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
- 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.
