Cream of Roast Chicken Soup

"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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photo by SuzieQutie photo by SuzieQutie
photo by SuzieQutie
Ready In:
1hr 45mins
Ingredients:
11
Serves:
6
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ingredients

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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.
 
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