4 chicken breasts (or equal)
3 chicken bouillon cubes
3 carrots, chopped
1 lg. onion, chopped
1/4 c. dried parsley
1 1/2 c. chopped celery
2 potatoes (peeled & diced)
4 c. water
Salt & pepper
1/2 c. butter
1/2 c. flour
3 c. milk

In large Dutch oven cook all the seasonings, vegetables and chicken in the 4 cups of water. This will take at least an hour. When the chicken is tender, cut into small pieces and add back to broth.

Melt the butter and stir the flour into it so there are no lumps. Add it to the soup as thickener. Finally add the milk. Cook until soup is creamy. This freezes well.