Description
This recipe is a quick and easy substitute for condensed cream of chicken soup.
Ingredients
Scale
- 4 tablespoons butter
- ½ cup + 2 tablespoons flour
- 2 cups chicken broth
- 1 chicken bouillon cube (or 1 teaspoon Better Than Bouillon, optional)
- 1 cup milk (preferably whole but any kind works)
- ⅓ teaspoon EACH: celery salt, onion powder, garlic powder, salt, pepper
Instructions
- Temper the milk by microwaving it for 45 seconds. This prevents curdling but also prevents lumps from forming when it’s added. Set aside.
- Melt the butter in a saucepan over medium heat. Let it fully melt and wait until it starts to foam, about 3 minutes.
- Gradually add the flour, whisk continuously for 3-5 minutes, until it’s the consistency of wet sand. Remove from heat.
- Add 1/3 of the chicken broth and whisk well. Add 1/3 more, whisk well.
- Add the remaining chicken broth, chicken bouillon, warm milk, and seasonings, whisk continuously.
- Return to heat and bring to a near boil. Continue to whisk until it begins to get very thick. Immediately remove from heat.
- Soup will continue to thicken upon standing.
- If possible, run the mixture through a fine mesh strainer for a super-smooth consistency.
- Use as a direct substitute for condensed cream of chicken soup, this recipe makes enough for two (10 oz.) cans.
Notes
- It’s important to whisk continuously throughout this process to ensure the smoothest possible consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 can
- Calories: 75
- Sugar: 1g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg