Description
A quick and easy way to make a creamy, thick soup that serves as a perfect substitute for canned condensed soups in your recipes.
Ingredients
Scale
- 1/4 cup Butter (or olive oil)
- 1/3 cup Flour
- 1 cup Chicken broth (low sodium)
- 1/2 cup Milk or half and half
- 1 cup Cooked chicken, finely chopped or shredded
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Garlic powder
- Salt and black pepper to taste
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Sprinkle in the flour and stir constantly for about a minute.
- Pour in the chicken broth slowly while stirring to keep it smooth.
- Add the milk and keep stirring until it thickens, about 3 to 6 minutes.
- Stir in the cooked chicken and seasonings, letting it bubble for another couple of minutes.
- Cool the mixture slightly; it will thicken more as it cools.
Notes
Great for using as a substitute for canned cream soups in casseroles and other dishes. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 2g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 30mg
Keywords: homemade, cream of chicken soup, soup substitute, casseroles