Cream of Chicken Soup

Ingredients

• 4 tbsp butter
• 1/2 cup + 2 tbsp flour
• 2 cups chicken broth
• 1 chicken bouillon cube or 1 tsp Better Than Bouillon (optional)
• 1 cup milk, preferably whole but any kind works
• 1/3 tsp celery salt
• 1/3 tsp onion powder
• 1/3 tsp garlic powder
• 1/3 tsp salt
• 1/3 tsp pepper

Instructions

1. Temper the milk by microwaving it for 45 seconds. This prevents curdling and lumps from forming when it's added. Set aside.
2. Melt the butter in a saucepan over medium heat. Let it fully melt and wait until it starts to foam, about 3 minutes.
3. Gradually add the flour, whisking continuously for 3-5 minutes, until it's the consistency of wet sand. Remove from heat.
4. Add 1/3 of the chicken broth and whisk well. Add another 1/3 and whisk well.
5. Add the remaining chicken broth, chicken bouillon, warm milk, and seasonings, whisking continuously.
6. Return to heat and bring to a near boil. Continue to whisk until it begins to get very thick. Immediately remove from heat.
7. Soup will continue to thicken upon standing.
8. If possible, run the mixture through a fine mesh strainer for a super-smooth consistency.
9. Use as a direct substitute for condensed cream of chicken soup. This recipe makes enough for two 10.5 oz cans.