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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
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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