Step by step

Method

5 steps

1. 1

   Warm the milk in the microwave for about 45 seconds, just until it feels warm but not hot. Set it beside the stove. Whisk the flour, celery salt, onion powder, garlic powder, salt, and pepper together in a small bowl.

2. 2

   Melt the butter in a saucepan over medium heat. When it foams, whisk in the flour mixture. Keep whisking for 3–5 minutes, until the roux looks like wet sand and smells lightly nutty.

3. 3

   Take the pan off the heat. Add about one-third of the broth and whisk until smooth, then add another third and whisk again. Pour in the remaining broth, warm milk, and bouillon while whisking.

4. 4

   Return the saucepan to medium heat. Whisk often as it comes to a gentle simmer, about 5–7 minutes. When the soup coats the back of a spoon, remove it from the heat; a hard boil can make the texture lumpy.

5. 5

   Let it stand 5 minutes to thicken. Strain it if you want a very smooth soup, then use it in place of two 10.5-ounce cans of condensed cream of chicken soup.