Chicken Velvet Soup by Jessica Job

6 Tbsp. butter
1/3 c. flour
1/2 c. milk
1.2 c. light cream
3 c. chicken broth
1 c. finely chopped cooked chicken

Melt butter in saucepan. Blend in flour. Add milk, cream, and broth. Cook and stir until the mixture thickens and comes to a boil. Reduce heat. Stir in chicken and a dash of pepper. Heat just to boiling and serve.

*I personally would also add salt and onion powder to taste. Excellent with chicken-in-a-biscuit crackers