Rating: 5 stars
1 Ratings
  • 5 star values: 1
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  • 1 star values: 0
Recipe by Southern Living November 2003

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Yield:
Makes 32 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a 4- to 6-gallon stockpot over medium heat; add onions and celery, and sauté until tender.

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  • Add flour, stirring until blended; cook, stirring constantly, 2 minutes. Stir in broth and milk, stirring constantly. Bring to a boil, stirring constantly, and cook 2 minutes. Stir in chicken, sliced carrots, and remaining ingredients.

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