2 cups Fat Free Chicken Stock
1 chicken bouillon cube, or 1 tsp chicken base
1 tbsp. pepper (use less pepper if you would like a less peppery soup)
1 tbsp. dried basil (optional)
1 tsp garlic powder
1 tsp onion powder
1 tsp dried parsley
2 cups fat free milk
1 cup flour

1.In a medium saucepan combine chicken stock, bouillon cube, pepper, basil, garlic powder, onion powder & parsley over medium heat to a simmer
2.In a small bowl whisk together milk and flour until smooth
3.Slowly add in milk mixture, whisking constantly
4.Bring to a boil and reduce heat to a simmer and let cook for 10-15 minutes, or until desired consistency is reached, stirring often
5.Let cool to room temperature and then either store in refrigerator for up to 2 weeks, or freeze in smaller portions to use as needed

This recipe currently has 0 comments. Add your own comment in the right hand menu.