Cream of Chicken Soup

So if you are allergic to corn like me, you know exactly how hard it is to make a recipe that calls for any kind of condensed soup. I have found myself craving things that will require some sort of cream of something soup and this is my go-to!
 
What you'll need:
1 1/2 cups low sodium chicken broth
1/2 tsp poultry seasoning
1/3 tsp onion powder
1/4 tsp garlic powder
1/8 tsp black pepper
1/4 tsp parsley
1/8 tsp paprika
1 1/2 cups milk
3/4 cup flour

Directions:
In a pan, bring chicken broth, 1/2 cup of milk, and the seasonings to a boil. Let them boil for about 90 seconds.

In a seperate bowl, mix the remaining milk and flour together. Add to the boiling mixture on teh stove and continue to whisk until mixture starts to boil. Continue to let it boil until it thickens.. This could take a while.

**Optional: Add chicken to the soup -- I put it in my Kitchen Aid mixer and put it on to tear it up.

Use as directed.

**This recipes makes the equivalent of 2 cans of soup. It will last in the freezer for about 1 month.