Melt the butter

• Melt the butter in a saucepan over medium heat.

Make the roux

• Whisk in the flour and cook, stirring, until smooth and lightly golden.

Add the liquid

• Pour in the chicken broth and milk while whisking constantly.
• Cook until the soup thickens and is smooth.

Season and serve

• Stir in the salt, black pepper, garlic powder and onion powder.
• Taste and adjust the seasoning, then use in place of canned cream of chicken soup.