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I love this recipe – it is great for an easy made from scratch, condensed cream of chicken soup.
Make sure to try it in your favorite casserole or dish.
Ingredients
- 1½ cups chicken stock divided
- 1 teaspoon onion - finely chopped
- 1 clove garlic finely chopped
- ½ cup milk
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon freshly chopped parsley
- ⅛ teaspoon lemon pepper seasoning
- pinch allspice
- pinch paprika
- 1 cup milk
- ¾ cup flour
Instructions
- Place 1 tablespoon of chicken stock in a saucepan over medium-low heat, and cook and stir the onion and garlic in the broth until they are softened, about 3 minutes. Pour in the rest of the broth and ½ cup of milk, and whisk in the salt, black pepper, parsley, lemon pepper seasoning, allspice, and paprika. Bring the mixture to a boil, reduce heat, and allow to simmer for 1 to 2 minutes.
- Whisk together the remaining milk and the flour until smooth, and whisk the milk mixture into the hot stock mixture. Keep whisking continuously to avoid lumps until the soup comes almost to a boil and thickens.
Notes
For best flavor, mix the pan drippings from a roasted chicken into enough chicken stock to equal 1½ cups.
