Cream Of Chicken Soup

Ok, so this isn’t a low fat soup! But it is good and filling and, if you are feeling sick, this chicken soup warms your soul! I took the general idea from my Better Homes and Gardens cookbook and then threw it some of my own touches. If you use the broth from the boiled chicken, there’s not a whole lot of taste so be sure to add your favorite spices!

assortment of chicken pieces (6-8 pieces)
1/2 cup butter
1/2 cup flour
1 cup milk
1 cup light cream
6 cups chicken broth
2 stalks celery
2 carrots, peeled and chopped
salt, pepper, garlic powder, Adobo, rosemary, to taste

Boil chicken pieces in salted water. Pull cooked chicken off bone. Save 6 cups chicken broth. Boil carrots in water until tender. In saucepan, melt butter; stir in flour. Stir in milk, cream, and broth. Cook and stir until mixture is slightly thickened and bubbly; reduce heat. Season with salt, pepper, garlic, Adobo, and rosemary, to taste. Stir in chicken, celery, and carrots. Cook until celery is tender. Serve with fresh bread.

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