Step 1

Heat butter in a medium saucepan over low heat until melted. Whisk in 2 tablespoons of flour and whisk until smooth. Continue to cook, whisking frequently, until a light sandy color, about 4 to 5 minutes.

Step 2

Add remaining flour to the butter mixture. Whisk until well combined. Add chicken stock and milk to butter mixture slowly, about 1 cup at a time, whisking constantly until smooth. Bring to a simmer and cook for about 15 minutes, until it is thick and creamy.

Step 3

Remove from the heat and stir in salt, pepper and onion and garlic powder, if using.

Step 4

Bring chicken stock to boil in a large saucepan set over medium-high heat.

Step 5

Whisk together the flour and milk until the flour has completely dissolved in the milk. When the chicken stock has reached a rolling boil, slowly whisk the flour mixture into the boiling chicken stock, whisking constantly. Cook until the cream of chicken soup has thickened, about 8 more minutes.

Step 6

Remove from the heat and stir in salt, pepper, onion, and garlic powder, if using.