Creamy Chicken and Vegetable Soup

4 Tbsp gluten-free 1-to-1 baking flour You can use regular organic flour or sprouted flour if you tolerate gluten
4 Tbsp butter
2-3 quarts of homemade bone broth
2 chicken breasts shredded Sometimes I use the leftovers from a whole chicken
1 cup of cream you can use half-and-half, as well
24 oz frozen soup veggies Or fresh diced carrots, onions, peas, potatoes, etc
1 Tbsp dried celery or a few stalks of fresh
3 tsp Real salt or more to taste
fresh ground pepper to taste
1 tsp garlic powder
2 tsp onion powder

In large pot on the stove top over medium heat, melt the butter then add the flour, garlic powder, and onion powder and whisk to form a roux.
Add one quart of chicken broth at a time to the pot, stirring occasionally as the liquid thickens. Don't add another quart until the mixture has thickened. You may use 2-3 quarts of broth depending on how thick you want your soup.
When the mixture has thickened to your liking add the chicken, vegetables, celery, salt and pepper.
Cook over medium-low heat until the vegetables are cooked and tender, but not mushy.
Add the cream and stir.
Serve and enjoy!