Next time, I'll add potatoes. I think I would dice up the potatoes, and put them in a few minutes after I put in the carrots and celery.
First I prepped the chicken since directions called for it to be cooked in the oven. However, this takes way too long. Next time, I'll dice it up and cook it in the pot. Less dishes too. Love that! Or use a rotisserie chicken and toss the chicken in at the end. Now that would just make things too easy...
Cream of Chicken Soup
2 tbsp butter
2-3 cups of diced onion, carrots, celery
2 chicken breast (about 1 pound)
Salt & Pepper
1/2 cup flour (I wanted it thicker)
1 bay leaf
1 tsp poultry seasoning (recipe calls for 1/2 tsp thyme, but I don't have it)
2 cups chicken broth
2 cups milk
2 tbsp heavy cream (omitted because I forgot to buy it)
Melt butter in a big pot. Add onion, carrots, and celery and cook about 3 minutes. Add bay leaf and poultry seasoning, salt & pepper and cook until soft. (Add diced chicken if you are using raw, let it cook most of the way, about 5 minutes)
Add flour and cook another 2 minutes to make sure everything is coated and butter is absorbed in to it.
Add chicken stock and milk. Let simmer about 20 minutes while soup thickens. Add shredded chicken and then add cream. Top which fresh green onion.