Cream of Roast Chicken Soup |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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I had leftover roast chicken from dinner a few nights ago and wanted to try making soup. I've never made cream of chicken soup before, so I tried it for the first time and it's really easy to make. I threw what I had in the fridge into the soup and it made a really tasty dinner! Best served with a fresh crusty roll and a salad for a light dinner. Ingredients:
1 chicken carcass, slow roasted |
1/2 teaspoon basil |
1 large bay leaf |
1/4 teaspoon pepper |
2 carrots |
2 celery ribs |
1 medium onion |
1 cup fresh mushrooms |
2 tablespoons flour |
2 tablespoons margarine |
1/2 cup half-and-half, light |
Directions:
1. Fill large pot with carcass and add water to cover. Add basil, pepper and bay leaf. Simmer for one hour. Or until chicken falls apart easily.
2. Remove chicken parts and bones from broth. Set aside to cool. Remove bay leaf. Once chicken has cooled, remove chicken meat and cut into smaller pieces. Add to broth.
3. Cut carrots, celery, onion, mushrooms into small pieces. Add to stock. Cook until almost tender.
4. Add orzo and cook until al dente. Approximately 8 minutes depending on size. Refer to package directions.
5. Heat margarine in a small saucepan. Add flour and cook for one minute. Slowly whisk in half and half. Once thickened, add some stock to the milk mixture. Add to soup.
6. You are ready to serve :D.
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