1 cup chicken broth
1 cup water
1/2 teaspoon salt
1/8 teaspoon dried basil
1/2 teaspoon dried thyme
1/8 teaspoon dried rosemary
2 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon baking powder
2 cups milk sifted
1/4 cup white sugar
1 cup chopped celery
In a medium saucepan, heat water to 5 degrees F. Bring to a boil with salt and basil. Reduce heat to medium low, and cover. Cook, stirring occasionally, for 4 minutes. Pour in chicken broth, stirring occasionally, for 1 minute. Bring to a boil, stirring frequently. Cover, reduce heat, and simmer for 5 minutes.
Stir flour into chicken broth mixture. Reduce heat to low and simmer for 3 minutes. Puree browned chicken meat in a blender or food processor, stirring occasionally. Stir in 2 cups chicken broth mixture and butter to taste. Heat through, stirring occasionally, and serve immediately.
Return chicken soup mixture to heat and stir in celery and sugar. Bring to a boil through.