Ingredients:

1/2 cup butter

1/2 cup flour

1/2 cup finely chopped onions

1/2 cup finely chopped celery

Salt and pepper

4 to 6 cups milk

2 tablespoons chicken soup base

1 cup cooked, cubed potatoes

2 cups mixed frozen vegetables (corn, green beans, carrots) slightly thawed

2 cups shredded chicken

1/2 cup heavy cream

Puff pastry sheets (optional)

Directions:

Melt butter and cook onion and celery in butter on low until soft.  Season with salt and pepper.  Add flour and cook on low for a minute, stirring constantly so it doesn’t burn.  Add 4 cups milk and chicken base and stir with a whisk until it comes to a boil and has thickened.  If too thick, add more milk.  Turn down heat and add the chicken, potatoes, and vegetables.  Season with salt and pepper.  Let simmer for a minute on low.  Add the cream.  Taste to see if more chicken soup base is needed.  Whisk in more if needed. 

For a fun crust on top, let soup cool a bit.  Ladle into oven safe bowls and top with pieces of chilled puff pastry.  You can brush pastry with beaten egg.  Add bake on a cookie sheet in a preheated 425 degree oven until pastry or crust is cooked, 5 to 10 minutes.  Sprinkle with chopped parsley.