Copycat Campbell’s Condensed Cream Of Chicken Soup with Herbs

I love condensed soups for their simplicity, but I prefer to not use so many chemicals.  I have recreated one of my favorites to use when cooking.



1 1/2 C Chicken Stock (can use broth, I prefer stock)

3/4 C Milk

1/3 C Flour (can use GF flour to make GF)

1/2 tsp. Seasoning Salt

1/4 tsp. Onion Powder

1/4 tsp. Garlic Powder

1/8 tsp. Dried Sage

1/8 tsp. Dried Thyme

1/8 tsp. Celery Seed

1/8 tsp. Turmeric (optional)

1/4 C Cooked Chicken, finely chopped


-Combine milk and flour until flour dissolves.  Set aside.

-In small saucepan, boil chicken broth over medium heat, stir in flour mixture and herbs. Bring back to boil, cook about 5 minutes.

-Add in chicken, lower temp and cook about 3 minutes or until mixture thickens.

-Stir in airtight container in refrigerator for about 1 week, or freeze about 3 months. Enjoy!

*This recipe yields about 1 1/2 12 0z. Cans.


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