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INGREDIENTS
4tablespoonbutter
3tablespoonflour, gluten free if desired
½cupchicken stock
½cupmilk
½teaspoongarlic powder
¼teaspoonground black pepper
INSTRUCTIONS
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.
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.