8 T. Flour
1 C. Soy milk
1/2 C. Chicken Broth (if using canned chicken, just pour in juice from the can)
3 C. Water
1/2 t. Pepper
2 T. Chicken Bouillon Powder (or 2 cubes dissolved in water)
1/2 t. Onion Powder
Sprinkle Garlic and Lawry's seasoning salt
In medium sized pot/pan at med-hi heat, melt butter. Once melted, add 3-4 T. flour and whisk together while adding 1 C. water. Once flour is dissolved, add chicken broth. Continue to add flour and water until you reach the recommended amount. Make sure to stir continuously to dissolve lumps, then occasionally over heat until it reaches desired consistency, usually a thick soup (Feel free to add more water or flour if too thick or thin). Add remaining ingredients, Taste the soup before adding it to anything to make sure it has the flavor you want. You may want to add more (or less next time) spices to get desired flavor.
I use this recipe mainly as a base for any recipe that calls for cream of chicken soup, such as creamy chicken enchiladas, fettucine alfredo, and chicken pot pie. This recipe can also be used as a cream of mushroom or creamy beef substitute if you use beef broth and beef bouillon instead. I use the beef for things like stroganoff, and tator tot casserole.