Cream of Chicken Soup

Cream of Chicken Soup

This recipe can be used as pretty much any kind of soup base. Use different bouillon for a different flavor.

1/2 Cup (1 stick) Butter
6 Tbsp Flour
2 cups Milk, room temperature
2 tsp Chicken Bouillon (or two cubes)
salt/pepper to taste.

          Measure milk into a 2 cup measuring cup and sit it on the counter.

Over Medium heat, melt butter. Add flour and stir constantly until a paste forms (aka: roux).

Add milk, bouillon, salt, and pepper, and stir until thickened--about 10 minutes.

This is now ready to use. Add more ingredients (cheese, potatoes, onions, etc) to make a soup or use as-is in a recipe.



Yeild: equivalent of 2 cans Cream of Chicken Soup