Cream of Chicken Soup
This homemade Cream of Chicken Soup is so quick, easy and versatile. Perfect for all of your recipes from casseroles, to soups, to stews and more! A much healthier option than store-bought canned condensed soup!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 10 oz 1x
- Category: Soup & Salad
- Method: Stovetop / whisk
- Cuisine: American
Ingredients
Scale
- 1/4 cup butter
- 1/2 cup milk
- 1/4 cup all-purpose flour
- 1/2 cup chicken stock (how to make homemade chicken stock)
- 1/2 tsp garlic powder
- One half teaspoon salt
- One half teaspoon black pepper
- 1/2 tsp onion powder
(OR 2 tsp seasoning salt rather than the above seasonings)
Instructions
- Heat the butter in a heavy bottomed stock pot, over medium heat.
- Whisk in the flour and cook for 1 minute, this removes the raw flour taste. A thick paste will form (called a Roux).
- Slowly whisk in the chicken stock. After the chicken stock is well combined in the roux, whisk in the milk, pouring slowly, and add in seasonings (or seasoned salt).
- While still on medium heat, whisk until the soup comes to a boil again, and cook until it’s thickened. This takes about 2-5 minutes. Remove from heat.
- Use your homemade cream of chicken soup from this point in any recipe, or freeze it for your make ahead meal plans.
Find it online: https://dontwastethecrumbs.com/homemade-cream-of-chicken-soup/
