Cream of Chicken Soup
Wonderful soup that’s great for leftovers, as well! Cream of Chicken Soup Serves 6-8 Ingredients 3/4 c butter 3/4 c flour 1- 12oz can of evaporated milk 1/3 c milk 6 c chicken broth 1 tablespoon chicken base (I use Better Than Bouillon) Shredded, cooked chicken (I used a rotisserie chicken, less mess) (about 2 cups) (*make sure you save the bones for homemade broth*) Salt and pepper, to taste Directions In a large saucepan melt butter, adding flour, whisking constantly Once butter mixture has cooked for about 3-5 minutes, gradually add the evaporated milk Continue whisking after adding the milk, adding 2 cups of the chicken broth Bring to a boil Add remaining 4 cups of broth, whisk until combined Add chicken base, whisk Stir in chicken Season to taste Serve