Chicken Soup
Julia Moffitt
We love this soup at the start of fall - it's hardy and a good comfort food.
2 cups carrots, peeled and chopped
2 cups celery, chopped
1/2 cup onion, chopped
1 rotisserie chicken
6 cups chicken broth
8 oz. uncooked pasta
3 cups half and half
1/2 cube melted butter
5 Tbsp. flour
Salt and pepper to taste
Parsley (optional)
Saute carrots, celery, and onion in a little butter for about 5 minutes. Add to 6 cups chicken broth and cook until tender. Add whole cooked rotisserie chicken plus any drippings to broth and cook on low for 5 minutes. Remove chicken, add pasta to broth and cook for 10 minutes or until soft. Cut chicken into cubes and add back to broth after noodles are cooked. Add 3 cups of half and half. Make a roux with 1/2 cube melted butter and 5 Tbsp. flour; add to broth to thicken. Season with salt and pepper to taste, add parsley if desired. Makes 2 1/2 quarts.
We love this soup at the start of fall - it's hardy and a good comfort food.
2 cups carrots, peeled and chopped
2 cups celery, chopped
1/2 cup onion, chopped
1 rotisserie chicken
6 cups chicken broth
8 oz. uncooked pasta
3 cups half and half
1/2 cube melted butter
5 Tbsp. flour
Salt and pepper to taste
Parsley (optional)
Saute carrots, celery, and onion in a little butter for about 5 minutes. Add to 6 cups chicken broth and cook until tender. Add whole cooked rotisserie chicken plus any drippings to broth and cook on low for 5 minutes. Remove chicken, add pasta to broth and cook for 10 minutes or until soft. Cut chicken into cubes and add back to broth after noodles are cooked. Add 3 cups of half and half. Make a roux with 1/2 cube melted butter and 5 Tbsp. flour; add to broth to thicken. Season with salt and pepper to taste, add parsley if desired. Makes 2 1/2 quarts.
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