This homemade condensed Cream of Chicken Soup is easy to make in just minutes with a few spices and pantry ingredients. Eaten all by itself or in your favorite casserole, it's a much-needed improvement on canned soup.
Poultry seasoning: Make it yourself with sage, thyme, rosemary, marjoram, and a little bit of nutmeg or substitute store-bought.
To use in a recipe: Use the full in your recipes exactly as you would use canned condensed soup.
To eat as a soup: Add 1 cup chicken broth or water and heat until piping hot. You'll have 2 (1-cup) servings.
Freezing: Let the soup cool completely, then portion it out into freezer-safe containers. Leave about an inch at the top for expansion. When you thaw it out, give it a good whisk to blend everything up again.
Canning: Unfortunately, this recipe isn't a good candidate for home canning. But it freezes well, which is the next best thing.