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Chicken Velvet Soup

Yield 2 quarts

Ingredients

  • 1/3 cup plus 1 tablespoon butter or margarine
  • 3/4 cup all-purpose flour
  • 6 cups chicken broth, divided
  • 1 cup milk
  • 1 cup half-and-half
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups chopped cooked chicken

How to Make It

  1. 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.

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