1-In a medium saucepan, bring the broth and all the seasonings (poultry seasoning, onion powder, garlic powder, black pepper, salt, parsley, paprika) to a simmer over medium heat.

2-In a liquid measuring cup or small bowl, whisk the milk and flour together until smooth. Make sure there are no lumps in this mixture, as smooth blending is the secret to a velvety soup base.

3-While whisking the simmering broth mixture constantly, slowly pour in the milk/flour mixture. This gradual approach prevents lumps from forming and ensures a perfectly smooth consistency.

4-Continue to stir and cook until the mixture bubbles and thickens, about 3-4 minutes. You’ll know it’s ready when it coats the back of a spoon and has the consistency similar to canned condensed soup.

5-Remove from heat and add additional salt and pepper to taste. Remember, you can always add more seasoning, but you can’t take it out, so start conservative and adjust as needed.

6-Use immediately in your favorite recipe or cool and refrigerate for up to a week, allowing you to prep ahead for busy weeknights or planned recipe sessions.