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How to make cream of chicken soup
Melt the butter.
Add cup (113 g) of unsalted butter to a large stock pot. Heat it on medium until the butter melts completely, which should take about 3 minutes.
Cook the vegetables in the the butter until they're soft. When the butter is melted, add 1 chopped medium onion , 2 stalks of chopped celery, and 3 medium carrots that have been peeled and chopped to the pot.