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Homemade Cream of Chicken Soup
Sauce

Homemade Cream of Chicken Soup

15 minServes 4Nutri-Score D€
from @bossladykitchenoc1 import0 cooked
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what you need

Ingredients

4 people
  • salted butter (4 tablespoons)Dairy56 g
  • all-purpose flour (half a cup)Grains60 g
  • milk (1 cup, plus more to thin if needed)Dairy240 ml
  • roasted chicken bouillon paste (1 teaspoon (Better than Bouillon))Pantry5 g
  • chicken broth (up to 3 cups, added after the flour and butter have cooked a little)Pantry720 ml
  • onion powder (half a teaspoon)Spices1 g
  • garlic powder (half a teaspoon)Spices1 g
  • black pepper (quarter of a teaspoon, ground)Spices500 mg
  • salt (a pinch)Spices1 g

per serving

Nutrition

185kcal

Carbs
15 g
Proteins
3 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Whisk

step by step

Method

  1. Melt the butter

    • Melt the salted butter in a saucepan over medium heat.
    Step 1

  2. Make the roux

    • Add the all-purpose flour and whisk until the mixture is soft and no longer dry.
    Step 2

  3. Add the broth and milk

    • Pour in the chicken broth gradually, whisking constantly.
    • Slowly add the milk while whisking so no lumps form.
    Step 3

  4. Season the soup

    • Stir in the roasted chicken bouillon paste.
    • Add the onion powder, garlic powder, black pepper and salt, then whisk to combine.
    Step 4

  5. Adjust and store

    • If the soup is too thick, whisk in a little more milk.
    • Use in your recipes, keep in the refrigerator for a week or freeze for up to four months.
    Step 5
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