Ingredients
Method
- Melt the salted butter in a saucepan over medium heat.
- Stir in the chicken bouillon, garlic powder, onion powder, and salt until well combined.
- Gently simmer the mixture for about 1 minute, stirring constantly, until fragrant.
- Pour in the room temperature heavy cream and whole milk, stirring well to combine.
- Allow it to gently simmer and reduce by about 1/4, stirring often for 8-10 minutes.
- In a small bowl, whisk together the cornstarch with about 2 tablespoons of the warm mixture to create a smooth slurry.
- Pour the cornstarch slurry back into the saucepan, stirring constantly until thickened, about 2-3 minutes.
- Once thickened, remove from heat and use immediately or store in an airtight container.
Video
Notes
- Use good quality chicken bouillon for the best flavor.
- Ensure your cream and milk are at room temperature to prevent curdling.
- Stir frequently while simmering to create a smooth texture and prevent a skin from forming.
- For a thicker soup, add a little more cornstarch slurry, but be careful not to over-thicken. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure your cream and milk are at room temperature to prevent curdling.
- Stir frequently while simmering to create a smooth texture and prevent a skin from forming.
- For a thicker soup, add a little more cornstarch slurry, but be careful not to over-thicken. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.