There are many tried and tested ways of making cream of chicken soup. Here’s a basic version that can be easily altered to suit you:
Step1: Using a small saucepan, melt 3 tablespoons of butter over a medium heat.
Step 2: after about two minutes the butter should be fully melted. Whisk in 24 g of white flour and continue to cook until the mixture is fully mixed and started to thicken.
Step 3: Mix in 118 ml of chicken stock and 118 ml of milk and stir well until everything is fully mixed in.
Step 4: Still on a medium heat, bring the mixture to a simmer until it thickens. This should take up to seven minutes. Make sure you mix continuously as it simmers to stop the mixture from sticking.
Step 5: Remove the saucepan from the stove once it is as thick as you want it. Add salt and pepper to taste and stir well.
Step 6: If you want to eat the soup straight away make sure it is piping hot all the way through before removing from the heat and transfer it to a bowl of your choosing. If you plan to use it at a later date transfer it to a refrigerator safe container and use within three days.
This is just a basic recipe, if you want to add more flavors and textures add in some cooked chicken pieces and vegetables such as leeks, carrots or celery and season with parsley.