LOVE, LOVE, LOVE this chicken soup!  It is from the The Peach Tree Tea Room Cookbook from the Peach Tree in Fredericksburg, Texas.  Super yummy, kind of like white chicken gravy.  It freezes really well too.  My dear friends mom likes to add egg noodles to it as well, and I love the addition!  Though I find if you freeze the soup, it’s better to add the noodles after you defrost it or it gets a little thick.

Ingredients:

1/3 cup butter
3/4 cup flour
6 1/2 cups chicken broth, divided
1 1/2 cups warm, evaporated milk
1 3/4 to 2 cups finely diced cooked chicken (I uses Costco Rotisserie Chicken, chopped in cuisinart)
1/4 teaspon white pepper
salt to taste
(I add cooked egg noodles)
optional garnish: chopped parsley & paprika

Directions:

1. Melt butter; add flour and cook over low heat until well blended.

2. Slowly add 2 1/2 cups chicken  broth, constantly stirring with whisk until blended.

3. Cook slowly, stirring frequently, until thick.  Add remaining 4 cups of the chicken broth, the warm evaportated milk, chicken and white pepper.  Heat just to boiling.

4. Taste for salt.

5. Add egg noodles if using and garnish.

Serves 8 – 10