1 1/2 sticks butter
3/4 c. flour
1 c. milk
1 c. heavy cream
6 c. chicken broth
2 c. finely chopped cooked chicken
Salt & white pepper to taste
Fresh parsley, chopped

Make a roux with the butter and flour and cook for 2 minutes. Heat milk, heavy cream and broth and add a little at a time to roux until mixture thickens. Blend until smooth. When soup starts to boil, add chicken and seasonings. Garnish with chopped parsley. Serves 6 to 8.