Chicken Velvet Soup

• 3/4 cup butter, room temperature
• 3/4 cup flour
• 2 cups light cream, warmed or 2 cups half-and-half
• 6 cups chicken stock, heated
• 1 1/2 cups cooked chicken breasts, finely chopped
• 1 teaspoon salt, if desired to taste
• 1/8 teaspoon black pepper, to taste
• 1 cup fresh parsley, snipped

1. Blend together the butter and flour in a medium (3 qt) saucepan. Add warmed cream and stir until smooth. The soup will begin to thicken as it is heated.
2. Stir in 2 cups of the hot stock. Over low heat, stir and cook until heated and blended, about 4 minutes.
3. Add the remaining 4 cups of stock and the chopped chicken. Season to taste with salt and pepper.
4. Heat to serving temperature- steaming, but not boiling lest the cream break into unattractive particles. Watch the pot closely to keep from coming to a boil.
5. Serve in heated tureen and leadle into heated bowls. Garnish with snippets of parsley.

butter, flour, light cream, chicken stock, chicken breasts, salt, black pepper, fresh parsley

Taken from www.food.com/recipe/chicken-velvet-soup-324833 (may not work)