Cream of Chicken Soup
Made with just six basic pantry staples, this wholesome cream of chicken soup substitute is the perfect un-processed version of canned soup. Use it in all your favorite recipes that call for cream of chicken soup.
Servings: 10 ounces
Ingredients
- 1 tablespoon unsalted butter
- 3 tablespoons all-purpose flour
- ½ cup chicken broth
- ½ cup 2% milk
- salt and fresh ground black pepper to taste
Instructions
- Melt the butter in a saucepan over medium medium-low heat.
- Add the flour to the melted butter and whisk until smooth; continue to cook and whisk for 1 minute.
- Slowly pour in the chicken broth and whisk.
- Whisk in the milk.
- Bring mixture to a boil while constantly whisking.
- Continue to whisk until mixture begins to thicken.
- Season with salt and pepper; taste and adjust.
- Remove from heat.
- Use immediately or let cool; then store in the fridge, or the freezer.
Nutrition
Serving: 1ounce | Calories: 25kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 49mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
