Clean Cream of Chicken Soup2014-01-03
- 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.
- 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
Melt the butter in a saute pan over medium-low heat. When melted, whisk in the flour and continue whisking until smooth and bubbly.
Remove from the heat and slowly whisk in the chicken broth and milk.
Return to the heat and bring to a gentle boil, whisking constantly, until the soup thickens. Add Spike seasoning, salt and pepper to taste.
*Optional: top with fresh chopped parsley.