Creamy Chicken Stew

3 lb. chicken, cubed
1 t. salt
1 t. pepper
1 t. paprika
2 t. basil
1 bay leaf
1/4 t. celery salt
1 medium onion, diced
2 c. cubed, peeled potatoes (1/2")
3 large carrots, cubed (1/2")
1 c. diced celery
2 c. frozen corn
7 c. chicken broth, divided
1/2 c. butter + 3/4 c. flour

Heat oil in Dutch oven, add chicken. Sprinkle with salt, pepper, and paprika. Cook and stir until chicken is browned. Add basil, bay leaf, celery salt, veggies, and 5 cups broth. Boil, reduce heat, cover and simmer 20 minutes or until potatoes and carrots are tender. Remove bay leaf. Make roux using the butter/flour mixture. Slowly add remaining broth to create a "cream of chicken soup." Stir into the chicken stew.

Cooks Note: This is the soup my mother-in-law always made for me to eat right after the birth of one of my children. It is very comforting and filling. My sister-in-law likes to add kale and green beans for a bit more color.