Cream of Chicken Soup

 


Makes 2 10.5 oz cans

  • 4 Tablespoons Butter
  • ½ cup + 2 Tablespoons Flour
  • 2 cups water
  • 3 Tablespoons Better Than Bouillon chicken base
  • 1 cup milk (whole, but any works), slightly warmed
  • 1/3 teaspoon onion powder
  • 1/3 teaspoon garlic salt
  • 1/3 teaspoon salt
  • 1/3 teaspoon pepper

Before starting, have all your ingredients out and ready. 

Melt the butter in a saucepan over medium heat until it starts to foam, about 3 minutes. 

Gradually add the flour, whisk continuously for 3 minutes, until it’s the consistency of wet sand. Add chicken base and 1/3 of the water and whisk well. Add 1/3 more, whisk well. Add the remaining water, warm milk, and seasonings whisking continuously.

Bring to a low boil and continue to whisk until it begins to get very thick. Immediately remove from heat. Soup will continue to thicken upon standing.



Storage:
  • Refrigerate for up to 1 week or freeze for up to 4 months. Mixture may separate slightly once reheated but whisking in a little flour will correct it. 

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