Substitute For Condensed Cream of Chicken Soup

Step 1: Melt butter in a small saucepan over medium heat.

Step 2: Add flour to the melted butter and mix into a paste.

Step 3: Whisk in whole milk, chicken broth and chicken bouillon granules. Whisk briskly until all the flour paste is dissolved making sure to get all of the flour from the edges of the pan.

Step 4: Add garlic and onion powder, salt, and pepper.

Step 5: Continue to whisk and heat thoroughly until the condensed soup is smooth and creamy.

NOTE: Use 1 1/3 cup to replace one 10 1/2 ounce can of cream of chicken soup in recipes

NOTE: If not using immediately, store in an airtight container in the refrigerator for up to 1 week

NOTE: This recipe makes the equivalent of 2 cans of cream of chicken (or mushroom or celery) soup