Cream of Chicken Soup
(from metzj’s recipe box)
Heads and shoulders above the canned stuff and very easy to make.
Source: Somewhere online (from RecipeThing user JulieW8)
Prep time: 5 minutes
Cook time: 15 minutes
Ingredients
- 3 T butter
- 3 T white flour
- 1/2 c chicken stock
- 1/2 c milk
- Salt
- Pepper
Directions
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Melt the butter in a small saucepan over medium heat then add the flour. Cook, stirring rapidly, until the mixture is thick.
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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.
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This will keep for a couple days in the fridge, but it’s best to use it the day you make it.