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Originally shared on the web 02/28/2012

6 T. butter
6 T. all-purpose flour
½ c. milk
½ c. whipping cream
3 c. chicken broth
1 c. chicken, cooked & chopped
1/8 t. pepper

Melt butter in a heavy saucepan; blend in flour until smooth. Gradually stir in milk, cream and chicken broth; cook over medium heat, stirring occasionally, until mixture thickens and comes to a boil. Reduce heat; stir in chicken and pepper. Return soup to boiling; serve immediately. Makes 5 cups.