Homemade Cream of Chicken Soup
1 stick real butter
1/2 c. all-purpose flour
2 cans evaporated milk
1 large can (29-oz) mixed vegetables
3 lbs. chicken breast, cooked and cubed (not shredded)
2 (14.5 oz.) cans chicken broth
2 tsp. onion salt
2 tsp. celery salt
1 tsp. pepper
Mix salt and pepper together in small bowl or cup and set aside. Melt butter in large pot. Stir in flour with whisk. Gradually stir in milk. Cook, stirring constantly, until mixture comes to a boil. Add broth, then salt and pepper mixture. Whisk and stir. Add chicken and vegetables, and heat through. Serve with saltines.
Delicious, quick and filling. Great as leftovers. Serves 6-8.