Ingredients: 4 tablespoons vegetable oil 1 onion -- diced 2 to 3 ribs celery -- peeled & diced 2 to 3 potatoes -- peeled & diced 2 tablespoons chopped parsley 2 teaspoons fresh savory -- chopped or 1 teaspoon dried -- optional 2 tablespoons flour 1 cup milk or light cream 2 cups chicken broth 2 cups cooked chicken -- diced salt fresh ground pepper 1 cup corn kernels (fresh, frozen, or canned) -- optional

Recipe Info Category: Soups Rating: 5 Contributor: Janessa Aguilar

Heat the oil in a large pot and stir in the onion and celery, continuing to stir for about 5 minutes, before adding the potatoes. Cover and cook over low heat for about 10 minutes, and stir in the herbs. Mix the flour with milk to make a thin paste, then add the milk and broth to the soup pot and bring to a boil. Simmer until the vegetables are tender but not mushy. Stir in the chicken and optional corn, and sprinkle lightly with salt and pepper to taste. Cook gently 5 minutes and serve very hot.