Prep 15 mins
Cook 1 hr 30 mins
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.
- 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
- 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.
- 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.
- Cut carrots, celery, onion, mushrooms into small pieces. Add to stock. Cook until almost tender.
- Add orzo and cook until al dente. Approximately 8 minutes depending on size. Refer to package directions.
- 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.
- You are ready to serve :D.