Cream of Chicken Soup Substitute
A thick, creamy stovetop sauce of butter, flour, chicken broth, and milk that stands in for one can of condensed soup.
Equipment
- Small saucepan
- Flat whisk
Ingredients
Main Ingredients
- 1 tbsp unsalted butter
- 3 tbsp all purpose flour
- ½ cup low sodium chicken broth
- ½ cup 2 percent milk
- ¼ tsp kosher salt
- ⅛ tsp freshly ground black pepper
Instructions
Cooking
- Make the roux. Melt the butter over medium low heat, whisk in the flour, and cook for 1 minute.
- Add liquids. Slowly whisk in the broth, then the milk, until smooth.
- Thicken. Bring to a boil, whisking constantly, until thick enough to coat a spoon.
- Season. Add salt and pepper, taste, and use right away or cool before storing.
Notes
Substitutions: Almond milk and a dairy free butter can replace the milk and butter.
Tips: Whisk nonstop and double the batch for a large casserole.
Storage: Refrigerate up to 3 days. Do not freeze.