3/4 C. butter 3/4 C. flour 1 C. warm milk 1 C. warm cream (half & half can be used) 1/2 C. chopped chicken 1 qt. chicken broth
Put the butter and flour in a pan and place over low heat... blending. Stir in warm milk and the cream. After cooking starts, add l quart of chicken broth and 1/2 cup chopped chicken. Simmer on low heat until well blended. Best to use a wire whisk to keep smooth and to keep soup from sticking to bottom of pan.
A 3 or 4 pound chicken and 2 1/2 quarts of water, cooked until done, makes a good broth. I was an assistant at L. S. Ayres department store in Indianapolis for 5 or 6 years...this recipe was a favorite in their Tea Room. L. S. Ayres is no longer in business...but you can go to the Indiana State Museum in Indianapolis and have lunch in a room modeled after the original tea room with a lot of the same recipes.