• 4 Tbsp butter
• ½ cup flour
• 2 cups chicken broth (substitute with veggies broth if not using in a chicken recipe)
• 1 chicken buillon cube or 1 tsp Better Than Bouillon (only for chicken soup)
• 1 cup milk, preferably whole (but any kind works)
• ⅓ tsp celery salt
• ⅓ tsp onion powder
• ⅓ tsp garlic powder
• ⅓ tsp salt
• ⅓ tsp pepper
• ⅓ tsp of a "tasty" seasoning

Temper the milk by microwaving it for 45 seconds. This prevents curdling, but also prevents lumps from forming when it's added. Set aside.

Melt the butter in a saucepan over medium heat. Let it fully melt and wait until it starts to foam, about 3 minutes.

Gradually add the flour, whisk continuously for 3-5 minutes, until it's the consistency of wet sand. Remove from heat.

Add ⅓ of the broth and whisk well. Add ⅓ more, whisk well.

Add the remaining chicken broth, chicken bouillon, warm milk, and seasonings, whisk continuously.

Return to heat and bring to a near boil. Continue to whisk until it begins to get very thick. Immediately remove from heat.

Soup will continue to thicken upon standing.

(replacement for canned soup)

Note: It's important to whisk continuously throughout this process to enshure the smoothest possible consistency.

Substitute: mushrooms, cauliflower, or potatoes for chicken to vary the soups.