Cream of Chicken Soup

(Equivalent to 2 15 oz cans)

• 4 Tbsp butter
• 1/2 cup + 2 Tbsp flour
• 2 cups chicken broth
• 1 chicken bouillon cube
• 1 cup milk
• 1/3 tsp celery salt
• 1/3 tsp onion powder
• 1/3 tsp garlic powder
• 1/3 tsp salt
• 1/3 tsp pepper

1. Temper milk by microwaving for 45 seconds 
2. Melt butter in saucepan over medium heat. Let it fully melt and start foaming about 3 minutes.
3. Gradually add in flour, whisk for 3-5 minutes until it's the consistency of wet sand, remove from heat.
4. Add 1/3 chicken broth, mix well, add 1/3 more, mix well.
5. Add remaining chicken broth, chicken bouillon, warm milk, seasonings. Whisk continuously.
6. Return to heat and bring to a near boil. Continue to whisk until it begins to get very thick, immediately remove from heat.
7. Soup will continue to thicken upon standing.

* whisk continuously to ensure smooth consistency. 

--From Jennifer