1 ltr (4 Cups)Chicken Broth (bought or your own)
500 ml (2 Cups) Milk
150 g 1 Cup Flour
1 ½ Tbsp Seasoning Mix (Or Of Your Own)
1 Tsp Onion Powder
1 Tsp Garlic Powder
¾ Tsp. Black Pepper
1 ¼ Tsp Salt
¾ Tsp Parsley
Or Other Herbs
METHOD
1 Combine the chicken broth and 1 cup of the milk in a large saucepan. Bring to a low boil.
2 Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.
3 Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers.
4 Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes.
5 The mixture will thicken a bit as it cools.
NOTE:
1 You could add unused chicken broken up or diced in the soup at the end of cooking just to warm the chicken.
2 The seasoning possibilities are really open-ended. The spices can change every time, Depends on what you are use going to use the soup for.
3 The texture can get lumpy really quickly so I suggest keeping the heat as low as possible and whisking continuously for a more smooth consistency.
