I hate those cans of condensed soup. Who wants to clutter up their pantry with all the different types, and the sodium count is ridiculous (especially for those of us with high blood pressure).

I use an even simpler version than the recipe you listed here - and healthier too. It uses pantry ingredients you can keep on hand and you can customize the flavors by adding various herbs and flavorings.

Here's the base:

1 1/4 cups low sodium chicken broth
2 tablespoons cornstarch
1/3 cup nonfat dry milk powder

Mix the cornstarch into the chicken broth, then add the dry milk powder. Add whatever flavorings you like to approximate the condensed soup you are subbing.

This mix avoids the fat from using butter and cream, and the sodium from using bouillion cubes.

You can see how I used it for a King Ranch Chicken casserole here - http://www.dontforgetdelicious.com/2009/king-ranch-chicken-casserole/

I use the same DIY recipe mention in the original post but I add one thing: actual chicken. Note: I don't buy chicken especially for the soup, but if I have any lying around (either "fresh" leftovers or the canned variety) I will add it to the soup and pop it in the blender for a minute or two. So delicious!!

This is another recipe that sounds really yummy:

http://www.tammysrecipes.com/homemade_cream_chicken_soup

Enjoy!

My suggestion is to make a roux - equal parts flour and butter. Cook the roux until pale tan, add chicken stock or whatever liquid you wish and boil to thicken. Taste and season.

Being lactose intolerant, I've often used the Kitchn's D.I.Y. Cream of Chicken Condensed Soup as a substitute, using Lactaid milk. It's quick, easy and I don't have to worry about how many pills I need to take in order to eat the dish I'm making! I agree with vmorgs on adding chicken; the added little chicken bits make it even more yummy!

As far as I know, the original use of condensed soups in recipes such as casseroles in the mid-20th Century derives from older French recipes that call for bechamels (aka the "white sauce" this post refers to). I've heard that those condensed "soups" were never actually intended to be soup at all, but simply a bechamel shortcut.

This strikes me as odd, since bechamels are incredibly simple to make. Roux liquid (traditionally milk) = bechamel. Exactly as phoxx describes above.

I also go with the roux. I had to learn how, because condensed soup is non-existent in Lima, Peru. Now that I know how easy it is - and actually more flavorful AND healthier to boot! - I'll never go back.

OK - can someone link to a roux recipe that works for them? I'm really curious about this. Thanks!!

@learnbydesign:

My basic roux is 2 Tbsp. flour cooked into 2 Tbsp. butter. Add 1 cup liquid, whisking to combine. Bring to a bubble, so that it thickens. It gets thicker as it stands, as with most sauces. This ratio makes a gravy like consistency. If you are looking for something thicker like a condensed soup, just use more flour and butter per cup--it will take a little trial and error to get the consistency you are looking for. I'd probably do 5-6 Tbsp each of flour and butter to 1 cup to get that thick, gloppy consistency of a condensed soup. You can always thin it out if it is too thick, but it isn't easy to thicken once you add the liquid--it is sort of like a hair cut--it's always easy to take a little more off than it is to put more on!

This basic recipe can be doubled/tripled/quadrupled, etc.

Does this help?