Cream of Chicken Soup
I grew up eating many recipes that contained the obligatory canned cream of chicken. This recipe is a homemade substitution for that ingredient. I opted for garlic and onion powder instead of the actual vegetables to create a more smooth final product. Feel free to use the vegetables if you choose to. This recipe can be used as a substitute for recipes that call for cream of chicken soup, like Chicken Enchiladas (click here for recipe).
Servings: 3 cups
Ingredients
- 5 tablespoons unsalted butter
- 1/4 cup unbleached all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 cups chicken stock, (see below for recipe links)
- 1/4 teaspoon garlic powder
- 1 teaspoon kosher salt
- pinch onion powder
Instructions
- Gently warm the whole milk, cream and chicken stock. (I place mine in a large glass measuring cup and heat for 2 minutes in the microwave)
- In a large pan, melt the butter over medium heat. Once melted, add the flour, one tablespoon at a time, constantly whisking. Cook for about 5-7 minutes, or until lightly golden, but not browned.
- Slowly pour the chicken stock mixture into the roux, about ½ cup at a time, whisking constantly. Stir the mixture until it thickens (about 10-15 minutes). Be sure to stir continually or the flour will stick to the bottom of the pan and burn.
- Remove the pan off the heat and add the garlic powder, kosher salt and onion powder. Stir well.
Notes
For Instant Pot Chicken Stock, click here. For a stovetop Chicken Stock, click here.
