• Prep Time: 2 Minutes
  • Cooking Time: 3 Minutes
  • Serves: Equal to 1 10-3/4 ounce can

Condensed Cream of Chicken Soup

Category: Healthy Recipes, Chicken, Soups

 Ingredients List

  • 1-1/4 cup 2% evaporated milk (see note about milk)
  • 1 tablespoon olive or vegetable oil
  • 2 teaspoons chicken base
  • 1 teaspoon onion powder
  • 2 tablespoons cornstarch
  • â…› teaspoon white pepper
  • 1-2 tablespoons finely chopped, cooked chicken


1. Whisk together in a microwave-safe glass container no less that 1 qt in size. Microwave on HIGH for 3 minutes until very thick, stopping to whisk mixture after each minute. Microwave ovens vary wildly so it may take longer in yours. Just keep cooking and whisking every so often until it gets thick.

2. Alternatively, you may pour whisked mixture (see notes) into a saucepan or skillet and cook on medium low on top of the stove until thickened.

3. If you are unfortunate enough to find lumps in your soup, pour it through a strainer. Add finely chopped chicken.

:::::::: Notes ::::::::

1.You can use fresh milk instead of evaporated (never sweetened condensed milk), but it will not hold up to prolonged cooking or freezing like the evaporated milk does.

2. If you choose to make this on the stove, I recommend you mix it in a blender first, OR plan to push it through a strainer when it has been cooked. The chicken base doesn”™t seem to dissolve as readily as it does in the microwave so blending it first results in a creamier product.

3. Be advised that microwave ovens vary wildly. If your soup doesn”™t thicken after 3 minutes, keep cooking and stirring every minute until it does.

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