- 1). Pour the chicken stock into a large pot and bring to a boil.
- 2). Add the celery, carrots and onion to the pot of boiling chicken stock.
- 3). In a bowl, whisk together the flour, salt, pepper and milk until well blended. Add to the stock pot along with the butter.
- 4). Boil all ingredients together for 10-15 minutes on medium-low heat. Be sure to stir the ingredients so they don't stick.
- 5). Strain out all the vegetables by pouring the soup through a colander and into a large bowl. Pour the liquid back into the stock pot and heat for 5 minutes. Serve with french bread for a delicious meal. This recipe yields 4-6 servings.
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