Thursday, January 12, 2012

Cream of Chicken Soup

I don't know when it happened, but I have become a "Cream of...Soup Snob." I promise I didn't mean for it to happen--and truth be told, I'd still use canned if I were in a pinch--but homemade is just SO MUCH BETTER. Plus, it's fairly quick and it's easy. What can be bad about that?

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.

1. Measure milk into a 2 cup measuring cup and sit it on the counter.
2. Over Medium heat, melt butter. Add flour and stir constantly until a paste forms (aka: roux).
3. Add milk, bouillon, salt, and pepper, and stir until thickened--about 10 minutes.
4. 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

Source: (Nell Marsh)



  1. I made this tonight to use in my chicken pot pie. It was fast, easy and tasted great. Ray even gave it two thumbs up!

    1. Woot! Woot! If RAY gave it two thumbs up, then I definitely need the recipe to the chicken pot pie! :)

  2. Thanks for the post, as many times as Ive made white sauce I have never thought of doing this! Genius! A good tip to make it thicken faster is to warm up the milk a bit before pouring it in. Thanks from an idaho mom :)