Homemade Cream of Chicken Condensed Soup with Whole-Wheat
Try this Homemade Cream of Chicken Condensed Soup with Whole-Wheat recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme
- 1 and 1/3 cup chicken stock if you make homemade that's great!
- 2/3 upmilk (i used whole milk however, you can use any kind)
- 1/3 upwhole-wheat flour
- Carbohydrate 0.741681578525641 g
- Cholesterol 0 mg
- Fat 0.019377219551282 g
- Fiber 0.168679724875933 g
- Protein 0.155530721153846 g
- Saturated Fat 0.00546863060897436 g
- Serving Size 1 1 can of condensed soup (2.5 cups) (1g)
- Sodium 0.347161858974359 mg
- Sugar 0.573001853649708 g
- Trans Fat 0.00393534455128205 g
- Calories 3 calories
In a large skillet, heat up the chicken stock on medium until it comes to a boil. While you are waiting for the chicken stock to come to a boil, whisk together the milk and flour in a small bowl until there are no flour clumps.Add in the milk/flour mixture to the boiling chicken stock and whisk on medium heat for about 5 minutes.Add in the garlic powder, onion powder, thyme, salt, and pepper. Whisk together.You can use it right away in soups or casseroles.Allow the condensed soup to cool before transferring to a container (mason jar).
