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Note: It’s important to whisk continuously throughout this process to ensure the smoothest possible consistency.
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 butter in a saucepan over medium heat. Let it fully melt and begin to foam. This allows the water in the butter to cook off which will create a smoother consistency.
Gradually sprinkle in the flour and whisk continuously for 3-5 minutes to cook off the raw flour taste. It will become the consistency of wet sand.
Add ⅓ of the chicken 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.
If possible, run the mixture through a fine mesh strainer for a super-smooth consistency.
Use as a direct substitute for condensed cream of chicken soup, this recipe makes enough for two (10.5 oz.) cans.