Homemade Condensed Cream of Chicken soup

So... I was making one of my favorite crockpot meals on Sunday (this one here) and realized we didn't have cream of chicken. We ALWAYS have some. So I looked online and found this fabulous homemade recipe. It was great! And we were even missing poultry seasoning and onion powder. I got it from Tammy's Recipes. In the recipe we used it for, it blended in with everything else and honestly tasted exactly the same as with a can. I did taste it before just a little and it was pretty good. I think I'm going to make this in bigger batches and freeze it and use this instead of cans. I know exactly what's in it, it tastes good and is SO easy to throw together. I left one of her notes here. I just used bouillon cubes (or powder actually) so I did add some lemon pepper and more garlic and seasoned salt and it was just right. I don't know how to label this, any thoughts?

It makes 3 cups (about 2 cans)

1 1/2 cups chicken 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; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour

Instructions:

1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two

2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

Additional Notes:

*I use the broth from my oven-roasted chicken. Refrigerate broth and then take fat off the top. If you're using chicken bouillon + water for your broth, you may want to add a little extra seasonings, such as lemon pepper, extra garlic, or seasoned salt, since my broth normally has bits of those in it. You can also add bits of chicken, but if you have good rich chicken broth, you probably won't need any chicken in it.