Ingredients
Method
- In a small saucepan, melt butter over medium-low heat.
- Add flour, and whisk together to make a roux (about 1 to 2 minutes)
- Add the chicken broth and ½ cup of the milk. Stir to combine everything well.
- Bring to a low boil and then stir in garlic powder.
- Continue to simmer and stir/whisk until the mixture is smooth and thick, 3-5 minutes. The mixture will thicken more as it cools.
- Remove from heat, stir in the pepper and use as you would a regular can of condensed soup.
Nutrition
Video
Notes
- This recipe can be used to substitute for one can of cream condensed soup in any recipe. The recipe comes out with about 1 cup of thick cream of chicken soup.
- Salt - If the chicken broth is already salted then skip the salt entirely or add to taste.
- How to store. Make a double batch of this cream of chicken soup and keep refrigerated in a mason jar or similar for up to a week (freeze for up to 4 months). The mixture will separate but after reheating and thoroughly whisking will return the initial texture. Add a little milk if needed along the way.