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Instructions |
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In a large skillet, heat up the chicken stock on
medium until it comes to a boil. While you are
waiting for the chicken stock to come to a boil,
whisk together the milk and flour in a small bowl
until there are no flour clumps.
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Add in the milk and flour mixture to the boiling
chicken stock and whisk on medium heat for about 5
minutes.
Add in the garlic powder, onion powder, thyme,
salt, and pepper. Whisk together.
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You can use it right away in soups or casseroles.
Allow the condensed soup to cool before
transferring to a container like a mason jar.
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If you are not going to use it right away, you can
store it in the refrigerator for one week in an
airtight container or a mason jar.
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Serving
Suggestions |
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you can substitute low fat milk, regular flour or even Gluten free flour to make GF casseroles
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Originally Submitted
6/12/2015
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