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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