Homemade Cream of Chicken Soup

I found this recipe for homemade cream of chicken soup a few years ago and have been using it regularly ever since. I still buy some canned at the store for occasional use, but it's really nice to have something homemade, as well as something to use when I don't have any on hand and don't want to make a trip to the store.

This recipe makes about 2 cans worth. If my recipe only calls for one, I put half in a tupperware and freeze it for next time.

Ingredients
1 1/2 C water
1 1/2 tsp Chicken Better Than Bouillon (or 1.5 cubes chicken bouillon, or 1.5 C broth)
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 teaspoon salt (or less to taste)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

Instructions

In a medium-sized saucepan add the water, Better Than Bouillon, 1/2 cup of the milk, and the seasonings. Stir well and heat gradually to a boil. In a small bowl, whisk together the remaining 1 cup of milk and flour. Add the milk mixture to the saucepan, reduce the heat to a simmer, and whisk until thick.