1 whole fryer
1 carrot
1 onion
1 or 2 stalks of celery
1 tsp. salt
1 tsp. pepper
1/4 to 1/2 c. flour
1/2 c. milk

Optional:

1 c. rice or 1 c. noodles
1 chicken bouillon cube

Place first 4 ingredients in a large cooking pot. Pour in enough water to cover about 3/4 of the chicken. Cook over slow heat until chicken is done. Remove chicken and debone, chopping into bite-size pieces. Strain the broth. Squeeze liquid from veggies and add to the broth. Season with salt and pepper. Mix flour with small amount of water. Add to broth and bring to a boil to thicken soup. Add milk. You may add rice or noodles.