Cream of Chicken Soup
Servings 5 servings
Ingredients
- ¼ cup unsalted butter
- ⅓ cup all-purpose flour see note
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup chicken broth more for a thinner consistency
- 1 cup milk
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Stir in the flour and cook for 1-2 minutes, stirring constantly to form a roux.
- Add the garlic powder, onion powder, salt, and pepper.
- Gradually whisk in the chicken broth and milk, whisking until smooth.
- Bring the mixture to a simmer, cooking until it thickens (about 5-7 minutes).
Notes
I do NOT recommend using almond flour as a substitute for all-purpose flour. It gets gritty and you’ll need cornstarch to thicken it slightly, and you'd need to reduce the amount of milk.
Nutrition
Serving: 0.5cups | Calories: 146kcal | Carbohydrates: 9g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 31mg | Sodium: 660mg | Potassium: 102mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 365IU | Vitamin C: 0.1mg | Calcium: 68mg | Iron: 0.5mg
