desserts recipes

Cream of Chicken Soup Substitute


½ cup unsalted butter

6 Tablespoons all-purpose flour

1 cup chicken stock

1 cup milk or half-and-half

1 teaspoon salt

½ teaspoon pepper

½ teaspoon onion powder

½ teaspoon garlic powder

½ cup chicken cooked and chopped


Melt butter in a medium saucepan over medium heat.

Whisk in flour, so it makes a paste. Continue stirring and cook for 1 minute.

Whisk in chicken stock and milk until smooth.

Add salt, pepper, onion powder, and garlic powder. Stir until combined.

Bring the mixture to a simmer and cook until thickened, about 2-4 minutes.

Stir in chicken.

Remove the saucepan from the heat. Cool completely.

Place in an airtight container and store in the refrigerator.


Leave a Comment