Cream of Chicken Soup

4-5 chicken breast

3 carrots – chopped

2 celery – chopped

1 onion – chopped

1 C. flour

1 stick butter – melted

Salt/pepper to taste

Boil chicken until tender and drain (save broth from chicken). Add three cans of chicken broth. Make a paste of 1 C. flour and stick of butter. Slowly stir into broth until smooth. Add to broth. Season with garlic, and salt/pepper to taste.

Linda Odom