Kosher salt and freshly cracked black pepperto taste
Melt the butter in a small saucepan over medium heat. Once the butter is completely melted, add the flour. Cook, stirring rapidly, until the mixture is thick. Grab a whisk, then add the chicken stock, whisking until smooth. Next, add the milk. Bring to a simmer and cook, stirring, until thickened. Remove from the heat and add salt and pepper to taste. Use right away or keep for a couple of days in the fridge, although it is best to use it the day you make it.
Other condensed soups:You can make alternative condensed soups by simply altering the cream of chicken soup slightly by doing the following: Cream of Mushroom - Add mushrooms to the butter to saute. Use vegetable stock to make it vegetarian. Cream of Celery - Saute some chopped up celery in the butter. Use vegetable stock to make it vegetarian.Freezer Directions: You can freeze the condensed soups in batches. A great way to keep ready-to-use “cans” of condensed soup for your recipes is to make a triple or quadruple batch. Then bag each serving in a pint-sized freezer bag, label and freeze. When you need a “can” of condensed soup, pull out one of the frozen bags of condensed soup, thaw, use as you would a can of soup.Equivalent to one 10 ½ ounce can condensed soup.
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