Cream of chicken substitute

I don't buy canned cream of chicken soup for use in recipes. I am on a low salt diet. I showed all ingredients as presented to me, however, I leave out the chicken (1/2 c cooked, finely chopped chicken)and salt (1/2 tsp). The butter and broth add enough salt for flavor and my cardiologist doesn't scream at me. 😀 If you want the full on Cream of Chicken, leave it in.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for about 1 minute to form a roux. Gradually whisk in the chicken broth and milk until smooth. Add the salt, pepper, garlic powder, and onion powder. Continue cooking and stirring until the mixture is thickened and bubbly. Stir in the chopped chicken and cook for another 1–2 minutes. Use immediately in recipes or let cool and store in the fridge for up to 1 week.