2 chicken breasts
3 carrots diced
2 onions, chopped
1/2 cup parsley, chopped
1 1/2 cup celery, chopped
water to cover
salt and pepper to taste
3 cups milk
1/2 cup butter
1/2 cup flour
In large kettle, place chicken, carrots, onions, parsley and celery. Add water. Season with salt and pepper. Bring to a boil. Lower heat, cover and simmer 45-50 minutes or until chicken is tender. Remove chicken and vegetables and boil liquid until you have 3 cups* remaining. Stir in milk. In a bowl, cream butter and flour into a paste. Stir into water and milk. Simmer and stir over low heat until soup bubbles and thickens. Dice or shred the cooled chicken and return it and vegetables to the soup.
*Before adding the milk, flour and butter, you can freeze half of the soup to use next time. If so, half the milk to 1 1/2 cups, the butter to 1/4 cup and the flour to 1/4 cup. With the frozen half, just thaw and warm then add milk, butter and flour.
