Serves 1
Directions
- 1Melt your butter in a medium-sized pot.
- 2Slowly incorporate your flour until everything is mixed together.
- 3Slowly stir in your chicken broth.
- 4Slowly stir in your milk.
- 5Add in your celery salt, garlic powder, onion powder, and black pepper.
- 6Add in your chicken bouillon powder, cube, or better than bouillon paste.
- 7Bring your soup to just below a boil.
- 8Continue stirring until it thickens. It will continue to thicken after you remove it from heat.
Ingredients
- 4 tbsp butter, salted or unsalted
- 0.25 cup all purpose flour, gluten free will work
- 2 cups chicken broth
- 1 cup whole milk
- 0.5 tsp celery salt
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 1 tsp chicken bouillon or better than bouillon
- 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.
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