1/4 c. butter
1/4 c. flour
1 c. half & half
3 c. chicken broth
2 c. Velveeta cheese, cubed
1 1/2 c. cooked, diced chicken
1 c. cooked egg noodles

In a 3 quart saucepan, melt butter. Stir in flour. Cook over low heat, stirring constantly, until smooth and bubbly (1 minute). Stir in milk and chicken broth. Continue cooking over medium heat, stirring occasionally until mixture thickens and comes to a boil (15 to 20 minutes). Boil 1 minute. Stir in remaining ingredients. Continue cooking, stirring occasionally, until cheese is melted and soup is heated through. 6 servings.