Ingredients

The following ingredients have 6 Servings
  • 3 Tbsp butter
  • 3 Tbsp all-purpose flour
  • ½ cup chicken stock ((or broth))
  • ½ cup milk ((your preferred milk))
  • 1 tsp Better Than Bouillon chicken base ((optional for a richer soup))
  • ½ tsp garlic salt ((*see note))
  • ¼ tsp black pepper

Instruction

  • Add the butter to a saucepan and melt it over medium-low heat.
  • Whisk in the flour. Continue to whisk for 1-1 ½ minutes to make a roux.
  • Pour in the chicken stock or broth and milk. *I like to add these gradually, whisking as I slowly pour in the liquids. Add the optional bouillon and whisk lightly until smooth with no remaining lumps.
  • Mix in the garlic salt and black pepper, then bring your soup to a simmer and continue until the soup thickens, usually 2-3 minutes.
  • Remove from heat and use in place of 1 can of cream of chicken soup as needed.