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–+ servings

Cream of Roast Chicken Soup

Quick, easy, tasty, basic ingredient that stands alone.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 cups
Course: Ingredient, Main Course, Soup
Cuisine: Global
Calories: 242
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup Roast Chicken shredded, Boneless, Skinless
  • 2 cup Chicken Stock
  • 1 cups Milk Whole Milk
  • 3 tbsp Flour
  • 3 tbsp Butter
  • 1/2 ea Yellow Onion Peeled, fine dice
  • 1 rib Celery Washed, fine dice
  • 3 cloves Garlic Minced
  • 1/2 tsp Black Pepper
  • 1/2 tsp Dried Parsley
  • 1/4 tsp Dried Thyme

Method
 

  1. In a large saucepan, over medium heat, add butter and foam out
  2. Add onions, celery, sweat until soft and translucent
  3. Add garlic, stir until fragrant, ~ 60 sec
  4. Add flour, stir to coat in fat, and well combined.
  5. Add stock and bring to to a low simmer, while whisking cook until starts to thicken, ~ 5 minutes
  6. Add seasonings, chicken and milk, stir to combine / coat, simmer to reduce, and warm through ~ 5 minutes
  7. Taste, adjust seasonings, balance flavor

Nutrition

Calories: 242kcalCarbohydrates: 13gProtein: 15gFat: 14gSaturated Fat: 8gCholesterol: 59mgSodium: 309mgPotassium: 322mgFiber: 1gSugar: 5gVitamin A: 424IUVitamin C: 1mgCalcium: 87mgIron: 1mg

Notes

Quite a few cheats here.
I used the breasts of a store bought roaster, and used low sodium chicken stock.
Whilst this can be served as a stand alone, one can add a cup of thawed, frozen veggies, for a chicken stew.
I really hate using the sodium bombs that canned soups are, and will try to create my own to us in other dishes.  This in specific will be thickened with additional roux and used as a binder in a chicken noodle casserole.
I'd not add all the stock at once, but reserve some to adjust the thickness and texture, if I was using this as a binder for a larger dish, (Think chicken noodle casserole, or stew for a pot pie).

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