Creamy chicken soup with vegetables

Ingredients for 8 servings:

• 1 onion(s)
• 3 stalk(s) celery
• 3 large carrots
• 150 g mushrooms
• 3 cloves garlic
• 400 g potatoes
• 500 g chicken, cooked, approx.
• 1 cup peas, frozen
• 200 g corn
• 1 liter chicken broth
• 340 g condensed milk, unsweetened, 4% fat
• 1 tsp marjoram, dried
• 1 tsp thyme, dried
• 3 tbsp, heaped flour
• some fat for frying, e.g. butter, oil or fat from the broth
• n. B. Salt and pepper from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Prepare the ingredients separately. Clean and dice the onion, celery stalks, carrots, and mushrooms. Peel and dice the potatoes, and let them stand covered with water. Remove the cooked or roasted chicken from the bones and shred it. Heat the fat in a large pot, e.g., 3 tablespoons of oil, a large spoonful of butter, or the fat removed from homemade chicken stock. Sauté the onion, add the celery stalks and carrots, and sauté for about 5 minutes, stirring continuously. Add the mushrooms and the crushed or finely diced garlic, mix everything well, and sauté for another 5 minutes. Sprinkle the flour over the vegetables and sauté for about 1 minute, stirring constantly. Gradually add the chicken stock, stirring well to loosen the flour from the bottom of the pot. Stir in the condensed milk (milk also works), freshly ground pepper, and herbs. Drain the potato cubes, add to the pot, and bring to a boil. After 5 minutes, stir in the peas, corn, and chicken and simmer, stirring frequently, until the potatoes are tender. Season generously with salt and pepper and serve hot. The soup will thicken slightly after adding the flour, so just simmer and stir frequently.