boil chicken and veggies in chicken stock instead of water. Add 2 bay leaves, tsp of thyme, garlic, and onion powder. drain stock into a new pan and put the two bay leaves back into the stock and reduce it to 2-2.5cups. sautee 2-3 cloves of garlic with the onion add the celery seed and 1/2tsp of thyme to it at the same time instead of after it's done. Use all the reduced stock instead of canned for the roux. use cream instead of milk for extra creaminess.
