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Homemade Condensed Cream of Chicken Soup
Homemade Condensed Cream of Chicken Soup
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Cook Time:
45 minutes
Total Time:
45 minutes
Homemade creamy chicken soup made with fresh ingredients, perfect for any recipe or as a comforting meal on its own.
Ingredients:
  • 4 chicken thighs, skin-on and bone-in (about 1 1/2 pounds)
  • 2 tablespoons olive oil
  • 1/3 cup finely chopped onion
  • 2 large cloves garlic, minced
  • 3 cups water
  • 1/4 cup all-purpose flour
  • 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup heavy cream
Instructions:
  • Prepare the chicken thighs: Season them generously with salt and pepper. Heat oil in a deep pan over medium-high heat until shimmering. Add the thighs, skin side down, and cook for 5 minutes until golden brown. Reduce heat to medium and cook undisturbed for 15 minutes. Flip and cook for an additional 5 minutes until the skin is crispy and golden, and the chicken has rendered approximately 1/4 cup of fat. Adjust heat if needed to prevent burning. Set aside any excess fat and continue cooking until the fat is completely rendered.
  • While you wait, heat 3 cups of water in a medium saucepan over medium-high heat with a bay leaf and a generous pinch of salt until boiling.
  • After rendering the fat from the chicken thighs, transfer them to a pot of boiling water, ensuring they are completely covered. Let it simmer gently for 9-11 minutes until fully cooked. Skim off any foam from the surface.
  • Remove the chicken from the pot and set aside to cool. Strain the stock through a fine mesh strainer into a liquid measuring cup. Measure out 2 1/4 cups of stock, adding water if necessary. Save any extra stock for another use.
  • Heat the rendered chicken fat over medium heat. Gradually whisk in flour until a white paste forms. Continue whisking until the roux turns golden, about 5 minutes. Stir in chopped onion and minced garlic; whisk for an additional 5 minutes until onions are cooked through. The mixture may appear crumbly - that's normal.
  • Prepare the creamy soup base: Whisking continuously, gradually pour the 2 1/4 cups of stock into the pan with the roux until smooth. The mixture may start off as a thick paste with onion clumps, but continue whisking as you add the stock. Initially, it may appear slightly watery with some fat around the edges, which is normal. Once all the stock is incorporated, increase the heat to medium high and whisk for approximately 8 minutes until the consistency is thicker than syrup yet thinner than ketchup. Reduce heat to medium and keep the soup warm while shredding the chicken, stirring occasionally.
  • Add the chicken: Remove the meat from two chicken thighs and finely chop it, yielding 3/4 to 1 cup of chicken meat. Reserve the remaining two chicken thighs for future use.
  • Complete the soup by gently incorporating the heavy cream. Adjust seasoning with more salt and pepper to suit your taste. Enjoy the soup immediately or refrigerate for up to four days.

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