Tuesday, February 11, 2014

Chicken Confetti Soup

2 3/4 c. milk
2 T. chicken base
1/2 t. each sage, thyme, and pepper
1/4 t. celery salt
1/2 c. onions, chopped finely
1/2 c. chopped carrots
1/2 c. chopped celery
1/2 c. butter
3/4 c. flour
4 1/4 c. water
1 c. cooked, diced chicken

Heat water, chicken base, all seasonings, onion, carrots, & celery until vegetables are crisp tender.

Make a roux of butter and flour--add milk slowly.  Add flour mixture to vegetables and broth.
Heat through.

This is SO delicious!  Shared by my friend Linda Garrison.  PLUS, she made it and brought to me after surgery--yummy!!!

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