Description
I love using this Homemade Cream of Chicken Soup whenever a recipe calls for a canned soup. It’s customizable and tastes so much better!
Ingredients
Scale
- 1/4 cup salted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 teaspoons Better Than Bullion Chicken Base
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried parsley
- 1/4 teaspoon onion powder
- 1/2 teaspoon kosher salt
Instructions
- In a small saucepan, melt butter over medium heat.
- Whisk in the flour, and allow to bubble and cook for 2-3 minutes.
- Whisk in the milk, chicken base, basil, thyme, parsley, onion powder, and kosher salt. Continue to heat, whisking frequently. The mixture will thicken as it comes to a low boil after about 5-7 minutes.
- Remove from the heat. Use in recipe as directed, or cover and refrigerate for up to 3 days until ready to use.
Nutrition
- Serving Size: 1 cup
- Calories: 498
- Sugar: 16g
- Sodium: 946mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 11.3g
- Trans Fat: 0.9g
- Carbohydrates: 33g
- Fiber: 0.6g
- Protein: 16g
- Cholesterol: 93mg
