Creamy Chicken Soup

Let me confess, I have a messy kitchen - a very messy kitchen. It's embarrassing. No, I won't show you pictures. Sorry, this one doesn't need to have pictures to have happened.  That's my whole story.

Tonight I overcame my messy kitchen and made this deliciousness.  It was quite good, and very simple to make.

Creamy Chicken Soup
3 Carrots, diced
1 whole Onion, chopped in bite size pieces
2 medium Chicken Breasts, cooked and chopped
1 cup Mushrooms, chopped
1 (16oz) can White Northern Beans
1 Bay Leaf
2 cups Chicken Stock (homemade or store bought)

Prepare ingredients as indicated above, then add all to a pot of chicken stock. Bring to a boil, then turn down heat to simmer while the veggies cook. They are done when carrots are soft and onions translucent.


Soup Base:
4 tbsp Butter
1/4 cup Flour
1 cup Milk


In a 3 quart pot, make a roux -  On medium heat melt butter, sift in flour and stir with a fork to combine. Let cook for just a minute, then whisk in milk until there are no lumps. Continue to stir this mixture for a bit until it begins to thicken up.  Pour in cooked veggies and cooked chicken.  Let simmer for about 10 minutes longer to let flavors meld.
Yum.