Chicken Velvet Soup
| Yield: | 8 Servings |
| Categories: | Soups |
| 1 | Chicken (about 5 pounds) | |
| 2 1/2 | qt | Water |
| 1 | Soup | |
| 3/4 | c | Butter (room temperature) |
| 3/4 | c | Flour |
| 2 | c | Light cream (or half-and-half) |
| 6 | c | Chicken stock, heated |
| 1 1/2 | c | Cooked chicken breast, finely chopp |
| 1 | Salt, to taste, if desired | |
| 1 | Freshly ground black pepper, to taste | |
| 1 | c | Fresh parsley, snipped, to garnish |
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