Homemade Condensed Cream of Chicken Soup

makes 6 cups (replaces 4 cans)
4 tablespoons unsalted butter
1½ cups flour, divided
3 cups half and half, room temperature
4 cups chicken broth, low sodium (divided)
1 teaspoon poultry seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon parsley
½ teaspoon basil
½ teaspoon paprika
½ teaspoon black pepper

In medium sized saucepan, over medium heat, melt butter.  Once butter is melted add ¾ cup flour.  Whisk to create a paste.  Cook for 2-3 minutes, whisking frequently.  Add half and half, whisking as you pour.  Whisk until completely combined.

Add 2 cups chicken broth and all spices.  Whisk to combine and bring to a boil.

In a quart sized mason jar combine ¾ cup flour and 2 cups chicken broth.  Seal tightly and shake the living tar out of your mixture.  You will create a smooth flour mixture for thickening your sauce called a slurry.

Slowly pour slurry into soup, whisking constantly.  Bring back to a boil and cook until mixture is thick enough to coat the back of a spoon and remove from heat.

Allow to come to room temperature if you are planning to freeze it.  I like to freeze 12 ounce portions of this soup to replace the cans of soup called for in popular easy recipes.

Recipe printed from http://TheSlowRoastedItalian.com/
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