Using an immersion blender (or blender), blend until smooth.
Return to heat and keep the broth mixture simmering.
Whisk the milk and flour (or rice powder) together in a mixing bowl.
Pour the milk and flour mixture into the simmering broth whisking as you pour.
Continue to cook over medium-high heat until thickened - about 10 minutes or longer depending on the quantity of soup being made.
Adjust salt and pepper to taste.
Use as desired - Store in the refrigerator - Freezes well.
Notes
2 cups (1 pint) of soup = 1 can of Cream of Chicken Soup
* Please note that this recipe is used as a substitute for the canned, store-bought version. And it is great! The broth gives a wonderful flavor and you will not be able to tell the difference.
If I were serving this alone as a meal, I would add some cooked chicken to it.