Condensed Cream of Chicken Soup Substitute

I freeze leftover chicken broth from where I've boiled chicken, or from where I've used part of a can, in 1/2 cup portions, just to use in this recipe. Simply pour 1/2 cup of broth into a small plastic container, leaving room for the broth to expand as it freezes. Once the broth is frozen, pop it out of the plastic container and put into a gallon-sized zippered plastic freezer bag. This one bag will hold several of these 1/2 cup portions of frozen broth. When you're ready to make Condensed Cream of Chicken Soup Substitute, simple remove one of the portions and thaw in a sauce pan over low heat, or zap in the microwave.

3 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup chicken broth
1/2 cup milk
salt and pepper, to taste

Melt butter in a saucepan over medium-low heat; add flour and whisk until smooth and bubbly. Remove from heat; gradually add broth and milk, whisking to keep smooth. Return to heat and bring to a gentle boil, whisking constantly until thickened. Add salt and pepper.


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