Easy Homemade Cream of Chicken Soup

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!

Ingredients:

4 TBS Butter
4 TBS Flour
1 tsp Chicken Bouillon
1 Cup Milk

Directions:

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!