Best Chicken Soup Ever

• 1 1/2 cups Onions
• 6 stalks Celery
• 1/2 cup Butter or Olive oil
• 4 Chicken breasts
• 1 tablespoon Flour
• 8 cups Chicken broth
• 1 1/2 cups Carrots
• 1 cup Red pepper
• 1 cup Whipping cream or milk
• 1/2 cup White wine
• 2 tablespoon White balsamic vinegar
• 1 tablespoon Flour

1. Place chicken breast in broth and bring to boil for 20 minutes. Remove chicken, cool and cut into bite size pieces
2. Chop onion and celery. In a Dutch oven saute onion and celery in butter(olive oil) until soft.
3. Sprinkle 1 tablespoon flour over sauteed vegetables; cook over low heat 10 min, stirring to make roux
4. Add white wine and continue stirring, once incorporated add warm chicken broth.
5. Combine whipping cream with 1 Tbsp flour, stir into broth
6. Chop carrots and red pepper on the diagonal and add to soup
7. Add chicken to soup
8. Heat for 20 min, add balsamic vinegar, salt and pepper to taste
9. Enjoy over brown rice.

onions, stalks celery, butter, chicken breasts, flour, chicken broth, carrots, red pepper, whipping cream, white wine, white balsamic vinegar, flour

Taken from www.epicurious.com/recipes/member/views/best-chicken-soup-ever-56d200fe9e6b80a8059322ce (may not work)