In a large pot, bring chicken broth to a boil. Reduce heat and add the onions, celery, carrots, and seasonings. Cook for a while and then add the potatoes. When veggies are almost done, I add in some cut up broccoli and cauliflower (or whatever other veggies you want to add).
Meanwhile, in a saucepan, melt the butter; add flour, mix well. Slowly add the milk; cooking over low heat, stirring constantly, until slightly thickened.
When veggies are tender, add the white sauce and chicken to the soup, cook until all of the ingredients are heated through.
Serve chowder topped with grated cheese OR add some cheese to the white sauce before adding to the soup. Serve soup with crackers or homemade bread.