Lower Sodium Cream of Chicken Soup

 This recipe gives you the creamy texture of the canned stuff without all the sodium.

• 6 tbsp butter no salt added
• 9 tbsp all-purpose flour
• 1 1/2 cups chicken stock no salt added
• 1 1/2 cup milk I used 2%
• 3 tsp Herb Ox chicken bouillon no sodium
• 1 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp turmeric
• 1 tsp freshly ground black pepper
• 1/2 tsp celery seed (optional)

1. (If you like, dice up small bits of chicken breast to add in while you cook it)
2. In a medium saucepan, melt butter over medium heat.
3. Add flour to the pan, and whisk together to make a paste and allow it, as you whisk, to lightly brown. brown.
4. Add the chicken broth and milk, and whisk together till the lumps are gone.
5. Stir in all the seasons, including the Herb Ox.
6. Bring back up to simmer and cook slowly on low heat until it thickens, this could take a couple or up to four minutes, but you want it to be very thick.
7. Remove from the heat and use as needed (like you would with the canned stuff) or you can store it, once cooled, in a glass jar with a lid. 

Use within 1 week.