Cream of Chicken Soup
This easy recipe is a great substitute for canned cream of chicken.
Servings: 6
Ingredients
- 8 tablespoons unsalted butter
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1 3/4 cups low-sodium chicken stock
- 3/4 cup whole milk
- 2 teaspoons Better Than Bouillon or 2 bouillon cubes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon poultry seasoning
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Melt the butter in a saucepan set over medium-low heat, then whisk in the flour. Continue whisking until the roux has a nutty fragrance, 2-5 minutes.8 tablespoons unsalted butter, 1/2 cup plus 2 tablespoons all-purpose flour
- Slowly whisk in the chicken stock, then whisk in the milk, Better Than Bouillon, garlic powder, onion powder, poultry seasoning, salt and pepper.1 3/4 cups low-sodium chicken stock, 3/4 cup whole milk, 2 teaspoons Better Than Bouillon, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon poultry seasoning, 1/2 teaspoon fine sea salt, 1/4 teaspoon ground black pepper
- Turn the heat up to medium-high and whisk constantly until the liquid is almost boiling, 5-6 minutes. Once thick, remove from the heat (it will continue to thicken slightly as it cools).
- Portion into containers and let cool. Refrigerate for up to one week or store in freezable soup containers such as SouperCubes.
Notes
- Makes approximately 23 ounces.
