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!