Step 1

Add 1/2 cup of the milk first with the chicken stock to a medium sauce pan and bring to a low boil.

Step 2

Meanwhile, mix the flour and the rest of the ingredients in a medium bowl.  Add the rest of the milk and whisk until smooth.

Step 3

Add milk mixture to the sauce pan and lower heat to a simmer, stirring constantly as the soup thickens. About 5 minutes.  It will thicken as it cools.

Step 4

Store in an airtight container in fridge for up to a week or freeze for up to 6 months.