Homemade Cream of Chicken Soup
This homemade cream of chicken soup is the perfect additive for your holiday recipes without all of the extra ingredients. On average, the canned stuff has a whopping 21 ingredients, where this one has five ingredients plus a few spices. Store it for 4-5 days in the fridge and up to three months in the freezer.
Homemade Cream of Chicken Soup
Homemade version of a classic comfort recipe additive
Ingredients
- 3 tbsp All-purpose flour
- 3 tbsp unsalted butter
- 2 cups chicken stock
- 1 cup milk
- 1 tsp celery seed
- 1 tsp salt
- ½ tsp pepper
Instructions
- To a saucepan on medium heat, melt butter and add in flour, stirring consistently until flour is cooked through and a pasta like texture is formed. This should take about 90 seconds.
- Slowly pour in chicken stock, ⅓ cup at a time, ensuring to stir the entire time so that no lumps form.
- Allow this to thicken and cook for about 3 minutes. Mixture should be thicker than a gravy.
- Turn heat off and add in milk and whisk until smooth. Follow with seasonings and stir to combine.
- Store in an airtight jar and allow this to come to room temperature before storing in the refridgerator.
