How to Make Delicious Gravy Using Cream of Chicken Soup

A lot of people eat gravy with their favorite foods, like mashed potatoes, turkey, roast beef, and biscuits. Even though you can make gravy from scratch, it’s easy and takes much less time to use cream of chicken soup instead. This easy-to-find pantry item gives gravy rich flavor, creaminess, and depth with little work.

Benefits of Using Cream of Chicken Soup for Gravy

There are several advantages to using canned cream of chicken soup to make gravy:

• Saves time – No need to make a roux or stock from scratch. Open the can and you have a gravy base in seconds.

• Adds flavor – Cream of chicken soup contains chicken stock, onions, carrots, celery, and cream, infusing gravy with savory flavor.

• Gives the gravy texture—The soup thickens it nicely without using flour or cornstarch. Its creamy texture is perfect for gravy.

• Uses pantry staples – Cream of chicken soup is shelf-stable and easy to keep on hand for quick meals.

• Versatile – Can make beef or turkey gravy too using cream of mushroom or cream of celery soup

• Adjustable consistency – Gravy can be thinned or thickened easily with milk or flour.

• Minimal dirty dishes – No need for a roux or straining stock. Just open a can and go!

Tips for Making Gravy with Cream of Chicken Soup

Follow these tips for flawless gravy using canned soup:

• Use whole cream soups – Condensed soups will make gravy too thick. Opt for a 10.5-ounce can of undiluted cream of chicken soup.

• Whisk well – Thoroughly whisk the soup before adding to hot liquid to prevent lumps.

• Simmer—Once the soup is added, let the gravy simmer for 5 to 10 minutes to mix the flavors and get the consistency you want.

• Season carefully – Taste the gravy before adding extra salt, pepper, herbs, or spices, since the soup already contains seasoning.

• If you need to thin it out, slowly stir in milk, stock, wine, or water until you get the consistency you want.

• Thicken if needed – For thicker gravy, stir in a flour slurry of equal parts flour and water simmered briefly.

• Strain for smoothness (optional) – For silky smooth gravy, pour through a fine mesh strainer after simmering.

• Make ahead and reheat – Gravy thickens upon cooling. Thin with stock or water when reheating if needed.

Step-by-Step Instructions

Making gravy with cream of chicken soup is simple:

Ingredients:

• 1 10.5-ounce can cream of chicken soup
• 1 cup chicken or turkey pan drippings
• 1/2 cup milk, broth, or water, plus more as needed
• Salt, pepper, herbs to taste

Steps:

1. In a small bowl, whisk the cream of chicken soup until smooth.

2. In a medium saucepan over medium heat, pour in the pan drippings from roasting chicken or turkey. Bring drippings to a simmer, scraping browned bits from the bottom of the pan.

3. Gradually whisk in the cream of chicken soup until incorporated.

4. Stir in 1/2 cup milk, broth, or water. Reduce heat and simmer gravy for 5-10 minutes, until heated through and thickened.

5. Season to taste with salt, pepper, poultry seasoning, sage, rosemary, or other herbs.

6. If gravy seems too thick, whisk in more liquid as needed, 1-2 tablespoons at a time, until desired consistency is reached.

7. For smooth gravy, pour through a fine mesh strainer before serving.

8. Serve gravy warm over biscuits, mashed potatoes, stuffing, turkey, chicken, or beef.

And that’s it! With just a few pantry staples, you can whip up delicious homemade gravy in minutes using cream of chicken soup. This savory gravy is ideal for holidays, weeknight dinners, or anytime you need a little extra flavor and creaminess. Adjust herbs and spices to complement whatever you are serving the gravy with. Happy gravy making!

FAQs About Making Gravy with Cream of Chicken Soup

What if I don’t have pan drippings?

No pan drippings? No problem! Simply substitute chicken or turkey broth for the pan drippings. For extra flavor, sauté onions, carrots, and celery first before adding the soup and broth.

Can I use cream of mushroom or celery soup instead?

Absolutely! Use cream of mushroom soup for beef gravy or cream of celery soup for turkey or chicken gravy. Just adjust seasonings accordingly.

What liquids work well for thinning gravy made with soup?

Chicken or turkey broth, milk, white wine, vermouth, and water all help thin out gravy made with cream soup. Add gradually until desired consistency is reached.

What flour-to-water ratio should I use for a flour slurry?

A 1:1 ratio works well, meaning 1 tablespoon flour whisked together with 1 tablespoon water. Mix the slurry into simmering gravy to thicken.

Should I add cornstarch instead of flour to thicken?

Cornstarch can work but flour helps lend a velvety texture and creates a more stable emulsion for rich, creamy gravy.

Can the gravy be made ahead of time?

Absolutely! Make the gravy up to 3 days in advance. Let cool, then refrigerate until ready to reheat and serve. Add more liquid when reheating as gravy will thicken.

Is gravy made with soup gluten free?

Double check your soup label, but most cream soups are gluten free. For gluten free gravy, use corn starch instead of flour to thicken and tamari instead of soy sauce.

Making gravy from a can of cream of chicken soup is one of the easiest shortcuts to rich, delicious homemade gravy. With just a few additional ingredients and minimal hands-on time, you can elevate any meal with flavorful, creamy gravy made in minutes. Give this simple gravy recipe a try for your next family dinner or holiday meal.