Ingredients
Method
- Melt butter in a saucepan over medium-low heat. Whisk in the flour until the mixture is smooth and bubbly to form a roux.
- Slowly whisk in the chicken broth and milk until fully combined. Bring the mixture to a gentle boil, then reduce the heat and simmer for 5 to 10 minutes until it thickens. Remember that it will thicken further as it cools. Season with salt and pepper to taste.
Nutrition
Notes
Ingredient Swap: I often use chicken stock instead of broth for a deeper, more savory flavor, but remember to adjust the salt carefully as stock is typically saltier.
Storage Tip: This soup thickens significantly when chilled.
I store it in a sealed jar in the fridge for up to 4 days, and simply whisk in a splash of milk or broth when reheating to bring it back to the perfect creamy consistency.
Make-
Ahead Advice: You can absolutely make the roux base ahead.
I'll sometimes melt the butter and whisk in the flour, then let that paste cool and store it covered in the fridge for a day.
It speeds up the final cooking process.
Common Mistake: The most frequent error I see is rushing the roux.
If you don't cook the butter and flour mixture until it's bubbly and smooth, you'll be left with a raw flour taste.
I give it a full minute of gentle whisking.
Serving Suggestion: While it's perfect for casseroles, I love using a small portion of this as a luxurious sauce for baked chicken or over steamed vegetables for a quick, comforting dinner.
Equipment Note: A good, sturdy whisk is my non-negotiable tool here.
I've tried using a fork or spoon, and you just don't get the same smooth, lump-free result.