Clean Cream of Chicken Soup

2014-01-03
soup
  • Yield : 2 cups
  • Prep Time : 0m
  • Cook Time : 15m
  • Ready In : 15m

This recipe is adapted from one I found on: http://www.bunsinmyoven.com/2011/05/04/cream-of-chicken-soup-substitute/ I spiced it up a bit and like to use it in place of canned soup by itself or in casseroles; so much healthier.

Ingredients

  • 1 1/2 T. flour
  • 6 T. tablespoons butter
  • 1 c. chicken broth, best if homemade
  • 1 c. organic whole milk
  • 1/4 tsp. Spike Seasoning
  • salt and pepper, to taste

Method

Step 1

Melt the butter in a saute pan over medium-low heat. When melted, whisk in the flour and continue whisking until smooth and bubbly.

Step 2

Remove from the heat and slowly whisk in the chicken broth and milk.

Step 3

Return to the heat and bring to a gentle boil, whisking constantly, until the soup thickens. Add Spike seasoning, salt and pepper to taste.

Step 4

*Optional: top with fresh chopped parsley.

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