I found this recipe when I was in the middle of making a recipe and realized I didn’t have any cream of chicken soup.  That turned out to be a great day in my life, ha ha!

I did a search for “homemade cream of chicken soup” and came across the recipe, which was ridiculously easy and quick.  And, in my opinion, it’s way better than the glop you get out of a can!  Since then, it’s been a staple in my recipe list. I’ve lightened it up using my usual fat-free milk and, of course, my favorite butter-substitute, Brummel & Brown. (Dude, I seriously need to email them and get them to send me some coupons or something for all the free publicity I give them!)

I can’t tell you how many points this is alone, because I always use it “in” something, but I can tell you that it doesn’t have many. 🙂

Mock Cream of Chicken Soup

• 1 Tbsp Flour
• 3 Tbsp Brummel & Brown
• 1/2 c. Fat Free Milk
• 1/2 c. Chicken Broth

Directions

1. Melt the Brummel & Brown in a small sauce pan over medium-low heat.
2. When melted, whisk in the flour and continue whisking until smooth and bubbly (side note: it is never “smooth and bubbly” for me. It’s more like a paste, but it works).
3. Remove from heat and slowly whisk in the chicken broth and milk.
4. Return to heat and bring to a gentle boil, whisking constantly, until the soup thickens.
5. Add salt and pepper to taste.

This recipe makes the equivalent of 1 can of cream of chicken soup.  If I’m doubling it to get two cans’ worth, I will actually use only 4 tablespoons of Brummel & Brown, just to lighten it up even more.

That’s it!  Simple and easy.  I wish everything in my life was like that. 😉