Cream of chicken soup

Heat 1 c. chicken broth. Add 1/2 t. each of salt, pepper, onion, and garlic powder). Add 3/4 c. milk (I use unsweetened almond milk) and stir well. Sprinkle 1/4 c. flour to thicken using a whisk. If too thick, add more milk. If too thin, add more flour. Taste to see if you need more seasoning. I sometimes add poultry seasoning and paprika.

This cost pennies to make and is so much healthier than the canned cream soups.

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