Homemade Campbell Cream of Chicken Condensed Soup Recipe: A Healthier, Homemade Classic

Category: Soup

Introduction

Campbell's Cream of Chicken Condensed Soup has been a pantry staple for decades, known for its rich, creamy texture and comforting flavor. Since its introduction in the mid-20th century, it has become a versatile ingredient in countless recipes, from casseroles to sauces. However, many of us are looking for a healthier alternative that still captures the essence of the original. This homemade version allows you to enjoy the same delicious taste with better nutritional value, using fresh, wholesome ingredients.

Why Make It at Home?

Making your own Cream of Chicken Soup at home offers several advantages. It allows you to control the sodium content, avoid preservatives, and use higher-quality ingredients. Plus, it's cost-effective and customizable to suit your dietary preferences.

Personal Anecdote

I remember the first time I made this homemade version for my family dinner. The aroma of sautéed vegetables and chicken filled the kitchen, and everyone was eager to taste the result. The soup turned out creamy and flavorful, just like the store-bought version but with a fresher, more satisfying taste. It quickly became a favorite, and I love knowing exactly what goes into each can.

Recipe Details

• **Prep Time:20 minutes
• **Cook Time:25 minutes
• **Total Time:45 minutes
• **Yield:2 cups (480 ml) condensed soup (equivalent to 2 cans)

Ingredients

Wet Ingredients:

• 2 cups (475 ml) homemade or low-sodium chicken broth
• 1/2 cup (120 ml) heavy cream or half-and-half
• 1/4 cup (60 ml) whole milk (optional)

Dry Ingredients:

• 2 tbsp (30g) all-purpose flour (or gluten-free alternative)
• 1 tsp (5g) salt (or to taste)
• 1/2 tsp (2g) black pepper
• 1/2 tsp (2g) dried thyme
• 1/4 tsp (1g) garlic powder
• 1/4 tsp (1g) onion powder

Other Ingredients:

• 2 tbsp (30g) unsalted butter
• 1 lb (450g) boneless, skinless chicken breast or thighs, cut into small pieces
• 1 medium onion, finely chopped
• 2 medium carrots, finely chopped
• 2 stalks celery, finely chopped
• 2 cloves garlic, minced
• Fresh parsley or thyme for garnish (optional)

Instructions

• Sauté Vegetables: In a large saucepan, melt butter over medium heat. Add chopped onion, carrots, celery, and garlic. Sauté until tender, about 8-10 minutes.
• Cook Chicken: Add chicken to the saucepan, stirring to combine with vegetables. Cook until chicken is fully cooked, about 6-8 minutes.
• Make Roux: Sprinkle flour over the chicken and vegetables, stirring continuously for 1-2 minutes to cook out the raw taste.
• Add Broth: Gradually pour in chicken broth, whisking constantly to prevent lumps. Bring mixture to a simmer and cook for 5 minutes until thickened.
• Stir in Cream: Reduce heat to low and stir in heavy cream or half-and-half. Add salt, pepper, thyme, garlic powder, and onion powder. Simmer for 5-7 minutes until heated through.
• Blend for Smoothness: For a smoother texture, blend the soup in a blender or use an immersion blender until desired consistency is achieved.
• Use or Store: Use immediately or let cool before storing.

Variations

• Low-Sodium Version: Use homemade broth with minimal salt and reduce added salt.
• Gluten-Free: Substitute flour with cornstarch or tapioca flour.
• Spicy: Add a dash of hot sauce or red pepper flakes.
• Smoky: Add a teaspoon of smoked paprika.

Pro Tips

• Perfect Roux: Cook the roux thoroughly to avoid a floury taste.
• High-Quality Broth: Use homemade broth for richer flavor.
• Texture Check: Adjust consistency with more cream or broth as needed.

Nutritional Comparison

FAQ

• Can I use fresh ingredients instead of processed ones? Absolutely, fresh herbs and vegetables enhance the flavor.
• What if it's too thick? Thin with a little milk or broth.
• How long does it last? Up to 5 days in the fridge or 3 months frozen.
• Can I make it gluten-free? Yes, use gluten-free flour alternatives.
• Can I scale the recipe? Double or triple as needed, adjusting cooking time slightly.

Serving Suggestions

• Classic Soup: Mix with milk or water for a comforting soup.
• Casserole Base: Use in chicken casseroles or as a sauce for rice or pasta.
• Dip: Thin with a bit of milk for a tasty veggie dip.

Conclusion

This homemade Cream of Chicken Soup is a healthier, customizable alternative to the store-bought version. With fresh ingredients and less sodium, it offers the same comfort and versatility. Try it in your favorite recipes and enjoy the satisfaction of a homemade meal. Share your creations and let me know how it turns out!