A condensed soup is merely a soup that needs something added first, such as water or milk, whereas a ready-to-eat soup just needs to be heated. Condensed cream soups are easy to find in cans, so why make your own? Some people have wheat allergies. Other people need to limit their salt intake. Still others take pride in cooking from scratch. Whatever your motivation, making your own condensed cream of chicken soup is quick, thrifty and easy.
How to Make Condensed Cream of Chicken Soup
Combine milk, cornstarch, bouillon, onion, garlic, basil, thyme and pepper into a bowl.
Store in an airtight container in the refrigerator until you're ready to use it. This mix serves as the basis for nine cans of condensed cream soup.
Add 1 1/4 cups water to a saucepan and heat on medium.
Add carrot, mushrooms and peas to the hot water and allow to simmer for 15 to 20 minutes.
Add chicken to pot, and allow to heat through.
Add 1/3 cup of the cream soup mix to simmering water and stir thoroughly until thickened.