3 cups (about 2 cans)


1 1/2 cups chicken broth*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk (rice milk for dairy free)
3/4 cup flour (or the gluten free flour mix)


1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).

2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

Additional Notes:

*I make my own stock every time we eat a whole chicken. I use ziplock freezer bags and measure 2 cups for each one. Or you can use chicken bouillon + water for your broth.

I’ve tried cornstarch, Bob’s Redmill All-Purpose GF Baking Flour, and my gluten free artisan baking flour mix. But honestly, If I’m going to be eating it I prefer the starch because it doesn’t flavor it very much. I do NOT like the Bob’s redmill, because I can’t even stand the smell of the garbonzo bean flour.

But this recipe is a great substitute, even with regular flour, because of the lead leaching into cans of soup.