Make the flour slurry

• Whisk together the milk and flour in a small bowl until smooth and fully incorporated.
• Set aside.

Simmer the broth with the seasonings

• In a saucepan, combine the chicken broth with the poultry seasoning, onion powder, garlic powder, salt, pepper, dried parsley and paprika.
• Bring to a simmer and let it heat through.

Thicken the soup

• Slowly pour in the milk and flour mixture while whisking constantly.
• Keep whisking until the soup starts to thicken.

Finish and store

• Remove from the heat and season with salt and pepper to taste.
• Use immediately or pour into jars and store in the fridge for up to a week.