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Rich Chicken Soup

Yield about 2 quarts


  • 1/3 cup butter or margarine
  • 3/4 cup all-purpose flour
  • 1 1/2 quarts chicken stock
  • 1 cup milk
  • 1 cup whipping cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 cups finely diced cooked chicken
  • Chopped fresh celery leaves

How to Make It

  1. Melt butter in a small Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken stock, milk, and whipping cream; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Add diced chicken to Dutch oven; cook over medium heat, stirring constantly, 3 minutes or until thoroughly heated. Ladle soup into individual bowls; top each with chopped celery leaves. Serve immediately.

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