Cream of Chicken Soup DIY

 

• This recipe makes the same as 2 cans cream/chicken soup and is great for casseroles/sauces - mch better for you than canned.
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  4 Tablespoons Butter
• ½ cup + 2 Tablespoons Flour
•  2 cups Chicken Broth
• 1 chicken bouillon cube or 1 teaspoon Better Than Bouillon, optional- see notes
• 1 cup milk, preferably whole but any kind works
• 1/3 teaspoon celery salt 
• 1/3 teaspoon onion powder
• 1/3 teaspoon garlic powder
• 1/3 teaspoon salt
• 1/3 teaspoon pepper

Instructions

• Note: It’s important to whisk continuously throughout this process to ensure the smoothest possible consistency.
• Temper the milk by microwaving it for 45 seconds. This prevents curdling but also prevents lumps from forming when it’s added. Set aside.
• 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.