Cooking for a crowd

Southern Living, Nov 2003 by Sunee, Kim

3 ½ cups frozen green peas, thawed

1 to 2 tablespoons salt

1 tablespoon pepper

1 ½ teaspoons poultry seasoning

2 teaspoons hot sauce

MELT butter in a 4- to 6-gallon stockpot over medium heat; add onions and celery, and saute until tender.

ADD flour, stirring until blended; cook, stirring constantly, 2 minutes. Stir in broth and milk, stirring constantly. Bring to a boil, stirring constantly, and cook 2 minutes. Stir in chicken, sliced carrots, and remaining ingredients.