Description
This Cream of Chicken Soup recipe is a creamy and flavorful alternative to store-bought condensed soup. Made with simple ingredients and easy steps, it’s perfect for any comforting meal.
Ingredients
Units
Scale
Main Ingredients:
- 4 tablespoons butter
- 1/2 cup + 2 tablespoons flour
- 2 cups chicken broth
- 1 chicken bouillon cube or 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
Instructions
- Temper the milk: Microwave milk for 45 seconds to prevent curdling. Set aside.
- Melt butter: In a saucepan, melt butter until foamy.
- Add flour: Gradually add flour, whisk for 3-5 mins.
- Add broth and milk: Whisk in chicken broth, warm milk, and seasonings.
- Thicken: Bring to a near boil until thickened. Remove from heat.
- Strain: For a smooth consistency, strain the mixture.
Notes
- Chicken bouillon adds concentrated flavor.
- Reduce sodium by using unsalted butter and reduced-sodium broth.
- Refrigerate for up to 1 week or freeze for up to 4 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 30 mg