Yield
2 quarts

How to Make It

Melt butter in a large Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 2 cups chicken broth, milk, and half-and-half. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Add remaining chicken broth and chicken, stirring well. Heat thoroughly.

Oxmoor House Homestyle Recipes

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