Have you ever planned on making a casserole but find you’re completely out of canned cream of chicken soup? Who wants to drive to the store just for that? No need to worry! Here’s a homemade version that is easy, tasty, and with less preservatives than the canned lump version. I loathe recipe sites that spend a day telling you all about the recipe and how the cook feels about it before you get to the actual recipe, so right up front: here it is!
- 4 TBS Butter
- 4 TBS Flour
- 1 tsp Chicken Bouillon
- 1 Cup Milk
In a small saucepan, melt 4 TBS butter with 1 tsp Chicken Bouillon. When that gets bubbly, stir in 4 TBS of flour. Mix with a wire whisk, then pour in 1 cup of milk. Cook and whisk until smooth and thickened in about 1 minute. Viola! Cheaper, better, fresher, cream of chicken soup that can be used in any dish that calls for the canned stuff.
For visual learners like me, here’s the directions with pictures!
This post took longer to write than making the actual cream of chicken soup did. Enjoy!