Chicken (Turkey) Soup

A friend of ours passed this recipe along. We made it last night with our left-over turkey and it was really good. Hope you like it.

Chicken Soup

1 Tbs Olive Oil
2 Tbs Butter
4-5 Red Potatoes, cubed with skin on
1 Onion, diced
2 Ribs of Celery, finely chopped
2 Carrots, cut into small pieces (I just used half a bag of baby carrots cut in half)
2 Bay Leaves
1 tsp Chicken Bouillon (I only had chicken base, it worked fine)
1 Tbs Flour
1 49.5 oz can Chicken Broth (Swanson is best)
4 Chicken Breasts, shredded (Cook chicken in half of the chicken broth and save for your soup)
1 5 oz can Evaporated Milk

1. Heat Large Soup pot over medium heat. Add Olive Oil and Butter. Let the butter melt into oil.

2. Add onions, potatoes, celery, and carrots as you chop them up.

3. Add Bay Leaves and chicken bouillon and cook for about 5 minutes until veggies are softened up.

4. Add flour and cook for another minute.

5. Add chicken broth, including broth used to cook chicken. Put lid on pot and raise heat to bring to a boil.

6. Add chicken and let cook for 15-20 minutes.

7. Once the veggies are soft enough add evaporated milk. Let simmer for 3-5 minutes.