Lemony Chicken Soup


  • 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
  • Ad
  • 1 Tbsp. lemon juice
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • dash nutmeg
  • 8 lemon slices


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.


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