Homemade Cream of Chicken Soup
This is not my own personal recipe but one that I use very often. I love one pot or pan casserole dishes but I am not a fan of the can cream of soups this recipe help me on both ends. I am not really sure where I got it from but ever since I started making this recipe I was no longer a slave to the can of cream soups :-)I believe the recipe is equivalent to one can of cream of soup. It is fast and every easy.
- 3 Tbsp
- butter, unsalted
- 2 Tbsp
- flour, all purpose, unbleached
- 1/2 c
- 2 tsp
- chicken bouillon granules (or whatever flavor you need)
- 1/2 c
- milk or cream
- 1 pinch
- salt (to taste)
- 2 pinch
- pepper (to taste)
THIS RECIPE IS USED TO TAKE THE PLACE OF CANNED CREAM OF CHICKEN SOUP
1On medium heat melt butter in a small or medium sauce pan.
2While stirring or whisking the butter add flour. Keep stirring or whisking for about 5 mins give or take. You want to get rid of that flour taste.
3While stirring or whisking add the water, milk, bouillon, salt, and pepper and keep stirring or whisking until mixture thickens.
4As it stands it should thicken up more and then you shall have your cream of soup to use for whatever recipe you need.