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Export 8 ingredients for grocery delivery
Step 1
Note: It’s important to whisk continuously throughout this process to ensure the smoothest possible consistency.
Step 2
Temper the milk by microwaving it for 45 seconds. This prevents curdling but also prevents lumps from forming when it’s added. Set aside.
Step 3
Melt the butter in a saucepan over medium heat. Let it fully melt and wait until it starts to foam, about 3 minutes.
Step 4
Gradually add the flour, whisk continuously for 3-5 minutes, until it’s the consistency of wet sand. Remove from the heat.
Step 5
Add 1/3 of the chicken broth and whisk well. Add 1/3 more, whisk well.
Step 6
Add the remaining chicken broth, chicken bouillon, warm milk, and seasonings, whisk continuously.
Step 7
Turn up to medium-high heat, continue to whisk until it begins to get very thick. Immediately remove from heat.
Step 8
Soup will continue to thicken upon standing.
Step 9
If possible, run the mixture through a fine mesh strainer for a super-smooth consistency.
Step 10
Use as a direct substitute for condensed cream of chicken soup, this recipe makes enough for two (10.5 oz.) cans.
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