Homestyle Cream of Chicken Soup

1 Chicken carcass
16 cups Water
3 Carrots, chopped
3 Bay leaves
1 tbsp. Salt
Dash Pepper
4 stalks Celery, sliced
3 to 4 Large potatoes, diced

3/4 cup Sour cream
1 cup Flour

Cover chicken carcass with water. Bring to a boil and simmer for 1/2 hour. Discard bones and chop meat. Add carrots, bay leaves, salt, pepper, celery and potatoes. Simmer slowly until vegetables are cooked.

Meanwhile, combine sour cream, flour and enough milk to make a smooth paste in a small bowl. Add to soup and stir. Bring soup to a boil to thicken.

Note: If soup is too thick, add more milk.

Freezes well.

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