Description
This homemade cream of chicken soup is a rich and flavorful base made from scratch using simple ingredients like butter, flour, milk, and aromatic herbs. Perfect as a comforting soup on its own or as a versatile ingredient for casseroles and sauces, this recipe delivers creamy texture and delicious taste without any canned preservatives.
Ingredients
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
- Melt Butter: In a small saucepan over medium heat, melt the salted butter completely, preparing the base for the roux.
- Make Roux: Whisk in the all-purpose flour thoroughly and continue cooking for 2-3 minutes, allowing the roux to bubble and cook to remove the raw flour taste without browning it.
- Add Liquids and Seasonings: Gradually whisk in whole milk along with Better Than Bullion Chicken Base, dried basil, thyme, parsley, onion powder, and kosher salt. Keep whisking frequently as you heat the mixture.
- Thicken Soup: Continue heating the mixture until it reaches a low boil, which will take approximately 5-7 minutes. The soup will thicken to a creamy consistency as it heats.
- Finish and Store: Remove from heat once thickened. Use immediately in your recipe or cover and refrigerate for up to 3 days for later use.
Notes
- Stir constantly when adding milk to prevent lumps and ensure a smooth soup base.
- Adjust seasoning to taste if you prefer more or less salt or herbs.
- This cream of chicken soup can be used as a base for casseroles, gravies, or served as a creamy soup.
- Store leftovers in an airtight container refrigerated for up to 3 days.
- Reheat gently on stovetop while stirring to maintain creamy texture.
