Cream Of Chicken Soup
18 Aug 2010
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Canned condensed chicken broth||21 1⁄2 Ounce (2 Cans, 10 3/4 Ounce Each)|
|Milk||2 Cup (32 tbs)|
|Finely chopped cooked chicken/Turkey||1 Cup (16 tbs)|
In 3-quart saucepan melt butter; blend in flour.
Add undiluted broth and milk.
Cook and stir till slightly thickened and bubbly.
Cook and stir 2 minutes longer.
Stir in chicken and pepper; heat through.
Cream Of Chicken Soup Recipe