Since we've tried to eat more real food, many canned items have disappeared from our pantry. Not only is the homemade version better in calories, ingredients and processing... it's delicious! I usually make half of this recipe. Sometimes the recipe I am preparing for only needs yet another half of that. So I can freeze some of it. I guess if you were to logically measure that out, you should be able to get the equivalent of 4 cans of condensed soup out of this recipe. You can always measure 10 oz and freeze them in bags so they're ready to go!
Whenever I make a chicken, I remove all the meat, chop it up and freeze it. Then I use the bones to make chicken stock. For this recipe, I pull out some chicken from the freezer. You can poach some chicken or use leftovers from a rotisserie or something too!
Prepare or have ready 2 cups of chopped/shredded chicken
1/2 stick of butter
1/2 cup flour
2 cups chicken broth
1 1/2 cups milk
Fresh lemon juice
Salt and pepper
Melt butter in saucepan over medium-low heat
Whisk in flour and cook for 1 minute, whisking constantly
Add broth and whisk until smooth
Add milk and increase heat to bring to a simmer, whisking constantly
Cook for 1 minute then add chicken
Bring to simmer and cook 1 minute more
Remove from heat and add lemon juice, salt and pepper and ground nutmeg to taste.