Ingredients
- 2 Tbsp salted butter
- 2 tsp chicken bouillon
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 cup heavy whipping cream (room temperature)
- 1 cup whole milk (room temperature)
- 1 tsp cornstarch
Instructions
- Melt the butter in a skillet or saucepan over medium heat. Stir in chicken bouillon, garlic powder, onion powder, and salt.
- Add the heavy cream and whole milk. Let the mixture gently simmer for 8–10 minutes, stirring often, until it reduces by about one quarter.
- In a small bowl, whisk the cornstarch with a bit of the warm cream-milk mixture to form a smooth slurry.
- Pour the slurry into the pot while stirring continuously.
- Cook until the soup thickens and reduces to about two-thirds of its original volume, reaching the consistency of canned cream of chicken soup.
- Use immediately in recipes or enjoy as a simple soup.
Notes
- Add black pepper or dried thyme for additional flavor.
- Stir in shredded cooked chicken and peas for a stand-alone soup.
- Thin with milk if it becomes too thick after refrigeration.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup / Condensed Soup Base
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 9 g
- Sodium: 1180 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0 g
- Protein: 7 g
- Cholesterol: 130 mg
