4 chicken breasts
1 c. celery, diced
1 c. green pepper, diced
1 c. onion, diced
1/4 c. butter
2 tbsp. flour
Salt and pepper to taste

In kettle, cover chicken with water and cook until tender. Remove chicken, reserving the broth. Saute the vegetables in butter for 15 minutes.

Combine 1 cup broth and flour in saucepan; heat until thickened and return to broth, stirring briskly. Remove chicken from bones and add to broth with vegetables. Add salt and pepper to taste. Simmer 25-30 minutes.