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    You are in: Home / Recipes / Cream of Roast Chicken Soup Recipe
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    Cream of Roast Chicken Soup

    Cream of Roast Chicken Soup. Photo by SuzieQutie

    1/1 Photo of Cream of Roast Chicken Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    15 mins

    1 hrs 30 mins

    SuzieQutie's Note:

    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.

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    Units: US | Metric


    1. 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. 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. 3
      Cut carrots, celery, onion, mushrooms into small pieces. Add to stock. Cook until almost tender.
    4. 4
      Add orzo and cook until al dente. Approximately 8 minutes depending on size. Refer to package directions.
    5. 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. 6
      You are ready to serve :D.

    Ratings & Reviews:


    Nutritional Facts for Cream of Roast Chicken Soup

    Serving Size: 1 (91 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 90.2
    Calories from Fat 56
    Total Fat 6.2 g
    Saturated Fat 2.1 g
    Cholesterol 7.4 mg
    Sodium 78.5 mg
    Total Carbohydrate 7.5 g
    Dietary Fiber 1.2 g
    Sugars 2.1 g
    Protein 1.7 g

    The following items or measurements are not included:

    chicken carcasses

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