Cream of Chicken Soup

Combine chicken and water in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20-25 minutes. Remove chicken and let cool, reserving 3 1/2 c. broth. Bone chicken and chop meat. Combine chicken, reserved broth, carrots, celery, salt and pepper in a Dutch oven. Bring to a boil; over, reduce heat, and simmer 1 hour. Combine milk and flour, stirring until smooth. Gradually add soup to mixture, stirring well. Simmer, uncovered, an additional 15 minutes or until thickened, stirring occasionally.

5 cups.