homemade condensed cream of chicken

When I started making the potatoes for todays Easter dinner, I realized I had no cream of anything soup. I found this recipe (click through for her extra tips and hints) and it worked perfectly.  It takes very little time and is considerably cheaper, so I doubt I’ll buy the cans again.  Also – can be frozen in 1 1/2 cup sized portions (equal to 1 can) and defrosted as needed.

Yield:

3 cups (about 2 cans)

1 1/2 cups 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 (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

Instructions:

1. 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).

2. 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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