Friday, March 2, 2012

Homemade Cream of Chicken Soup

Yields 3 cups of soup, which is equal to about 2 cans.

1 1/2 cups organic chicken broth
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour (can substitute gluten free flour)

In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic). In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

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