1/3 c. butter
3/4 c. flour
6 c. chicken stock
1 c. warm milk
1 c. warm cream
1 1/2 c. finely diced chicken
Salt & pepper to taste

Melt butter, add flour and cook over low heat until well blended. Add 2 cups hot chicken stock and the warm milk and cream. Cook slowly, stirring often until thick. Add remaining 4 cups of the chicken stock and chicken and heat to boiling. Season with salt and pepper.