Total Calories: 609
Yield: 5 cups
In saucepan, melt butter or margarine. Blend in flour, then stir in milk, light cream, and chicken broth. Cook over medium heat, stirring constantly, till mixture thickens and comes to a boil. Reduce heat. Stir in finely chopped cooked chicken and a dash of pepper. Return soup to boiling and serve immediately.
This Chicken Velvet Soup recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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