Cream of Chicken Soup
Before I was reformed, I made casseroles. Like, a lot of casseroles.
I made spicey ones, creamy ones, chicken ones, beef ones, some with pasta, some with tortillas, some with rice.
And they all had cream of “fill in the blank” soup.
Some called for cream of chicken, some had cream of mushroom, some even had cheese soup (gag).
I don’t know if you’ve ever looked at the ingredients on one of those cans – but it’s not just cream and chicken.
I actually had a hankerin’ for a chicken pasta casserole last night and decided to make one. But without the canned soup.
I made my own cream of chicken soup to go in the casserole.
Ladies and gentlemen, this creamy soup is beyond delightful. I ate roughly 9 spoonfuls of the soup before adding it to the casserole.
I really think I could add some chicken and carrots to it and serve it with french bread. It’s delicious.
A bit thick, but amazing.
To make your own cream of chicken soup:
Melt 4 tablespoons of butter on the stovetop.
Add 2 tablespoons of flour & whisk.
Add 1 cup of chicken broth or stock, 1 cup of half & half (or whole milk) and salt. Let simmer until thick. Be sure to continue whisking so it doesn’t scorch.
Add pepper to taste.
Taste the soup & add more salt if needed and it is done.
Now, go make a casserole!