• In a medium stock pot, bring 3 cups Chicken stock, ¼ cup whole milk, and 1 Chicken bouillon cube to a boil.
• In a medium mixing bowl, combine ¾ cup All-purpose flour, 1 tsp Kosher salt, ½ tsp Garlic powder, ½ tsp Onion powder, ½ tsp Poultry seasoning, and ½ tsp Ground black pepper. Stir well to combine.
• Add the remaining 1 ½ cups whole milk to the ingredients in the bowl, and whisk together until smooth.
• Add the mixture to the pot, lower the heat to a simmer, and whisk constantly until the mixture begins to thicken, about 5-6 minutes.
• Remove from heat and let cool. The soup will continue to thicken as it cools.

Storage

• Place soup in an air-tight container and store in the fridge for up to one week, or in the freezer for up to 6 months.