Cream of Chicken Soup

Serves: 5
Total Calories: 107
Yield: 3 cups
Prep time:
Total time:


1 1/2 cups chicken stock divided
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 clove garlic finely chopped
1 teaspoon finely chopped onion
1 3/4 cups milk divided
1 teaspoon butter
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup all purpose flour


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.

Nutritional Facts:

Serves: 5
Total Calories: 107
Calories from Fat: 26

This Cream of Chicken Soup recipe is from the The Ultimate Cook'n Cookbook Cookbook. Download this Cookbook today.

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