy, 4 chicken thighs, skin-on and bone-in (about 1 1/2 pounds). cans. If I’m making this to replace canned cream of chicken soup in another recipe, I use two chicken thighs in the soup and save the rest for another use. The darker the roux the more flavorful the soup, but how dark you go is up to you. In a saucepan and add the chicken broth and all the spices (it’s okay if you wait to season the soup with salt and pepper until later). If you have more than 1/4 cup, reserve the extra for another purpose or discard. You should have somewhere between 2 to 4 cups of chicken stock. Depending on what you’re using it in, you could also add an extra ounce or two of milk, or cream, or whatever your liquid is. Please try again later. Thank you so much!!! My question is, should you squeeze the water out of the frozen shredded potatoes? If you’re interested in canning this soup, I recommend checking out the information from National Center for Home Food Preservation. All the creamy goodness of condensed cream of chicken soup, but made from scratch with whole ingredients. Thanks for a great option! Notes. I followed the directions but didn’t bother straining or measuring the amount of broth or rendered fat produced. Meanwhile, whisk together milk and flour until smooth. I’m so glad the pine nuts roasted well for you, and I hope you like the pesto! I have been looking for a no-salt condensed soup everywhere and found it just doesn’t exist. Also, I’m lazy. I attended a 2-year Culinary Arts program in southern California and graduated in May 2018. Agreed! Read more... Pro-level tricks to transform your cooking! Also, thank you for the info you provided on them. Hi Mary, I just use one cup. can i use home made condensed I believe the cans are 10 1/2 ounces, do you use that amount or 1 cup? There’s nothing I love more than cooking for my family, cooking for friends, and cooking for every occasion! Look forward to using this in many recipes. -Meggan. Or at least, I never have (I don’t know anyone that has). I looked up your procedure on how to toast the nuts and they came out perfect! Keep whisking continuously until the roux turns a golden color, about 5 minutes. Add the chopped onion and the minced garlic – the roux will get crumbly when you add the vegetables, and that’s ok. Keep whisking for about 5 more minutes until the onions are cooked through. Adding the cream at the reheating stage seems to help. It will smooth out again when you add the stock. Just keep whisking and slowing adding the stock. You’ll have 2 (1-cup) servings. I don’t recommend freezing this soup since freezing, thawing, and reheating can affect the texture. I’m a casserole lover on a medical ordered total salt-restricted diet. Cook at medium high for about 5 minutes, until the skin has a nice golden brown color. You can also stir in the meat from the extra two chicken thighs not needed for the condensed version (see Step 7 in the recipe below). Hi Meggan, This looks like a wonderful substitute for the cans. I always steer clear of those recipes because I can’t bring myself to use the canned stuff. It should keep for up to 4 days in the refrigerator before going bad (and indefinitely in the freezer, if that’s a better option). Required fields are marked *. Use as a direct substitute for condensed cream of chicken soup, this recipe makes enough for two (10.5 oz.) (Check out my review of Summer’s Funeral Potatoes, as well, which also uses this recipe.). Now I can re-create some of my favorite dishes with this homemade recipe. Flip and cook on the other side for about 5 minutes. You can make this soup up to four days ahead of time and keep it refrigerated. While whisking constantly, sprinkle flour a little at a time over the fat until all the flour is mixed in and you have a white paste. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. I also place my frying pan on my stove’s front burner and place the stock pot on the burner directly behind it. As an Amazon Associate I earn from qualifying purchases. Can’t wait to try it. It will still taste rich and luxurious. 8 Finish the soup: Slowly whisk in the heavy cream. Your email address will not be published. Put on plate and set aside to cool. Then whisk the flour and milk together in a small bowl. This form collects your name, email, and content so that we can keep track of the comments placed on the website. Thank you! To increase the flavor the soup, I use rendered chicken fat to make the roux and then made a quick homemade chicken stock using chicken thighs. Whisk the soup occasionally. All photos and content are copyright protected. However, the amount of fat might not be exact in this recipe because it’s difficult to know much fat your chicken will render in the pan. 2 Meanwhile, bring 3 cups of water, bay leaf and good pinch of salt to a boil in medium sauce pan over medium high heat. Pour this slurry into the saucepan of simmering chicken broth and keep whisking until the mixture thickens and begins to bubble.