Total Calories: 455
In a medium saucepan over medium-high heat, saute onion in butter or margarine for 3 minutes. Stir in flour. Cook and stir over medium heat for 1 to 2 minutes. Add broth or bouillon, tomato paste and salt. Stirring, bring to a boil and boil until thickened.
Add half-and-half, chicken, liquid, nutmeg and mace. Cook and stir until heated through (do not boil).
In a small bowl, mix parsley, Parmesan cheese and chives. Pour soup into serving bowls sprinkle with parsley mixture and serve.
*Use dry vermouth, dry sherry, water, additional chicken broth or bouillon, or half-and-half for the 1/4 cup liquid.
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