Cream of Chicken Soup

Serves 1
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Directions

  1. 1Melt your butter in a medium-sized pot.
  2. 2Melt your butter in a medium-sized pot.
  3. 3Melt your butter in a medium-sized pot.
  4. 4Slowly incorporate your flour until everything is mixed together.
  5. 5Slowly incorporate your flour until everything is mixed together.
  6. 6Slowly incorporate your flour until everything is mixed together.
  7. 7Slowly stir in your chicken broth.
  8. 8Slowly stir in your chicken broth.
  9. 9Slowly stir in your chicken broth.
  10. 10Slowly stir in your milk.
  11. 11Slowly stir in your milk.
  12. 12Slowly stir in your milk.
  13. 13Add in your celery salt, garlic powder, onion powder, and black pepper.
  14. 14Add in your celery salt, garlic powder, onion powder, and black pepper.
  15. 15Add in your celery salt, garlic powder, onion powder, and black pepper.
  16. 16Add in your chicken bouillon powder, cube, or better than bouillon paste.
  17. 17Add in your chicken bouillon powder, cube, or better than bouillon paste.
  18. 18Add in your chicken bouillon powder, cube, or better than bouillon paste.
  19. 19Bring your soup to just below a boil.
  20. 20Bring your soup to just below a boil.
  21. 21Bring your soup to just below a boil.
  22. 22Continue stirring until it thickens. It will continue to thicken after you remove it from heat.
  23. 23Continue stirring until it thickens. It will continue to thicken after you remove it from heat.
  24. 24Continue stirring until it thickens. It will continue to thicken after you remove it from heat.

Ingredients

  • 4 tbsp butter, salted or unsalted
  • 4 tbsp butter, salted or unsalted
  • 4 tbsp butter, salted or unsalted
  • 0.25 cup all purpose flour, gluten free will work
  • 0.25 cup all purpose flour, gluten free will work
  • 0.25 cup all purpose flour, gluten free will work
  • 2 cups chicken broth
  • 2 cups chicken broth
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1 cup whole milk
  • 1 cup whole milk
  • 0.5 tsp celery salt
  • 0.5 tsp celery salt
  • 0.5 tsp celery salt
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 1 tsp chicken bouillon or better than bouillon
  • 1 tsp chicken bouillon or better than bouillon
  • 1 tsp chicken bouillon or better than bouillon
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper

Equipment

medium sized potwhiskairtight container

Tips

  • If you have dietary restrictions, you can use plant-based alternatives or gluten-free flour.
  • You can use better than bouillon instead of chicken bouillon or skip it entirely.
  • This batch makes about two 10.5 oz cans of cream of chicken soup.
  • Store in an airtight container for one week in the refrigerator, or up to 4 months in the freezer.
Cream of Chicken Soup | Clip Recipe