Boil 1 lb or more chicken breast, thighs or tenders for 15 minutes.
Remove slice, reserve 1 3/4 C chicken broth.
Make a roux by melting 1/3 C butter. Saute 1/3 C diced onion then add 1/3 C flour & 1/2 t salt. Gradually add 2/3 C milk then the reserved broth, stirring constantly. Add chicken and cook down for 5-10 minutes.