Cream Of Chicken Soup (Gluten Free)

1. 1

   Combine the milk and chicken stock. Set aside.

2. 2

   In a small sauce pan, melt the butter over medium heat. Add the flour and cook until bubbly. Continue to cook for about one minute being careful not to brown the mixture (this is your roux). Slowly add the milk mixture to the roux stirring constantly and allowing it to cook until thickened or about 10 minutes. Taste and season with salt and pepper.

3. 3

   You may use all-purpose flour if you do not need the recipe to be gluten free.

4. 4

   This recipe makes enough to use as a substitute for one 10 ounce can of the condensed soup in recipes, but is also very good to eat on its own.

* Per serving · 4 servings · Values may vary.