Cream of Chicken Soup

• 1 cup finely chopped carrot (about 2 medium)
• 1 cup finely chopped celery (about 2 medium)
• 1 cup finely chopped onion
• 14 cup butter
• 1 -2 teaspoon fines herbes
• 2 large chicken breasts or 4 small chicken breasts, cut into bite sized pieces
• 6 cups chicken broth (real if possible)
• 2 cups heavy cream
• 12 cup butter
• 23 cup flour
• 1 (14 ounce) can artichoke hearts, water packed
• salt and pepper

1. Saute carrots, celery, and onionin butter in a large stock pot for a couple minutes and add cut up chicken breast.
2. Stir over medium high heat and add fine herbes and continue sauteing the veggies and chicken mixture for several minutes until chicken is no longer pink.
3. Add broth.
4. Simmer about 10 minutes or until veggies are soft.
5. While veggies and chicken are simmering, melt 1/2 cup butter and stir in the flour in a separate small saucepan and stir for about one minute.
6. Set aside.
7. Add the cream, bring soup mixture to boiling, and while soup is boiling rapidly, gradually stir in the butter/flour mixture while whisking very quickly to thicken the soup.
8. Drain artichoke hearts,.dice the hearts into fourths or smaller pieces as desired, add to soup, add salt and pepper to taste.

carrot, celery, onion, butter, fines herbes, chicken breasts, chicken broth, heavy cream, butter, flour, water, salt

Taken from www.food.com/recipe/cream-of-chicken-soup-300326 (may not work)