In a saucepan melt the butter over medium high heat. Next, blend in the flour to form a roux, then gradually stir in the chicken broth whisking out any clumps that form.
Bring to a boil then stir in milk and the light cream stirring constantly until mixture thickens and comes to a boil. Stir in the chicken and a dash of the pepper and salt if needed.
Return soup to boiling and serve immediately.
Servings 0