1/4 c. butter
2 tsp. minced onion
1/2 c. diced celery
1 qt. chicken broth
2 c. cooked chicken
2 tbsp. flour
3/4 tsp. salt
1 c. half & half
Parsley

Melt 2 tablespoons butter in large saucepan. Add onion and celery. Cook until soft. Add broth and chicken; cover tightly and simmer. Melt remaining butter; stir in flour, salt, and a pinch of white pepper. Cook 30 seconds or until bubbly. Blend in 1 cup of the hot broth mixture. Pour back into saucepan and add half and half. Beat well. Heat to a boil, stirring constantly. Garnish bowls with parsley.