Homemade Cream Of Chicken Soup

Cream of chicken soup is almost a staple in slow cookery.  But the sodium levels and fat levels may be concerning for some.  I make my own homemade version. Even though teh canned version is fairly inexpensive, I STILL save $$ by making it at home. This recipe yields about the equivalent of 2 cans worth of soup.  I know that normally you don't want to freeze milk items but I find this freezes beautifully!

Ingredients:
1 1/2 cups milk
1 can chicken broth (or 1 1/2 cups homemade)
1/2 teaspoon poultry seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 1/2 teaspoon parsley flakes
1/8 teaspoon black pepper
pinch of paprika

3/4 cups flour

Instructions:

In medium sized saucepan, bring chicken broth, 1/2 cup of milk and seasonings to a boil. Boil for 1-2 minutes.  In a bowl whisk together remaining 1 cup of milk and flour. Add to boiling mixture, whisking constantly until lumps are gone and mixture has thickened.  Store in refrigerator up to one week or freezer up to 6 months.

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