Cream of Chicken Soup

I mentioned on another post that I often make my own cream of chicken soup to add into recipes. It's basically a white sauce and is really easy as long as you make sure you're using real butter. It takes maybe five minutes and is definitely cheaper and probably a lot healthier than using the canned version. I will say that it doesn't taste exactly like the canned, so there are some cases when I would rather use a can because I want that particular flavor. Most of the time, however, this is a yummy improvement anyway. On to the recipe!

Cream of Chicken Soup

1 Tbsp flour
3 Tbsp butter (REAL!)
1/2 cup chicken broth
1/2 cup milk
salt & pepper, to taste

Melt butter in small saucepan over medium-low heat. When melted, whisk in flour. Whisk until smooth and bubbly. Remove from heat and slowly whisk in chicken broth and milk. Return to heat and bring to gentle boil, whisking constantly, until soup thickens. Add salt and pepper to taste. Substitute for one can of soup.