Cream of Chicken Soup

I have wanted to make this for so long, but I have never had the time. I finally made it and it was so easy and tasted just like the can version, but a little bit better. I ended up with the 3/4 cup for this recipe plus two 10.5 ounce servings that I put in the freezer.

Ingredients

• 1 1/2 cups chicken broth
• 1 teaspoon chopped onion
• 1 clove garlic
• 1/2 cup milk
• 1 teaspoon course sea salt
• 1/2 teaspoon pepper
• 1/2 teaspoon lemon juice
• 1 pinch allspice
• 1 pinch paprika
• 1 cup milk
• 3/4 cup all-purpose flour

Directions

Place 1 tablespoon of chicken broth in a sauce pan over medium-low heat.

Stir in the onion and garlic and cook for about 3 minutes until softened.

Pour in the remaining broth and 1/2 cup milk.

Whisk in the salt, pepper, lemon juice, allspice and paprika.

Bring mixture to low boil and then reduce heat and simmer for 1-2 minutes.

Whisk together the remaining milk and flour.

Continue to whisk the mixture so lumps don’t form and until it thickens.