1 3/4 lb. chicken pieces
4 c. water
2 medium carrots, minced
2 stalks celery, minced
1 tsp. salt
1/2 tsp. pepper
1 c. milk
3 tbsp. all purpose flour

Combine chicken and water in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20-25 minutes. Remove chicken and let cool, reserving 3 1/2 c. broth. Bone chicken and chop meat. Combine chicken, reserved broth, carrots, celery, salt and pepper in a Dutch oven. Bring to a boil; over, reduce heat, and simmer 1 hour. Combine milk and flour, stirring until smooth. Gradually add soup to mixture, stirring well. Simmer, uncovered, an additional 15 minutes or until thickened, stirring occasionally. 5 cups.