1 (3 lb.) chicken
3 carrots, diced
1/2 c. fresh parsley, chopped
2 bay leaves
1/2 tsp. thyme leaves
1 1/2 c. celery, chopped
1/2 c. onion, chopped
Salt & pepper
3 c. milk
1/2 c. butter
1/2 c. flour

Place chicken pieces in Dutch oven with carrots, onion, parsley, celery and water to cover. Season with salt and pepper. Bring to boil, skim off foam. Lower heat, cover and simmer 45 to 50 minutes or until chicken is tender. Remove chicken pieces and vegetables. Boil remaining liquid until you have 3 cups. Stir in milk. In bowl cream butter and flour into paste, drop into simmering soup. Stir over low heat until it bubbles and thickens. Skin and bone chicken and cut into large pieces. Place chicken and vegetables into soup. Reheat until bubbly. Season to taste.