2 russet potatoes, chopped into 1 inch pieces
1 stalk celery, diced
2 cups water
2 bouillon cubes of 2 tsp. Better Than Bouillon
2 cups frozen peas and carrots
2 cups diced or shredded cooked chicken
¼ cup butter
½ onion, diced
¼ cup flour
4 cups milk (I used whole milk)
½ tsp poultry seasoning
pepper to taste
1 tsp. salt
In a large stock pot, combine the potatoes, celery, 2 cups water, and bouillon. Cover and simmer 20 minutes until potatoes are tender.
Add chicken and frozen peas and carrots and cook for a few more minutes until heated.
Meanwhile, in a sauce pan, melt butter and cook the onion in the butter until tender. Add flour and cook for 1 minute while stirring.
Slowly add the milk and cook until nice and thick. Mix in the salt, pepper, and poultry seasoning.
Add the cream mixture to the vegetable mixture and cook until thick. If the soup doesn't thicken as much as you would like in a few minutes, you can whisk together 2 Tbsp of flour with 4 Tbsp cold water until smooth. Then drizzle a little of the mixture into the soup until it reaches the desired thickness. Serves 6