Creamy Chicken Soup
|Flour||1⁄3 Cup (5.33 tbs)|
|Chicken broth||3 Cup (48 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Light cream||1⁄2 Cup (8 tbs)|
|Cooked chicken||1 Cup (16 tbs), finely chopped|
Melt butter in saucepan; blend in flour.
Stir in chicken broth, milk and cream.
Cook over low heat, stirring constantly, until thickened and boiling.
Add chicken and pepper; return to a boil.