Cream Of Chicken Soup
|Butter/Margarine / fat / salad oil||2 Tablespoon|
|Chicken broth||3 Cup (48 tbs)|
|Top milk/Light cream||1 Cup (16 tbs)|
|Shredded cooked chicken||1⁄2 Cup (8 tbs)|
|Chopped chives||1 Tablespoon|
Melt butter in top of double boiler over direct heat, then stir in flour.
Add chicken broth, and milk, and cook over boiling water while stirring, until smooth and thickened.
Add chicken, and, stir until blended.
Add salt and pepper to taste.
Serve in soup bowls topped with a garnish of chopped chives.