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.