Kathleen Magnusson's Creamy Chicken Soup

Use 3 - 14 1/2 oz or 1 - 49 oz can of Chicken Broth or make your own chicken broth by boiling bones and skin from a rotisserie chicken.  Cup up your favorite vegetables and cook until tender in chicken broth.  (The vegetables I like to use are:  Potatoes, onions, celery, green pepper, carrot.)  In another sauce pan, melt 1/2 Cup butter.  Add 1/3 Cup cornstarch, 3 Cups milk, 1 Cup cream.  Heat until thick.  Add milk mixture to vegetables.  Add cup up chicken from rotisserie chicken, or canned chicken, or cooked chicken tenders.  Add 1/2 tsp pepper, 1 tsp salt and 1 TBS dried parsley flakes. You can also add other seasoning such as Mrs. Dash.