Chicken Velvet Soup - cooking recipe

Ingredients

1/3 c. butter
6 c. hot chicken broth
2 c. small cubed, cooked chicken
3/4 c. flour
2 c. milk
salt and pepper

Preparation

Melt butter in a heavy Dutch oven or large saucepan.
Add flour; stir quickly to blend.
Cook over low heat until smooth. Add milk.
Cook, stirring frequently, until thickened.
Add remaining 4 cups chicken stock and the cubed chicken.
Continue cooking until heated through.
Add salt and pepper to taste. Makes 8 servings.