All set to make a dish and realize that you are out of Cream of Chicken Soup? How many times had that happened? Personally I have experienced this way too many times. This is where substitutes come in handy. Granted there are many easy preparations for Cream of Soup Base, but this particular one is tried and tested, and recommended by WGD&More.
I found Diana Rattray’s version of Cream Soup base on the blog Southern Foods. It’s quick, easy and hassle free. This preparation can be used in casseroles in place of condensed creme soups. You can also use this to make a delicious Creamy Chicken & Broccoli over Rice.
2 tbsp melted butter
3 tbsp All-purpose flour (can use regular flour as well, depending on availability)
½ Cup chicken broth
½ Cup milk
Salt and Pepper to taste
Melt better in a saucepan over medium-low heat. Stir in flour, and keep stirring until smooth and bubbly.
Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth.
Return to heat and bring the sauce to a gentle boil. Cook, stirring constantly until it thickens.
Taste and add salt and pepper, as needed to taste.
Give it a try and tell us what you think. Got an easier method? You know we are all ears…