Want to impress yourself? Make a full batch of this and freeze it in an ice cube tray. Pop out a cube whenever you need a quick soup base.
You’ll feel like a meal-prep wizard. And you’ll never look at that can the same way again. It’s a shelf-stable lie, I tell you.
So next time you need cream of chicken soup, don’t panic. Just butter, flour, milk, and a little imagination. You’ve got this.
One Last Nudge
Seriously, try the homemade version once. You’ll taste the difference. It’s creamier, richer, and way less salty.
Plus, you get to say “I made a roux” like a professional chef. That’s worth at least one extra dollop of sour cream.
Now go forth and substitute. Your casserole will thank you.
