Cream of Roast Chicken Soup
photo by SuzieQutie
- Ready In:
- 1hr 45mins
- Ingredients:
- 11
- 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.
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RECIPE SUBMITTED BY
I find it an incredible stress relief to try new recipes and to cook. There's nothing I love than making something new and passing it on to friends for them to try.