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Author Tera Bare


  • 2 cooked chicken breasts diced
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • salt
  • pepper
  • 1/2 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. sage
  • 2 cans of evaporated milk
  • 1 can of chicken broth
  • 1 chicken bouillon cube


  1. First cut chicken into cubes.  I took two chicken breasts and seasoned them with salt, pepper, seasoning salt and sage and cooked them in a little olive oil in a skillet.  Then cut them into cubes.  You could use any leftover chicken that you have or use a rotisserie chicken.
  2. In a medium size pot, melt the butter on medium heat.  Once melted sprinkle in the flour.  Let sit for about a minute or two to get rid of the flour taste, but don’t let the flour brown.  With a whisk, mix the flour and butter together.  Let cook for an additional minute or two.  Then whisk in the chicken broth and mix until smooth. Add the chicken to the pot and the evaporated milk and bouillon cube and seasonings.  Salt and pepper to your taste.  Allow to cook till warmed through.  If it’s not as thick as you like, make a slurry of 1 tbsp. flour and 2 tbsp. milk.  Whisk till smooth and add to the soup.  Cook on medium until thick and creamy.  Watch your temperature carefully and turn down if it gets too hot so you don’t scorch the bottom.  Adjust seasonings and enjoy!  Feel free to add crackers, croutons or toasted bread like we did.