Instructions: In a small bowl, add flour, slowly pour the milk into the mixture to create a slurry (I dont know what that is, but I just added it slowly until it was incorporated). Add the chicken broth and set aside.

Over medium high heat, saute chicken and onion in olive oil for about 2 minutes, add zucchini through pepper, cover, reduce heat and cook about 4 minutes. Uncover, pour in the slurry and bring to a boil, cover again, reduce heat, and cook until mixture thickens, about 10 minutes. While the mixture thickens cut the roll tops off, about 1 inch from the top, and scoop out the inside bread. You can make bread crumbs out of the leftover bread. Once the mixture is ready, ladle it in to the soup bowls, and you have an easy, beautiful meal. I served it with a green salad.

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