1 teaspoon saltadd half and taste before adding the rest
1cup cold milk
3tablespoons corn starch
Instructions
In a small saucepan, add the chicken stock and bring it to a low simmer. Add the onion powder, garlic powder, poultry seasoning, parsley, paprika, and salt and stir to combine.
In a measuring cup, mix the milk and corn starch and stir to combine. (Never try to mix cornstarch in a warm liquid or it will clump). Pour the milk mixture in to the chicken stock and cook, stirring constantly over medium heat until the mixture comes to a low simmer, thickens and will lightly coat the back of a spoon--about 5 minutes.
It will not be as thick as store canned soup.
To store, transfer to a jar or container and place a layer of plastic wrap against the surface before sealing. To use right away, use in the place of any recipe that calls for canned condensed cream of chicken soup.