2 tablespoons butter or chicken fat
1 cup each diced celery, onion and carrots
1 clove garlic, minced
2 cups cooked chicken, diced
4 tablespoons flour
1 quart chicken stock
1 cup ½ & ½
Salt to taste
Melt butter or fat over medium heat in a large sauce pan, sauté celery, onion, carrots and garlic until carrots are soft, add chicken and warm well. Stir in flour and cook until lightly golden. Stir in the stock and heat until thickened, cook for 20 minutes to meld flavors. Taste for seasoning at this time. Soup should be slightly thick and bubbly. Remove from heat and stir in ½ & ½.
I like to serve over boiled potatoes.
1 cup each diced celery, onion and carrots
1 clove garlic, minced
2 cups cooked chicken, diced
4 tablespoons flour
1 quart chicken stock
1 cup ½ & ½
Salt to taste
Melt butter or fat over medium heat in a large sauce pan, sauté celery, onion, carrots and garlic until carrots are soft, add chicken and warm well. Stir in flour and cook until lightly golden. Stir in the stock and heat until thickened, cook for 20 minutes to meld flavors. Taste for seasoning at this time. Soup should be slightly thick and bubbly. Remove from heat and stir in ½ & ½.
I like to serve over boiled potatoes.