I stopped buying canned soups, years ago, since I much prefer to make mine from scratch. One day, I wanted to make a casserole but didn't have canned cream of chicken soup. It was so simple to make it myself! This freezes well, too.
Course main, Soup
Cuisine American
Author Debby - www.AFeastfortheEyes.net
Ingredients
2 1/2cupschicken broth
1 1/2cupswhole milkdivided
3/4cupflour
1tablespoonseasoning mixor make your own mix: 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, 1 teaspoon salt
Seasoning Mix:
1/2 teaspoon onion powder
1/2teaspoon garlic powder
1/2teaspoonblack pepper
1 teaspoonsalt
Instructions
Combine the chicken broth and 1/2 cup milk in a large saucepan. Bring to a low boil.
Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.
Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers.
Continue to simmer and stir/whisk until the mixture is smooth and thick, 5 to 10 minutes. The mixture will thicken a bit as it cools.