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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 the butter in a saucepan over medium heat. Let it fully melt and wait until it starts to foam, about 3 minutes.
Gradually add the flour, whisk continuously for 3-5 minutes, until it’s the consistency of wet sand. Remove from the heat.
Add 1/3 of the chicken broth and whisk well. Add 1/3 more, whisk well.
Add the remaining chicken broth, chicken bouillon, warm milk, and seasonings, whisk continuously.
Turn up to medium-high heat, 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.