Chicken and Vegetable Soup

This soup is easy and a great way to use leftovers. Amounts can be easily adjusted. Turkey will work great in the soup too!

About 2 cups cooked chicken, chopped roughly
3 carrots, peeled and sliced thin
5 - 6 stalks celery, sliced thin with leaves on
1/2 cup chopped onion*
1 carton chicken stock
2 tbsp flour
1/4 cup butter
1 tbsp olive oil
Salt and Pepper to taste

In a large pot over med-high heat melt butter and add olive oil. Add carrots, celery and onions and saute, add salt and pepper to taste. After about 10 minutes, onions will be translucent, add the flour and stir well. You can turn the heat down to medium. Then begin to add the chicken stock, about 1 cup or so at a time, stirring constantly to incorporate the flour into the stock. You can add the last 1/2 of the carton all at once.  Once all chicken stock has been added, the soup should be thicker from the flour, add the chicken. Stir together and bring to a low boil. Turn down the heat and simmer about 15- 20 minutes. Serves 4 - 6.

*Tip: when chopping part of an onion for one dish, go ahead and chop the entire onion. Freeze in about 1/2 cup portions in ziploc bags. They will keep about a month. No need to thaw.