Cream of Chicken Soup

Ingredients

Unsalted butter

4 tablespoons

Onion

1 medium, diced

Carrots

2 medium, diced

Celery

2 stalks, diced

All-purpose flour

1/4 cup

Chicken broth

4 cups

Milk

1 cup

Cooked chicken

2 cups, shredded

Salt

to taste

Black pepper

to taste

Fresh parsley

for garnish (optional)

Instructions

1. In a large pot, melt the unsalted butter over medium heat.
2. Add the diced onion, carrots, and celery to the pot. Sauté the vegetables until they are soft and fragrant, approximately 10 minutes.
3. Sprinkle the flour over the vegetable mixture and stir well to combine, cooking for an additional 2 minutes to remove the raw flour taste.
4. Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Bring the mixture to a gentle boil.
5. Once boiling, reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld together.
6. Stir in the shredded cooked chicken and season the soup with salt and pepper to taste.
7. Continue to simmer for an additional 10 minutes, or until the soup is heated through and creamy.
8. Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!