Serves: 5
Total Calories: 107
Yield: 3 cups
Prep time:
Total time:
Place 2 tablespoons of chicken stock in a medium saucepan. Over medium-low heat, cook and stir onion and garlic powders, garlic clove, and chopped onion into the stock. Cook until onion and garlic are soft, about 5 minutes. Pour in remaining stock and ¾ cup of the milk. Add butter and whisk in salt and pepper. Bring mixture to a boil, reduce heat, and simmer for 1 to 2 minutes.
Whisk together remaining 1 cup milk and flour until smooth, then whisk this milk and flour mixture into the hot stock mixture. Whisk continuously to avoid lumps – until soup comes almost to a boil and thickens. Use thick for casseroles. For soup, thin with equal parts milk and chicken stock.
This Cream of Chicken Soup recipe is from the The Ultimate Cook'n Cookbook Cookbook. Download this Cookbook today.
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