Cream of Chicken Soup

This soup makes a great meal on a cold winter night. Just add a salad and some hot crusty french bread. This also makes a first course for dinner. I like to make this when I have left over baked chicken. If using as a first course or appetizer servings would be for 4. If using as a main dish servings would be for 2

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 6  tablespoons butter
• 1⁄4 cup celery, chopped fine
• 1⁄4 cup onion, chopped fine
• 1  teaspoon  minced garlic
• 1⁄3 cup all-purpose flour
• 1⁄2 cup milk
• 1⁄2 cup  light cream
• 3  cups chicken broth
• 1  cup  cooked chicken, chopped
• 1⁄4 teaspoon white pepper
• 1⁄4 teaspoon black pepper
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon ground cayenne pepper (or to taste)

Directions

1. Melt butter in large heavy saucepan.
2. Add onion, celery and garlic and saute until soft.
3. Add flour mixing well.
4. Cook for 3-4 minutes.
5. Add milk, cream and broth mixing well.
6. Cook and stir until mixture thickens and comes to a boil.
7. Reduce heat and stir in chicken and remaining seasonings.
8. Adjust seasonings to taste.
9. Cook over low heat 2-3 minutes.