I came up with this recipe when I was too sick to go through the trouble of actually making my own stock. This is much easier, and takes less than an hour from start to finish.
- 8 cups low sodium chicken stock
- 1 rotisserie chicken, approximately 1 1/2 lbs (already cooked, available at most grocery stores)
- 3 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 bay leaves
- t tbl olive oil
- 2 tbl butter
- 2-3 tbl flour
- 1/4 cup heavy cream, (optional)
- Put butter and olive oil in a pot over medium heat.
- When the butter is melted, put in carrots, celery, and garlic. Sweat vegetables over medium heat for approximately five minutes, until they begin to soften.
- Add flour to form a roux, stirring for about two minutes, to mix thoroughly and cook the raw flavor out of the flour.
- Pour in chicken stock slowly, stirring constantly to avoid lumps. Let simmer for approximately 15 minutes, until soup starts to thicken (should coat the back of a spoon).
- While stock is simmering, remove skin from chicken and shred meat into small pieces.
- When stock has thickened, add heavy cream (optional), taste, and add salt and pepper to taste.
- Fold in shredded chicken.
- Let soup heat chicken through, should take no more than 5-10 minutes at most, and enjoy (I like to serve it over egg noodles).
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