6cupsof chicken broth(homemade is best if available)
3cupsfrozen mixed vegetables(eg, carrots, corn, peas, green beans)
3cupsdiced cooked chicken(leftover or from rotisserie)
Salt and pepper to taste
Rolls for serving(optional)
Instructions
In a large skillet, melt butter over medium heat
Add flour and mix to form roux
Cook roux over low heat for about 1 minute but do not allow it to brown
Slowly pour chicken broth into the roux in ½-cup increments and whisk to thicken.
After all the broth has been incorporated, add vegetables and chicken and heat through - 3 to 4 minutes
Add salt and pepper to taste.
Notes
This soup can also be used as a filling for chicken pot pie. If you like your soup/filling very thick, you can add some potato flakes for more thickening.