Chicken Soup

• 4 cups chicken broth
• 1 cup heavy cream
• 2 (8 ounce) cans navy beans
• 2 stalks celery
• 3 carrots
• 12 tablespoon chopped basil
• 1 tablespoon butter

1. Slice the carrots.
2. Then put them in boiling water.
3. Cook until tender.
4. Then drain.
5. Cut the usable part of the leeks and the celery into small chunks.
6. Saute them down in 1/2 tablespoon of butter until soft.
7. Put chicken broth and cream into a pot and boil.
8. Drain the beans and add to the chicken and cream mixture.
9. Also add the rest of the butter and the basil.
10. Add the vegetables to the mixture and stir.
11. Serve.

chicken broth, heavy cream, navy beans, stalks celery, carrots, basil, butter

Taken from www.food.com/recipe/chicken-soup-418298 (may not work)