I looked up a recipe for cream of chicken soup and found out it's much easier to make than I expected so I made some to add to dinner tomorrow! (Crockpot chicken and dumplings). It tastes delicious and I'm looking forward to having a fresher taste than the canned stuff. To measure the spices I added 1/4 + 1/8 tsp of each. For the flour I measured 2.2oz (1/2 cup) then spooned and leveled the extra two tablespoons. I used unsalted butter and reduced sodium chicken BTB to make the broth. After heating the butter for 3mins in my nonstick sauce pan, the texture almost immediately turned to "wet sand" upon adding the flour, so I wasn't whisking for 3-5 minutes as the recipe says. I didn't put it through my strainer because I've already used & washed that thing twice today and I didn't want to do it a third time
