Homemade Cream of Chicken Soup

Begin by adding 1 tablespoon of chicken stock to a saucepan and placing it over medium-low heat. Allow the mixture to warm up gently, stirring occasionally, until the onion and garlic have softened in the liquid, approximately 3 minutes. Next, pour in the remaining chicken stock and add 1/2 cup of milk to the saucepan. Stir well to combine, then whisk in a pinch of salt, a few grinds of black pepper, some chopped parsley, a sprinkle of lemon pepper seasoning, a pinch of allspice, and a dash of paprika. Bring the mixture to a rolling boil, then reduce the heat and let it simmer for 1 to 2 minutes.

In a separate bowl, whisk together the remaining 1/2 cup of milk and 1 tablespoon of flour until smooth. Gradually whisk the milk mixture into the hot stock mixture, continuing to stir vigorously to prevent lumps from forming. As you whisk, allow the soup to come almost to a boil and thicken, creating a smooth and creamy consistency.