1 chicken, cut up
3 carrots, diced
2 onions, chopped
1/2 c. chopped parsley
1 1/2 c. chopped celery
Water to cover
Salt and pepper
3 c. milk
1/2 c. butter
1/2 c. flour

In Dutch oven put chicken, carrots, onions, parsley, celery and water to cover. Add salt and pepper. Boil, skim off foam. Lower heat, cover and simmer 45-50 minutes until meat is tender. Remove chicken and vegetables. Boil remaining liquid until you have 3 cups. Stir in milk.

In bowl cream butter and flour into paste. Drop into soup, stir over low heat until soup thickens. Skin and bone chicken, cut into large pieces. Place meat and vegetables into soup. Reheat until bubbly.