Chicken Velvet Soup
1/3 cup butter
3/4 cup all-purpose flour
6 cups hot chicken broth
2 cups milk
2 cups cooked diced chicken
Salt and pepper to taste
In dutch oven, melt butter. Add flour. Stir quickly to blend. Cook over low heat until smooth. Add 2 cups broth. Stir to keep mixture smooth. Add milk. cook, stirring frequently, until thickened. Add remaining broth and chicken. Cook until heated through. Add salt and pepper.