Cream of Chicken Soup

Cream of Chicken Soup

1 ¼ cups chicken broth                                   ½ cup milk

¼ cup milk                                                       1/3 cup flour

Seasonings (about 1 Tbsp/3 tsp)

Directions:

1.   Warm up broth: Combine chicken broth and ¼ cup of milk in a small saucepan. Heat up until it reaches a low boil.

2.   Make a roux: Whisk flour, ½ cup milk and seasonings until a smooth mixture forms. As far as the seasonings go, you can mix it up however you want. You can use as much as 3 tsp total to season it (depending on how seasoned your broth was). I like to use at least ½ tsp each of salt, parsley, oregano and garlic powder (when doing casseroles), but you could mix it up and use a little basil and or rosemary (if doing a soup).

3.   Mix together and thicken: Pour the roux (flour mixture) into the broth, cooking it over low heat and stirring continuously as the sauce simmers. Continue to whisk and simmer for another 5-10 minutes (until it thickens). It will thicken even more as it cools.

4.   Use or store: It is possible to freeze this and use it another day. I use it immediately.