Cream of Chicken Soup

So I went to make tuna noodle casserole one day and realized that I didn't have any cream of chicken soup.  So I used this instead and I love it.  You can substitute it in any recipe of "cream of" soup.  It equals one can of soup.  (It doesn't take too much time either,  I just make it while the noodles are boiling).



1 TB flour
3 TB butter
1/2 c. chicken broth
1/2 c. milk
salt and pepper, to taste

Melt butter in a small sauce pan over medium-low heat.  When melted, whisk in the flour and continue whisking until smooth and bubbly.  Remove from heat and slowly whisk in chicken broth and milk.  Return to heat and bring to a boil, whisking constantly, until soup thickens.  Add salt and pepper to taste.