Cream of Chicken Soup Recipe: Velvety Base

Dice the 1/2 lb chicken breast into 1/4 inch cubes.

Place 4 tbsp unsalted butter in a saucepan over medium heat until it foams and sizzles.

Whisk in 1/2 cup all-purpose flour. Cook for 1 minute to toast the flour without letting it brown.

Stir in 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp celery salt, and 1/4 tsp black pepper.

Whisk in 1 cup low sodium chicken stock in a slow stream until a thick paste forms.

Gradually add 1 cup whole milk, whisking constantly until the mixture is completely smooth.

Drop the diced chicken into the simmering liquid.

Cook for 8-10 minutes until the chicken is opaque and the soup coats the back of a spoon.

Stir in 1 tsp fresh thyme or parsley.

Taste and adjust salt if needed, then remove from heat immediately.