Portion Size: 1 cup

Ingredients: Yields:   servings

Ingredients	Notes:
2 tablespoons oil
2 tablespoons all-purpose flour
1/4 teaspoon salt
½ cup finely chopped onion	Washed, peeled and finely chopped
¼ cup finely chopped celery	Washed, peeled and finely chopped
½ lb. boneless skinless chicken	Washed, trimmed and chopped
1 teaspoon poultry seasoning
6 cups reduced sodium chicken or vegetable broth
2 cups milk or half and half, warmed
1/4 teaspoon ground white pepper

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat the oil into a large stock and set over medium heat. Season chicken with salt and pepper.  Cook in oil.
2	Add onions and celery. Cook until translucent. Stir in flour and toss to coat. Add remaining ingredients and bring to a boil.
3	Reduce the heat to low, cover and cook at a low simmer until mixture thickens.	Cook until internal temperature reaches 165°F.