Page 288 - My Cookbook

INGREDIENTS
3⁄4 cup low-sodium chicken broth
1⁄4 teaspoon poultry seasoning
1⁄4 teaspoon onion powder
1⁄4 teaspoon garlic powder
1⁄8 teaspoon black pepper
1⁄4 teaspoon salt
1⁄8 teaspoon dried parsley
Pinch of paprika
1⁄2 cup milk
1⁄4 cup all-purpose flour
Cream of Chicken Soup
Soup
Prep 5 mins ∙ Cook 5 mins ∙ Makes Serves: 11⁄3 cups ∙ Source Therecipecritic.com
DIRECTIONS
In a medium saucepan, bring the broth and the seasonings to a simmer.
In a small bowl, whisk together the flour and milk until incorporated and smooth.
Slowly pour in the milk and flour mixture and whisk until it starts to thicken about 2-3 minutes.
Remove from the heat and salt and pepper to taste. Can be used immediately or stored in the fridge for a week.
NOTES
This homemade cream of chicken soup is going to be as flavorful as the broth you use so make sure it’s a brand you like (or use homemade if you have it). I’ve made this several times using the organic chicken soup base (kind of like bouillon but in a paste form that stays refrigerated) and I like to use about 1 heaping teaspoon chicken base for the 3/4 cup water amount. For the 1/8 teaspoon amounts on the seasonings – go ahead and add more if you like (or use a heaping 1/8 teaspoon), it really is adaptable to taste. Also,
when I haven’t had poultry seasoning on hand, I omit it and throw in a pinch each of ground sage, marjoram, and ground thyme.
This recipe can be increased as needed. It makes the equivalent of one can of cream of chicken soup so if you need two cans, just go ahead and double. And if you really want to get wild and crazy, you can stir in some finely chopped cooked chicken in at the end to give it the texture you know and love.