Screw the canned stuffed, make this cream of chicken soup substitute at home instead!

Ingredients

• 2 tablespoons Unsalted Butter (cut into small pieces)
• 2 tablespoons All-Purpose Flour (sifted)
• 2 cups Low‑Sodium Chicken Stock (homemade or store‑bought)
• 1 cup Whole Milk (2% milk works well)
• 1 cup Cooked Chicken Breast (shredded; optional for extra protein)
• 0.5 teaspoon Salt (adjust to taste)
• 0.25 teaspoon Black Pepper (freshly ground)
• 0.25 teaspoon Garlic Powder
• 0.25 teaspoon Onion Powder
• 1 tablespoon Fresh Parsley (chopped, for garnish)

Instructions

1. Melt Butter

   Place the saucepan over medium heat and add the butter pieces. Stir until fully melted but not browned.

   Time: PT1M

2. Make a Roux

   Sprinkle the sifted flour over the melted butter. Whisk continuously for 1‑2 minutes until the mixture turns a light golden color and smells nutty.

   Time: PT2M

3. Add Chicken Stock

   Gradually pour the chicken stock into the roux while whisking to prevent lumps. Bring the mixture to a gentle simmer.

   Time: PT2M

4. Incorporate Milk

   Stir in the milk, continuing to whisk. Reduce heat slightly and let the soup simmer for 3‑4 minutes, stirring occasionally, until it thickens to a creamy consistency.

   Time: PT4M

5. Season

   Add salt, black pepper, garlic powder, and onion powder. Taste and adjust seasoning as needed.

   Time: PT30S

6. Optional Chicken

   If using, stir in the shredded cooked chicken and heat through for about 1 minute.

   Time: PT1M

7. Serve

   Ladle the hot soup into bowls, garnish with chopped parsley, and enjoy as a soup or thin with extra broth for use in casseroles and stews.

   Time: PT30S

Nutrition Facts

Calories

150

Protein

8 g

Carbohydrates

12 g

Fat

7 g

Fiber

0 g