4 Ingredient, Homemade Cream of Chicken Soup
- Author: Annie Chesson
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: Equivalent of 2 cans cream of chicken soup 1x
- 1/2 cup butter (1 stick)
- 3/4 cup all purpose flour
- 2 cups 2% milk
- 2 cups chicken stock
- Melt the butter in a pot over medium high heat
- When the butter is melted, whisk in the flour
- Let this cook for about a minute, stirring constantly
- Pour in the milk and chicken stock – whisk until combined
- Bring the mixture to a boil
- Reduce to a simmer and let cook until thickened (it shouldn’t take long – about 5 minutes)
- Season to taste with salt and pepper
- The cans of cream of chicken soup from the store contain about 10 oz of soup, which equals 1 1/4 cup. We portioned our soup out into 10 oz portions (so it would be easy to substitute in recipes) and froze it
