Ingredients:

  • 1 cup low-sodium chicken broth (non-seasoned)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon olive oil
  • 1/4 cup cooked, shredded chicken (no skin or bone)
  • 1/2 teaspoon finely chopped, fresh parsley (optional)
  • A pinch of salt (optional)

Instructions:

  1. In a small saucepan, melt the butter over medium heat.
  2. Add the all-purpose flour to the melted butter and whisk continuously for about 1-2 minutes until it is a light golden color.
  3. Gradually add the low-sodium chicken broth while whisking to prevent lumps. Cook for 3-4 minutes or until the gravy begins to thicken.
  4. Stir in the cooked, shredded chicken, and cook for an additional minute.
  5. If using, stir in the finely chopped parsley and a pinch of salt. Remove from heat and let cool slightly before serving.