Cream Of Roast Chicken Soup
Total Time: 1 hr 45 mins
Preparation Time: 15 mins
Cook Time: 1 hr 30 mins
Ingredients
- Servings: 6
- 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
Recipe
- 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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