Cream of Chicken Soup Substitute
Cream of Chicken Soup Substitute
15 mins
Serves 1
Directions
- 1Melt the butter in a small sauce pan over medium-low heat.
- 2Melt the butter in a small sauce pan over medium-low heat.
- 3Melt the butter in a small sauce pan over medium-low heat.
- 4When melted, whisk in the flour and continue whisking until smooth and bubbly.
- 5When melted, whisk in the flour and continue whisking until smooth and bubbly.
- 6When melted, whisk in the flour and continue whisking until smooth and bubbly.
- 7Slowly whisk in the chicken broth and milk.
- 8Slowly whisk in the chicken broth and milk.
- 9Slowly whisk in the chicken broth and milk.
- 10Bring to a gentle boil, whisking constantly, until the soup thickens.
- 11Bring to a gentle boil, whisking constantly, until the soup thickens.
- 12Bring to a gentle boil, whisking constantly, until the soup thickens.
- 13Add salt and pepper to taste.
- 14Add salt and pepper to taste.
- 15Add salt and pepper to taste.
Ingredients
- 1 tablespoon flour
- 1 tablespoon flour
- 1 tablespoon flour
- 3 tablespoons butter
- 3 tablespoons butter
- 3 tablespoons butter
- 0.5 cup chicken broth
- 0.5 cup chicken broth
- 0.5 cup chicken broth
- 0.5 cup milk
- 0.5 cup milk
- 0.5 cup milk
- to taste salt and pepper
- to taste salt and pepper
- to taste salt and pepper
Equipment
small sauce pan
Tips
- This substitute is equivalent to one 10 ounce can of soup when used in recipes calling for canned soup.
- Can be made gluten-free using Bob's Red Mill 1 to 1 Gluten Free Baking Flour.
- Can be made lactose-free.