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
  1. In a large saucepan melt butter, adding flour, whisking constantly
  2. Once butter mixture has cooked for about 3-5 minutes, gradually add the evaporated milk
  3. Continue whisking after adding the milk, adding 2 cups of the chicken broth
  4. Bring to a boil
  5. Add remaining 4 cups of broth, whisk until combined
  6. Add chicken base, whisk
  7. Stir in chicken 
  8. Season to taste
  9. Serve 




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