Chicken Soup

1. 1

   Melt butter.

2. 2

   Add flour and cook over low heat until well blended, but not browned.

3. 3

   Gradually add 2 cups hot chicken stock, warm milk and cream, blending well.

4. 4

   Cook slowly, stirring frequently, until thick.

5. 5

   Add remaining 4 cups stock and diced chicken.

6. 6

   Heat to boiling.

7. 7

   Season with salt and pepper.

8. 8

   Serve garnished with almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.