Rocklobster
Master Chef
Here is another home style soup I make for the deli..it is basically a chicken rice, but I finish it off with a bit of slurry and half and half to make it a great soup for a cold day..
Onion
Celery
Carrot
Cooked Chicken
Poultry seasoning
thyme
chicken stock or water with powdered base
Frozen corn and peas
flour for slurry
milk or cream
Cooked rice
Add the first 7 ingredients, cover with about 3-4 parts water and bring to a boil..simmer for about 15-20 minutes..Add a bit of corn and peas to add color..then, add slurry to thicken the broth and let flour cook for about 5 minutes, and now add milk or cream as desired..I add the cooked rice at the end to make sure the amount is right, because if I add too much it will continue to expand as the soup sits in the cauldron..you be the judge...then, I adjust the seasoning and some fresh chopped parsley..
Onion
Celery
Carrot
Cooked Chicken
Poultry seasoning
thyme
chicken stock or water with powdered base
Frozen corn and peas
flour for slurry
milk or cream
Cooked rice
Add the first 7 ingredients, cover with about 3-4 parts water and bring to a boil..simmer for about 15-20 minutes..Add a bit of corn and peas to add color..then, add slurry to thicken the broth and let flour cook for about 5 minutes, and now add milk or cream as desired..I add the cooked rice at the end to make sure the amount is right, because if I add too much it will continue to expand as the soup sits in the cauldron..you be the judge...then, I adjust the seasoning and some fresh chopped parsley..
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