Cream of Chicken Soup Recipe

1/3 tsp equivalent to a heaping 1/4 teaspoon. Used homemade bone broth. Will never buy the canned stuff again!

Needs more spices than what it says. Great substitute for the canned stuff. Easy to make gluten free by subbing the flour.

Wonderful recipe! I will never buy a can of condensed cream soup again.

I looked up a recipe for cream of chicken soup and found out it's much easier to make than I expected so I made some to add to dinner tomorrow! (Crockpot chicken and dumplings). It tastes delicious and I'm looking forward to having a fresher taste than the canned stuff. To measure the spices I added 1/4 + 1/8 tsp of each. For the flour I measured 2.2oz (1/2 cup) then spooned and leveled the extra two tablespoons. I used unsalted butter and reduced sodium chicken BTB to make the broth. After heating the butter for 3mins in my nonstick sauce pan, the texture almost immediately turned to "wet sand" upon adding the flour, so I wasn't whisking for 3-5 minutes as the recipe says. I didn't put it through my strainer because I've already used & washed that thang twice today and I didn't want to do it a third time

Definitely better than th canned stuff. Used bone broth that I had made and will be using it casseroles and other recipes.

Used half for recipe and froze other half for future in mason jar

Pretty easy and tasty. Way better than canned. It seemed like too much flour but ended up working out at the end altough it does end up quite thick. I plan to reduce the flour by 1 Tablespoon and use a bit less bouillon next time.