|Chicken broth||4 Cup (64 tbs)|
|Cooked chicken||1⁄2 Cup (8 tbs), finely chopped|
|Black pepper||To Taste, freshly ground|
|Egg yolk||1 (combined with 4 tablespoons cream)|
Heat the butter, add the flour and stir into a smooth paste.
Gradually add the chicken broth, stirring constantly.
Bring to a simmer, add the chicken meat, salt and pepper and cook for 3 minutes.
Add the egg yolk mixture and stir with a wire whisk just until heated through.
Do not allow the soup to boil after the egg yolk is added.