Mock Condensed Cream Of Chicken Soup - Modified Aha - cooking recipe

Ingredients

1 cup sodium-free chicken stock (preferably 1 cup of Maureen's Chicken Broth With Very Low Sodium #335057)
1 bay leaf
1/4 lb boneless skinless chicken breast (all visible fat removed)
1 tablespoon canola oil
3 tablespoons all-purpose flour
1/3 cup nonfat milk
1 tablespoon Butter Buds (butter granules)
black pepper, to taste
1/8 teaspoon garlic powder

Preparation

In a small pan over medium-high heat, heat stock and bay leaf until liquid simmers.
Add chicken. When stock begins to simmer again, reduce heat to simmer.
Cover and simmer about 5 minutes, or until chicken is no longer pink. Remove from heat. Remove chicken from stock and reserve for step 8.
In a small saucepan over medium heat, heat oil. Add flour, stirring constantly for about 1 minute.
Gradually add the stock (with the bay leaf), milk, Butter Buds and pepper, stirring constantly until mixture thickens, about 2-3 minutes.
Removed from heat. Remove and discard bay leaf.
Pour soup into a blender and blend until smooth.
Add cooked chicken and garlic powder to blender, and blend until pureed.