Creamy Chicken Mother Soup

There are five "mother" sauces in French cooking that are the base of  literally hundreds of variations of sauces. I consider this soup a Mother Soup. It's a basic cream of chicken soup you could spin a thousand ways by changing up a few things.

Creamy Chicken Mother Soup
4 tablespoons butter
1 cup sweet onions, chopped
1 cup celery, chopped, including leaves
1 cup carrots, diced or shredded
4 tablespoons all-purpose flour
4 cups low sodium chicken broth 
1 cup water
3 chicken bouillon cubes, low sodium 
1 teaspoon thyme, dried
1/2 teaspoon poultry seasoning
1/2 teaspoon black pepper, 1/2 tsp salt
2-3 chicken breasts, cooked and chopped (or shredded)

1 cup mushrooms, sliced 
1 cup frozen peas, thawed
1 can evaporated milk
1 cup milk or half and half

Melt butter over medium heat in large saucepan or Dutch oven. Add onion, carrots and celery; cook 5-6 minutes until vegetables are softened. Add thyme, poultry seasoning, salt and pepper.

Add flour and stir over medium-high heat, making a roux, 3-4 minutes. Add chicken broth, water and bouillon; stir to pick up browned bits on bottom of pan. Bring up to a boil and let thicken, then reduce heat. Add chicken and let simmer 10 minutes. Add mushrooms and peas. Add evaporated milk and half-and-half. Season with S & P.


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