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Savory Cream of Chicken Soup
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Description
This easy-to-make cream of chicken soup is savory without being overpowering, and the cream base can be used for other cream-of-something soups. (I actually use the same base and substitute mushrooms for cream of mushroom soup!)
It’s surprisingly lean for cream soup.
Ingredients
- 1 stick Butter
- 1 cup All-purpose Flour
- 12 ounces, fluid Fat-free Evaporated Milk
- 2 cups Chicken Broth
- 4 cups Milk, Warmed
- 2 teaspoons Table Salt, Or To Taste
- 1 teaspoon Ground Black Pepper, Or To Taste
- 1-½ teaspoon Dried Thyme Leaves
- 1 teaspoon Poultry Seasoning
- 2 teaspoons Worcestershire Sauce (about 10-12 Shakes)
- 1-½ pound Boneless, Skinless Chicken Breast, Cubed
Preparation
Melt butter over medium heat. Whisk in flour to make a roux. Continually whisk until flour starts to color.
Add evaporated milk, then broth. Whisk until smooth. Add milk, continuing to whisk. Add spices and whisk some more.
Lower heat, stir in chicken. Cover with lid slightly ajar, and simmer about 30 minutes minimum, occasionally stirring to keep it from burning on the bottom. (This is especially important for electric stoves!)
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