1 chicken
1 (16 oz.) can or peas and diced carrots
1/2 c. celery, diced
3 tsp. salt
1/4 tsp. thyme
1/2 c. milk
1 stick butter
2 c. broth
Flour

Cook chicken in 5 cups water. Remove skin and bones (save broth). Melt butter; add flour, milk, and chicken broth. Stir continuously until boils and thickens. Add celery, thyme, salt, chicken, peas, and carrots. Simmer 20 minutes on medium heat. Serve over Angel Biscuits.