Ingredients:

  • 4 tbsp unsalted butter
  • 1/2 cup all-purpose flour
  • 1/2 lb chicken breast, finely diced
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp celery salt
  • 1 cup low sodium chicken stock
  • 1 cup whole milk
  • 1/4 tsp black pepper
  • 1 tsp fresh thyme or parsley

Instructions:

  1. Dice the 1/2 lb chicken breast into 1/4 inch cubes.
  2. Place 4 tbsp unsalted butter in a saucepan over medium heat until it foams and sizzles.
  3. Whisk in 1/2 cup all-purpose flour. Cook for 1 minute to toast the flour without letting it brown.
  4. Stir in 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp celery salt, and 1/4 tsp black pepper.
  5. Whisk in 1 cup low sodium chicken stock in a slow stream until a thick paste forms.
  6. Gradually add 1 cup whole milk, whisking constantly until the mixture is completely smooth.
  7. Drop the diced chicken into the simmering liquid.
  8. Cook for 8-10 minutes until the chicken is opaque and the soup coats the back of a spoon.
  9. Stir in 1 tsp fresh thyme or parsley.
  10. Taste and adjust salt if needed, then remove from heat immediately.