Cream of Chicken Condensed Soup

Thanksgiving is upon us and those green bean casseroles will appear on the tables across America. If you would like to make it from scratch, without opening a can of soup, here’s a recipe for cream of chicken soup, one of the most used condensed soup varieties. To make cream of anything else, substitute the broth for another type. For cream of mushroom, cook some mushrooms down in the butter, then add the flour and some cream.

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Cream of Chicken Condensed Soup

makes the equivalent to one can of soup

3 Tbs butter
3 Tbs white flour
½ cup chicken stock
½ cup milk
Salt and pepper

Melt the butter in a small saucepan over medium heat then add the flour. Cook, stirring rapidly, until the mixture is thick.

Add the chicken stock and whisk until smooth, then add the milk. Bring to a simmer and cook, stirring, until thickened. Remove from the heat and add salt and pepper to taste.

This will keep for a couple days in the fridge, but it’s best to use it the day you make it.

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