D.I.Y. Cream of Chicken Condensed Soup
A perfect replacement for canned ‘Cream of…’ soups, this D.I.Y. recipe cuts out all the preservatives when freshly made for any recipe that requires a creamed soup.
Tip: Substitute vegetable or beef broth as desired, or when needed to accommodate a variety of different recipes!
- 3 Tbsp Butter
- 3 Tbsp White Flour, Rice Flour, or Gluten Free Flour
- 1/2 Cup Chicken Stock
- 1/2 Cup Milk or Almond Milk
- Sea Salt and Pepper, to taste
Melt the butter in a small saucepan over medium heat then add the flour. Cook, stirring rapidly, until the mixture is thick.
Add the chicken stock and whisk until smooth, then add the milk. Bring to a simmer and cook, stirring, until thickened.
Remove from the heat and add salt and pepper to taste. This will keep for a couple days in the fridge, but it's best to use it the day you make it.