Cream of Roast Chicken Soup
Ready In: 1 hr 45 mins
Serves: 6
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
- 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.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off