How to Make Cream of Chicken Soup
Why buy cream of chicken soup in a can with its unpronounceable ingredients and weird chicken bits floating in it, when you can make your own in just a few minutes using pantry staples.
Equipment
- 1 small pot
Ingredients
- 3 T butter
- 3 T flour
- 1/2 c chicken broth I like to use low sodium broth this
- 1/2 c milk I use 1%
- 1/4 t garlic powder
- 1/8 t onion powder
- 1/4 t salt
- 1/4 t pepper
Instructions
- In a small sauce pan over medium heat, melt 3T of butter.
- Once melted, whisk in 3T of flour. It will get thick which is ok.
- Add in 1/2c milk, 1/2c chicken broth, 1/4t garlic powder, 1/8t onion powder, 1/4t salt and 1/4t pepper. Stir.
- Bring to boil and let simmer a few minutes until it thickens up, stirring frequently to prevent scorching.
- Remove from heat. Use immediately or store in an airtight container in the refrigerator for up to 5 days.
Notes
This makes the equivalent to one 10.5oz can of soup. If you need more, simply double or triple this recipe.
Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 1Calories: 74kcalCarbohydrates: 4gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 16mgSodium: 227mgPotassium: 54mgFiber: 1gSugar: 1gVitamin A: 214IUVitamin C: 1mgCalcium: 29mgIron: 1mg
Tried this recipe?Let us know how it was!