Homemade Cream of Chicken Soup by @manningherkitchen

20 min

2 servings

🧈

57 g

Butter

🌾

47 g

Flour

🍲

470 ml

Chicken broth

🍲

4 g

Chicken bouillon cube

🥛

240 ml

Milk

🧅

1.2 g

Onion powder

🧄

1.6 g

Garlic powder

🧂

1.5 g

Salt

🌿

0.25 g

Dried thyme

🌿

0.13 g

Parsley

⚫

Pepper

  1. Measure
    • butter
    • all-purpose flour
    • chicken broth

    Measure all ingredients. Crumble the chicken bouillon cube if needed.

  2. Melt
    • butter

    Melt 4 tablespoons butter in the saucepan over medium heat.

  3. Whisk
    • butter
    • all-purpose flour

    Gradually whisk 1/4 cup plus 2 tablespoons flour into the melted butter. Cook the roux while whisking continuously for 2 to 3 minutes.

  4. Whisk
    • chicken broth

    Whisk in about 2/3 cup chicken broth until smooth. Repeat twice with the remaining chicken broth.

  5. Add
    • chicken bouillon cube
    • whole milk

    Add 1 chicken bouillon cube and 1 cup whole milk. Whisk until the bouillon dissolves.

  6. Whisk
    • onion powder
    • Parsley

    Whisk in 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon dried thyme, and 1/4 teaspoon dried parsley. Add black pepper to taste.

  7. Boil

    Bring the mixture to a gentle boil over medium heat. Whisk continuously to prevent lumps or scorching.

  8. Boil

    Boil for 2 to 3 minutes while whisking. Stop cooking when the soup thickly coats a spoon.

  9. Whisk
    • all-purpose flour

    For extra-thick soup, whisk in the optional 2 tablespoons flour before the final boil. Let the soup stand briefly because it thickens further as it cools.

Homemade Cream of Chicken Soup by @manningherkitchen

20 min

2 servings

🧈

57 g

Butter

🌾

47 g

Flour

🍲

470 ml

Chicken broth

🍲

4 g

Chicken bouillon cube

🥛

240 ml

Milk

🧅

1.2 g

Onion powder

🧄

1.6 g

Garlic powder

🧂

1.5 g

Salt

🌿

0.25 g

Dried thyme

🌿

0.13 g

Parsley

⚫

Pepper

Preparation Steps

  1. Step 1/9

    Measure all ingredients. Crumble the chicken bouillon cube if needed.

    🧈butter
    🌾all-purpose flour
    🍲chicken broth
    🍲chicken bouillon cube
    🥛whole milk
    🧅onion powder
    🧄garlic powder
    🧂salt
    🌿dried thyme
    🌿dried parsley
    ⚫black pepper
    🥄measuring cups
    🥄measuring spoons

  2. Step 2/9

    Melt 4 tablespoons butter in the saucepan over medium heat.

    🧈butter
    🍲saucepan
    🥄wooden spoon

  3. Step 3/9

    Gradually whisk 1/4 cup plus 2 tablespoons flour into the melted butter. Cook the roux while whisking continuously for 2 to 3 minutes.

    🧈butter
    🌾all-purpose flour
    🍲saucepan
    🥄whisk

  4. Step 4/9

    Whisk in about 2/3 cup chicken broth until smooth. Repeat twice with the remaining chicken broth.

    🍲chicken broth
    🍲saucepan
    🥄whisk

  5. Step 5/9

    Add 1 chicken bouillon cube and 1 cup whole milk. Whisk until the bouillon dissolves.

    🍲chicken bouillon cube
    🥛whole milk
    🍲saucepan
    🥄whisk

  6. Step 6/9

    Whisk in 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon dried thyme, and 1/4 teaspoon dried parsley. Add black pepper to taste.

    🧅onion powder
    🧄garlic powder
    🧂salt
    🌿dried thyme
    🌿dried parsley
    ⚫black pepper
    🍲saucepan
    🥄whisk
    🥄measuring spoons

  7. Step 7/9

    Bring the mixture to a gentle boil over medium heat. Whisk continuously to prevent lumps or scorching.

    🍲saucepan
    🥄whisk

  8. Step 8/9

    Boil for 2 to 3 minutes while whisking. Stop cooking when the soup thickly coats a spoon.

    🍲saucepan
    🥄whisk
    🥄wooden spoon

  9. Step 9/9

    For extra-thick soup, whisk in the optional 2 tablespoons flour before the final boil. Let the soup stand briefly because it thickens further as it cools.

    🌾all-purpose flour
    🍲saucepan
    🥄whisk

Composition

Ingredients

Types

Dairy, Broth, Seasoning, Meat, Herbs

Ingredients

Butter, Flour, Chicken broth, Chicken bouillon cube, Milk, Onion powder, Garlic powder, Salt, Dried thyme, Parsley, Pepper

Notes

Flour (1/4 cup plus 2 tablespoons, add another 2 tbsp if you want it extra thick, optional), Chicken bouillon cube (or 1 teaspoon Better Than Bouillon), Milk (preferably whole), Pepper (to taste)

Allergens

Milk

Dietetics

Dietary regimen

Low sugar, Ketogenic

Calories

92 kcal

Macro nutrients

Protein: 2.5g, Total fat: 6.4g, Saturated fat: 3.8g, Carbohydrates: 6.4g, Fiber: 0.2g, Sugars: 1.8g

Nutritional Information

Minerals

Calcium: 76mg, Sodium: 566mg, Potassium: 92mg, Iron: 0.4mg

Vitamins

Vitamin A: 151mcg, Vitamin D: 0.7mcg, Vitamin B12: 0.3mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

10 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

saucepan, whisk, measuring cups, measuring spoons, wooden spoon

Appliances

Stove

Type

Type

Type Of Dish

Soup, Sauce, Condiment

Occasions

Weeknight dinner, Meal prep, Comfort food

Origin

Source

Platform

instagram

Original Creator

@manningherkitchen

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Smooth, Thick, Velvety

Flavors

Savory, Buttery, Chicken, Herbal, Mild

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 3 to 4 days (Cool promptly,Store in an airtight container at or below 4°C / 40°F), freezer : 2 to 3 months (Freeze in an airtight freezer-safe container,Leave headspace for expansion,Whisk after thawing if separated)