Wash all veggies, peel and chop them
Put them all in a large pot with water until water barely comes over vegetables. Boil, add chopped chicken, salt, pepper and oregano
When chicken and veggies are cooked, transfer them to a deep bowl with some its juice . Using hand blender, purée .
Transfer purée mixture back its original pot, turn on the stove top, lower heat. In a sauce pan. Melt butter add 1 tbsp flour, keep stirring, then add cup of milk
Veggies must not flooding, you will add béchamel sauce so you don't want watery soup. If you think it is necessary at this point remove the juice of veggies, then add béchamel sauce/ milk mixture .
Add two spoons of heavy cream. Taste the soup it is salty enough, boil 2 minutes. That's all
