<<Disclaimer: Verify this information before applying it to your situation.>> This is a delicious, thick, creamy, winter soup. I cut a thick 'heel' off The loaf of the gluten free pantry country bread, hollowed it out, warmed it In the oven, used it as the bowl, and it was great!!! For my company i had Panera bread bowls and they never noticed the difference in the flour used in The soup. The original recipe calls for the same amount of regular flour in IT. 3 CUPS CHICKEN BROTH 2 CUPS DICED PEELED POTATOES 1 CUP DICED CARROTS 1 CUP DICED CELERY 1/2 CUP DICED ONION 1-1/2 TSP. SALT 1/4 TSP. PEPPER 1/4 CUP BUTTER OR MARGARINE 1/3 CUP BETTY HAGMAN'S FLOUR MIX 2 CUPS MILK 2 CUPS SHREDDED CHEDDAR CHEESE 2 CUPS DICED COOKED CHICKEN In a 4 quart saucepan, bring chicken broth to a boil. Reduce heat; add Potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 15 Minutes or until vegetables are tender. Meanwhile, melt butter in a medium Saucepan; add flour and mix well. Gradually stir in milk; cook over low heat Until slightly thickened. Stir in cheese and cook until melted; add to broth Along with chicken. Cook and stir over low heat until heated through. 6-8 SERVINGS