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Homemade Cream of Chicken Condensed Soup

Source of Recipe

"The Southern Pantry Cookbook" by Jennifer Chandler


Recipe Introduction

"I am a big fan of making my own homemade base for recipes that call for canned soups. The homemade version tastes fresher and has none of the additives and extra sodium that accompany canned soups. Making homemade bases is so simple and takes just minutes. I guarantee it is worth it!"

List of Ingredients

â—¦ 2 tablespoons unsalted butter
â—¦ 2 tablespoons all-purpose flour
â—¦ ½ cup milk
â—¦ ½ cup chicken stock
â—¦ Kosher salt and freshly ground black pepper


Recipe

Melt the butter in a medium saucepan over medium-low heat. When the butter starts to foam, add the flour and cook, whisking until golden brown, 2 to 3 minutes.

While continuing to whisk, gradually add the milk and the chicken stock. Over medium-high heat, bring the mixture to a boil. Reduce the heat to medium-low and simmer, whisking constantly, until the mixture thickens, 5 to 8 minutes. Season with salt and pepper to taste.


Makes a little over 1 cup,
the equivalent of 1 (10.75-ounce) can of soup



• Variation:
For cream of mushroom, cook 1 cup finely diced mushrooms in the butter before adding the flour, milk, and stock.