Homemade Condensed Cream Of Chicken Or Mushroom Or Celery Soup Recipe

Ingredients for Homemade Condensed Cream Of Chicken Or Mushroom Or Celery Soup

• 3 cups chicken broth (or vegetable broth)
• Poultry
• Onion Powder
• Garlic Powder
• Black Pepper
• Salt and pepper to taste
• Parsley
• Paprika
• Milk
• Flour

How to Make Homemade Condensed Cream Of Chicken Or Mushroom Or Celery Soup

1. Melt 4 tablespoons (1/2 stick) of butter in a medium saucepan over medium heat.
2. Add 1/4 cup all-purpose flour and whisk constantly for 1-2 minutes to create a roux. Cook until the roux is smooth and lightly golden.
3. Gradually whisk in 3 cups of chicken broth (or vegetable broth for vegetarian options), ensuring no lumps form.
4. Bring the mixture to a simmer, stirring frequently, and cook for 5 minutes, or until the sauce has thickened slightly.
5. Reduce heat to low. For **Cream of Chicken Soup:** Stir in 1 1/2 cups cooked and shredded chicken.
6. For **Cream of Mushroom Soup:** Sauté 1 cup sliced mushrooms in 1 tablespoon olive oil until softened. Stir into the soup base.
7. For **Cream of Celery Soup:** Sauté 1 cup chopped celery in 1 tablespoon olive oil until softened. Stir into the soup base.
8. Stir in 1 cup heavy cream (or half-and-half for a lighter version).
9. Season generously with salt and pepper to taste. Add other seasonings as desired (e.g., garlic powder, onion powder, thyme).
10. Simmer for another 5 minutes, stirring occasionally, to allow the flavors to meld.
11. Remove from heat and serve immediately or store in an airtight container in the refrigerator for up to 3 days.