Creamy Chicken Soup

This is the warmest, yummiest, heartiest meal for any cool evening. So tasty. My hubby even praised it and he doesn't love soup! From the Food Nanny cookbook. Mmmmmm...Serve with hot rolls or crusty bread. Serves 4-6.

Creamy Chicken Soup

1 lb boneless, skinless chicken breasts
4 c chicken broth
1 small onion, diced
5 carrots, peeled and cut into thin slices
5 medium potatoes, peeled and cut into bit-size chunks
1/4 c butter
1/4 c all-purpose flour
2 c fat free evaporated milk
3/4 c frozen peas, thawed
salt and ground black pepper to taste

1. Put chicken breasts and broth in a soup pot and bring to a boil over high heat. Decrease heat, cover, and simmer until the chicken is tender, about 20 minutes (or less). Remove chicken to cool.
2. Add onion, carrots, and potatoes to the broth. Cover and return to boiling. Reduce heat and simmer 10 minutes or until vegetables are tender.
3. Meanwhile, tear the chicken into bite-size pieces.
4. In a small saucepan, melt the butter over medium to medium-low heat (closer to medium). Stir in the flour with a wooden spoon and cook for 1 minute until the mixture is smooth and bubbly. Stir in the milk and cook for 2 minutes until the mixture is smooth and slightly thickened.
5. Add the white sauce and chicken pieces to soup pot. Stir and bring to a gentle boil over medium-high heat. Immediately decrease the heat to simmer, add peas, salt and pepper to taste, and cook just until peas are heated through. Sever immediately or keep warm, but do not boil.