Cream of Chicken Soup

Makes 2 servings or equal to about 1 can of soup


3/4 cup chicken stock, divided

1/2 teaspoon onion, finely chopped

1/2 clove garlic, finely chopped

1/4 cup milk

1/8 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon parsley

1/8 teaspoon lemon pepper seasoning

Shake of allspice

Shake of paprika


1/2 cup milk

1/4 cup and 2 tablespoons flour


Add 1 tablespoon of chicken stock in a saucepan over medium-low heat

Cook onion and garlic in broth until they are soft, about 3-5 minutes

Add the rest of the broth and 1/4 cup of milk

Stir in salt, pepper, parsley, lemon pepper seasoning, all spice and paprika

Bring to a boil

Reduce heat and simmer a few minutes


In a separate bowl, whisk together the remaining 1/2 cup milk and flour until smooth

Add the mixture to the hot stock whisking continuously to avoid lumps

Keep stirring until the soup comes to a boil and thickens


This soup is thick, similar to a can of condensed soup.  Thin it out or use it as-is in your favorite recipe in place of opening a can.