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Creamy Chicken-Vegetable Soup| 3 1/2 | c. | chicken broth | | 3/4 | c. | celery — chopped | | 3/4 | c. | carrots — chopped | | 1/3 | c. | onion — chopped | | 1/2 | c. | flour | | 1 | c. | milk | | 1/2 | c. | light cream | | 1/2 | c. | butter or margarine | | 1 1/2 - | c. | chicken — cubed |
| 1. | In large saucepan, combine celery, carrots, and onion in 2 cups of the chicken broth. | | 2. | Cook until tender. | | 3. | Blend together flour and remaining (1 1/2 c.) chicken broth; add to vegetables. | | 4. | Cook until thickened, stirring constantly. | | 5. | Add milk, light cream, butter, and chicken. |
Yields 10 (1/2 c.) servings(from Whitney Bills) |
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