Preparing Ready-to-Eat Cream of Chicken Soup
Melt the butter. Add ½ cup (113 g) of unsalted butter to a large stock pot. Heat it on medium until the butter melts completely, which should take about 3 minutes.
Cook the vegetables in the butter until they’re soft. When the butter is melted, add 1 chopped medium onion, 2 stalks of chopped celery, and 3 medium carrots that have been peeled and chopped to the pot. Cover it, and allow the veggies to cook until they’re tender, which should take about 12 minutes. Stir the vegetables occasionally as they’re heating to ensure that they cook evenly.
Mix in the flour and cook for another couple of minutes. When the vegetables are tender, add ½ cup (64 g) plus 1 tablespoon (8 g) of flour to the pot. Stir well with a wooden spoon to mix it in, and allow the mixture to cook for another 2 minutes.
Stir in the broth and bring the mixture to a boil. Add 7 cups (1.6 l) of chicken broth to the pot. Allow the mixture to come to a boil, stirring it constantly. It should take approximately 5 to 7 minutes to reach a boil. You can use homemade or store-bought broth. If you use store-bought, opt for a low-sodium variety.
Tie the herbs together with kitchen twine and add them to the pot. You’ll need 3 sprigs of parsley, 3 sprigs of fresh thyme, and a bay leaf to flavor the soup. Create a bundle with them, and use a piece of kitchen twine to secure them together before adding them to the pot.
Simmer the mixture for 15 minutes. After you’ve added the herbs, reduce the heat to medium-low. Cover the mixture, and allow it to simmer, stirring it occasionally.
Add the chicken and bring the mixture to a boil again. When the mixture has finished simmering, mix in 2 ¾ cup (385 g) of cooked, diced chicken. Raise the heat to medium-high again, and return the mixture to a boil, which should take about 5 minutes. You can shred the chicken if you prefer.
Mix in the cream, sherry, salt, and pepper with the pot off the heat. Once the mixture comes to a boil again, take the pot off the heat. Add ½ cup (118 g) of heavy cream, 2 ½ teaspoons (10 ½ ml) of dry sherry, 1 tablespoon (18 g) of kosher salt, and some freshly ground black pepper to taste to the pot. Stir well with a wooden spoon to ensure that all of the ingredients are combined.
Remove the herb bundle and spoon the soup into bowls. Use a spoon to lift the bundle of parsley, thyme, and the bay leaf out of the soup and discard it. Ladle the soup into 4 to 6 bowls.
Garnish the bowls with parsley and enjoy. Use 2 tablespoons (2 ½ g) of chopped flat-leaf parsley to garnish the bowls of soup. Serve the soup immediately while it’s still hot.
Whipping Up Condensed Cream of Chicken Soup
Bring the chicken stock to a boil. Add 1 ½ cups (355 ml) of chicken stock to a large saucepan. Heat it on medium-high until it reaches a boil, which should take about 5 minutes. You can use homemade or store-bought chicken stock.
Whisk the milk and flour together. Add ¾ cup (177 ml) of milk and ½ cup (64 g) of all-purpose flour to a medium bowl. Use a whisk to blend the two together until the flour dissolves.
Add the milk mixture to the stock. While the chicken stock is boiling, pour the milk and flour mixture into the pan. Whisk thoroughly to ensure that the milk mixture is fully incorporated.
Stir the herbs and spices into the mixture. Add ½ teaspoon (3 g) of salt, ¼ teaspoon (1 g) of garlic powder, ¼ teaspoon (½ g) of freshly ground black pepper, ¼ teaspoon (½ g) of onion powder, and ⅛ teaspoon (½ g) of dried thyme to the pan. Mix well to ensure that they’re fully blended in.
Lower the heat and bring the mixture back to a low boil. After the seasonings are incorporated, reduce the heat to medium. Allow the mixture to come back to a low boil, which should take about 3 to 5 minutes. Stir the mixture constantly so it doesn’t burn onto the bottom of the pan. You’ll know the mixture has reached a low boil when you notice small bubbles the break the surface.
Boil the mixture until it thickens. When the mixture reaches a low boil, allow it to continue boiling until it thickens up. It should take about 3 minutes for the soup to become thick.
Mix in the chicken and remove the pan from the heat. Add ¼ cup (30 g) of finely diced, cooked chicken to the soup and stir well until it’s fully incorporated. Afterward, take the soup off the heat. You can omit the diced chicken if you prefer. The soup will still have a strong chicken flavor.
Use the soup immediately or store it in the refrigerator. Once you take the soup off the stove, you can use it immediately. Mix in some water to enjoy a bowl of soup, or incorporate it in a recipe that calls for condensed cream of chicken soup. If you don’t plan to use the soup right away, transfer it to an airtight container and refrigerate it for up to a week. To make a bowl of soup, combine equal amounts of the condensed soup and water. You can also use a combination of water and milk to thin the soup if you prefer a creamier consistency.
Making Simple Condensed Cream of Chicken Soup
Melt the butter in saucepan. Add 3 tablespoons (43 g) of butter to a small saucepan. Heat it over medium heat until the butter melts completely, which should take about 2 minutes.
Whisk in the flour and cook the mixture until it thickens. Once the butter is melted, add 3 tablespoons (24 g) of white flour to the pan. Use a whisk to fully mix it in, and cook the mixture until it thickens, which should take about 3 to 5 minutes. Whisk the mixture constantly as you heat to prevent it from burning.
Add the chicken stock and milk. Mix ½ cup (118 ml) of chicken stock and ½ cup (118 ml) of milk into the pan. Whisk it well to ensure that the ingredients are fully incorporated. You can use homemade or store-bought chicken stock for the soup.
Bring the mixture to a simmer and cook until it thickens. Continue heating the mixture on medium until it begins to simmer. Allow it to simmer until it thickens up, which should take about 5 to 7 minutes. Be sure to whisk the mixture constantly as it simmers to prevent it from burning to the bottom of the pan.
Take the pan off the heat and season the soup with salt and pepper to taste. Once the soup is thick, remove it from the heat. Add some salt and pepper to taste, stirring well to ensure that the soup is fully seasoned.
Use the soup right away or keep it in the fridge. When the soup is properly seasoned, it’s ready to use. Incorporate it in a recipe that calls for condensed cream of chicken soup or mix it with water for a bowl of ready-to-eat soup. If you don’t plan to use it right away, place it in an airtight container and keep in the fridge for 2 to 3 days. To make a bowl of soup, mix the soup with an equal amount of water.
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