Ingredients
| 1/4 | cup oleo or butter |
| 2 | 15.5-ounce cans clear chicken broth |
| 1 | teaspoon onion, chopped |
| 1 | small carrot, finely chopped |
| 1/2 | stalk celery, finely chopped or celery seed |
| dash garlic salt | |
| salt, to taste | |
| pepper, to taste | |
| seasoned salt, to taste | |
| 3/4 | cup flour |
| 1 | cup milk |
| 3 | cups chicken, shredded |
| biscuits |
Instructions
Melt oleo or butter in pan, then turn off heat. Add chicken broth. Add vegetables to broth. Add seasonings. If using celery seed, add a few shakes. In a separate bowl, mix flour and milk, then add to broth and vegetables. Bring mixture to a boil, stirring occasionally so the mixture doesn’t get lumpy. Turn heat down and simmer 25 minutes. Add chicken and simmer 5 minutes longer. Serve over biscuits.
