Melt the butter

• Melt the salted butter in a saucepan over medium heat.

Make the roux

• Add the all-purpose flour and whisk until the mixture is soft and no longer dry.

Add the broth and milk

• Pour in the chicken broth gradually, whisking constantly.
• Slowly add the milk while whisking so no lumps form.

Season the soup

• Stir in the roasted chicken bouillon paste.
• Add the onion powder, garlic powder, black pepper and salt, then whisk to combine.

Adjust and store

• If the soup is too thick, whisk in a little more milk.
• Use in your recipes, keep in the refrigerator for a week or freeze for up to four months.