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Add 1/2 cup of the milk first with the chicken stock to a medium sauce pan and bring to a low boil.
Meanwhile, mix the flour and the rest of the ingredients in a medium bowl. Add the rest of the milk and whisk until smooth.
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.
Store in an airtight container in fridge for up to a week or freeze for up to 6 months.