This cream of chicken soupis creamy and delicious and can be used as a substitute for canned cream of chicken in any recipe! It is easy to make and tastes much better than the canned version at the store! In fact, this soup is so yummy, you can eat it by itself!
Add the butter to a saucepan and melt it over medium-low heat.
3 tablespoon butter
Whisk in the flour. Continue to whisk for 1-1 ½ minutes to make a roux.
3 tablespoon all-purpose flour
Pour in the chicken stock or broth and milk. *I like to add these gradually, whisking as I slowly pour in the liquids. Add the optional bouillon and whisk lightly until smooth with no remaining lumps.
½ cup chicken stock, ½ cup milk, 1 teaspoon Better Than Bouillon chicken base
Mix in the garlic salt and black pepper, then bring your soup to a simmer and continue until the soup thickens, usually 2-3 minutes.
½ teaspoon garlic salt, ¼ teaspoon black pepper
Remove from heat and use in place of 1 can of cream of chicken soup as needed.
Notes
This recipe can be used in place of 1 can of condensed cream of chicken soup.
In place of garlic salt, you may use ¼ teaspoon salt + ¼ teaspoon garlic powder.
To reduce sodium, use unsalted butter and low-sodium stock or broth. You can also swap the garlic salt for garlic powder if needed.
You should not can this soup because it contains dairy.
Whisking continuously through this process will yield the creamiest soup!
To store: Refrigerate in an airtight jar or container for up to 1 week or freeze for up to 4 months.
To reheat: Reheat in a saucepan over medium-low heat, whisking frequently, until heated through.