Cream of Chicken Soup

Want an alternative to the junky ingredients that you find in the cream of chicken soups on the grocery store shelf? This recipe is quick and easy and serves as as direct substitute for store-bought, canned cream of chicken soup. We often make a double or even triple batch and freeze it to have on hand for next time we're making soup or a casserole that calls for Cream of Chicken. To make it, you'll need:

• 4 tablespoons butter
• ½ cup + 2 tablespoons flour
• 2 cups Bios Chicken Broth (See recipe https://eatbios.com/blogs/recipes/bone-broth)
  
• 1 cup milk, preferably whole (We use raw, cream-top milk at our house)
• 1/3 teaspoon celery salt (optional)
• 1/3 teaspoon onion powder
• 1/3 teaspoon garlic powder
• 1/3 teaspoon salt
• 1/3 teaspoon pepper

Ideally, allow the milk to come to room temp before beginning to make the soup. Warmer milk prevents curdling and keeps lumps from forming when the milk is added into the soup mixture.

Melt the butter over medium heat in a medium-sized saucepan. It should totally melt and begin to foam in about 3 minutes.

Gradually add in the flour, whisking continuously for 3-5 minutes. The mixture should be lightly browned and be the consistency of wet sand. Turn off the heat.

Add the chicken broth in thirds, whisking well throughout each addition. Add the milk and seasonings, continuing to whisk throughout.

Turn heat back on and bring the mixture to a near boil, whisking until it begins to thicken. Remove from heat. Soup will continue to thicken as it cools.

And that's it! We put our soup in old pasta jars & freeze it--but we'd guess it could be canned as well, which will be the next thing we try!

Use this soup in any recipe that calls for Cream of Chicken. One batch = two 10.5 oz. cans of soup.