Homemade Cream of Chicken Soup

 Ingredients

4 Tablespoons butter
1/2 cup + 2 Tablespoons flour
2 cups chicken broth
1 teaspoon Better than Bouillon
1 cup milk
1/3 teaspoon celery salt
1/3 teaspoon onion powder
1/3 teaspoon garlic powder
1/3 teaspoon salt
1/3 teaspoon pepper

  • Note: It’s important to whisk continuously throughout this process to ensure the smoothest possible consistency.
  • 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 the 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.
  • Turn up to medium-high heat, continue to whisk until it begins to get very thick. Immediately remove from heat.
  •  Soup will continue to thicken upon standing.
  • Use as a direct substitute for condensed cream of chicken soup, this recipe makes enough for two (10.5 oz.) cans

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