Ingredients

The following ingredients have 6 Servings
  • 4 tablespoons unsalted butter
  • 1 1/2 cups flour (divided)
  • 3 cups half and half (room temperature)
  • 4 cups chicken broth (low sodium (divided))
  • 1 teaspoon poultry seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon parsley
  • 1/2 teaspoon basil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper

Instruction

  • In medium sized saucepan, over medium heat, melt butter. Once butter is melted add ¾ cup flour. Whisk to create a paste. Cook for 2-3 minutes, whisking frequently. Add half and half, whisking as you pour. Whisk until completely combined.
  • Add 2 cups chicken broth and all spices. Whisk to combine and bring to a boil.
  • In a quart sized mason jar combine 3/4 cup flour and 2 cups chicken broth. Seal tightly and shake the living tar out of your mixture. You will create a smooth flour mixture for thickening your sauce called a slurry.
  • Slowly pour slurry into soup, whisking constantly. Bring back to a boil and cook until mixture is thick enough to coat the back of a spoon and remove from heat.
  • Allow to come to room temperature if you are planning to freeze it. I like to freeze 12 ounce portions of this soup to replace the cans of soup called for in favorite easy recipes.