Chicken Soup From Leftovers (Print Version)
# Ingredients:
→ Base Vegetables
01 -
3 tablespoons cooking oil (40g)
02 -
1 cup diced onions, fresh (160g)
03 -
2 medium celery stalks, chopped small (80g)
04 -
4 ounces button mushrooms, cut into quarters (113g)
05 -
3 carrots, sliced thin (216-300g)
→ Seasonings & Spices
06 -
¼ teaspoon white pepper
07 -
½ teaspoon salt
08 -
¼ teaspoon black pepper, freshly ground
09 -
⅛ teaspoon red pepper flakes
10 -
1 teaspoon thyme, fresh (or ¼ teaspoon dried)
11 -
1 teaspoon poultry seasoning
→ Main Components
12 -
3 tablespoons flour, all-purpose (22g)
13 -
3 cups bone or chicken broth (681g)
14 -
1 to 1-½ cups shredded rotisserie chicken (170-255g)
15 -
½ cup heavy cream (114g)
16 -
1 tablespoon chopped fresh parsley
# Instructions:
01 -
Warm the cooking oil in a big, sturdy pot on medium heat. Toss in diced onions and celery, cook them until they're soft and smell good.
02 -
Add the quartered mushrooms and keep cooking until they soften and get juicy.
03 -
Shake in all your seasonings - white pepper, salt, black pepper, red pepper flakes, thyme, and poultry seasoning. Stir until you can smell the spices. Scatter flour on top of the veggies and mix well so everything gets coated.
04 -
Pour in the broth and drop in the sliced carrots. Let it bubble on medium heat for 10-15 minutes, until carrots get tender.
05 -
Stir in the shredded chicken and pour in the heavy cream. Warm it up gently. Sprinkle fresh parsley on top right before you serve it.
# Notes:
01 -
This hearty bowl turns extra rotisserie chicken into a warm, rich meal everyone will love.
02 -
You can freeze this soup in sealed containers for up to 3-4 months.