Cream of Chicken Soup
A simple and delicious recipe to substitute for canned cream of chicken soup in your favorite recipes.
Equipment
- Medium stock pot or large saucepan
- measuring cups
- measuring spoons
- whisk
- large spoon
Ingredients
- ½ c butter (1 stick)
- 1 c flour
- 4 c chicken broth
- 2 c milk warmed
- ½ tsp celery salt
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp sea salt
- ¼ tsp black pepper
Instructions
- Melt the butter over medium until fully melted and whisk in the flour slowly until fully incorporated.
- Continue to whisk flour for a few minutes until it smells nutty.
- Turn the temperature to low and slowly whisk in the chicken broth and milk.
- Whisk in the seasonings and turn the heat back up to medium.
- Continue whisking to make sure it doesn't stick to the pan or form clumps. Let it reach near boiling and turn the heat off.
- Continue whisking while it cools to distribute the heat and prevent clumping.