Better tasting and better for you than the store-bought version, this homemade cream of chicken soup is gluten-free and is ready to eat in 15 minutes.
Over medium heat, heat the olive oil and sauté the shallots for 2-3 minutes
Add the butter and wait for it to melt. Add the flour in batches, so that it doesn't form a lump. Keep on whisking continuously.
While whisking, splash chicken broth, again in batches till you get a smooth paste.
Add milk and all the spices. Turn the heat to medium-high and bring the soup to a bubble. Don't stop stirring.
Turn down the heat to medium while stirring continuously for 3-4 minutes.
Remove the saucepan from heat then set aside to cool slightly.
Make the allspice powder by lightly pan frying (without oil) cloves, cardamom, cinnamon sticks, black pepper and cumin seeds and finely grinding them.