Cream of Chicken Soup

4 chicken breasts
1 medium onion, chopped
1 c. celery, chopped
1 c. carrots, chopped
2 (14.5 oz.) cans chicken broth
4 c. milk
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. sugar
3/4 c. butter or margarine
2/3 c. flour

Boil the chicken in water until cooked through and tender. (About 20 minutes.) Cool, skin, and cut into bite-sized pieces. Set aside.

Combine onion, celery, carrots, potatoes, and chicken broth in a medium saucepan. Simmer for 20 minutes (or until vegetables are tender) with the lid on.

While vegetables are cooking, melt butter in a large saucepan. Add flour and stir until bubbly. Add milk, salt, pepper, and sugar. Cook on medium heat, stirring constantly until mixture boils and thickens. Add vegetable mixture with liquid. Add chicken pieces. Stir together and cook a few minutes longer until chicken ins heated.