In a large Dutch oven add butter, onion, and celery. Cook over medium heat until vegetable begins to soften, stirring frequently.
Add the flour and stir until the flour is blended in. Slowly add the chicken broth and milk stirring until all is blended.
Add the remaining ingredients and stir in. Season with salt and pepper to taste.
Bring to a boil over medium-high heat, once it starts to boil turn the heat down to medium heat and simmer for 15 to 30 minutes.