(1 recipe=1 can of cream of chicken soup)
- 3 T. flour (I used whole wheat)
- 1/4 tsp. salt
- dash pepper
- 1 T. butter
- 1/2 C. lower sodium chicken broth (heated in microwave for one minute)**
- 3/4 C. skim milk (or whatever kind of milk you want to use, heated in microwave for one minute)**
**Tip: When I heat the chicken broth and milk in the microwave first, it makes this whole process MUCH quicker! I highly recommend it!**
1. Mix flour, salt and pepper in small bowl.
2. Melt butter in saucepan over medium heat.
3. Add dry ingredients and mix until blended.
4. Slowly add chicken broth (if you add it too fast, it will be lumpy) and mix until blended.
5. Slowly add the milk and mix until blended. Bring to a low boil, stirring constantly until thickened.
That’s it!! It’s sounds a little complicated, but I assure you it’s not! I’m so happy to have this recipe. I hope it will allow me (and all of you!) to bring back a lot of my old recipes! Wahoo!
