Cream of Chicken Soup

Description: 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

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)

Steps:

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.