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Condensed Cream of Chicken Soup
Cook Time: 6 mins
Ingredients
- 6 tablespoons salted butter
- 6 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup whole milk
- 1⁄2 teaspoon black pepper
- 1 teaspoon garlic salt or 1/2 teaspoon garlic powder and 1/2 teaspoon salt
Directions
- In a small saucepan, melt butter over medium-low heat.
- Add flour and whisk together to make a roux and cook for 2 minutes.
- Pour in the chicken broth and milk, and whisk until smooth.
- Bring to a simmer and cook until the mixture thickens about 3 to 4 minutes. Stir in garlic salt and pepper.
- Remove from heat and use as you would a regular can of condensed soup.
Notes
This recipe makes the equivalent of 2 small cans of cream of chicken soup.
Store in an air-tight container for up to five days in the refrigerator.