Make the roux Cook down a minced shallot or other small, mild onion in some olive oil, then set it aside Melt butter in a saucepan and add gluten free flour, salt, pepper, poultry seasoning, and cook into a paste Add chicken stock, and whisk until smooth Finish the soup Add evaporated milk, and add back the minced shallots Cook until the mixture is reduced and thickened Add in cooked chicken and you're done
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Taste and adjust if youd like more mustard or lemon juice
If you have the room, be as explicit as possible