Ingredients
- 1/3 cup butter, cubed
- 3/4 cup flour
- 6 cups chicken broth, divided
- 1 cup milk
- 1 cup half and half cream
- 1 1/2 cups cubed cooked chicken
- 1 Tbsp. lemon juice
- 1/2 tsp. salt
- 1/8 tsp. pepper
- dash nutmeg
- 8 lemon slices
Directions
In a soup kettle for large saucepan, melt butter. Stir in flour until smooth; gradually add 2 cups broth, milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, lemon juice, salt, pepper, nutmeg and remaining broth. Cook over medium heat until heated through, stirring occasionally. Garnish each serving with a lemon slice.
By Robin from Washington, IA
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