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Chicken Velvet Soup


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

6 tablespoons butter
6 tablespoons flour
1/2 cup milk
1/2 cup light cream
3 cups chicken broth
1 cup cooked chicken -- diced
Dash white pepper
1/2 tablespoon dried tarragon


Melt butter in large saucepan. Blend in flour to make a roux, and cook. Add milk, light cream, and chicken broth and blend well. Cook over medium heat, stirring constantly, until thickened.


Reduce heat. Stir in diced chicken, white pepper, and tarragon. When heated through, serve.



Pairs Well With


Notes

Served at Hallmark Cards' corporate cafeteria, the Crown Room

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