Creamy Chicken Soup for My Soul

There is possibly nothing more comforting than a creamy chicken dish.  I don’t care if it’s chicken and biscuits, a hearty pot pie, chicken and rice soup, any variation makes me happy!  This creamy chicken soup recipe is one of my go-to’s for using up leftovers, especially if I have just completed a batch of my homemade stock!  Yum!

Ingredients:

• 3 tb butter
• 3 tb flour
• 3 cups chicken broth
• 1 cup milk
• 3 large carrots
• 3 ribs of celery
• 1 tsp thyme
• salt and pepper to taste
• 1 cup shredded chicken (or turkey!)

Method:

1. In a 4 or 5 quart sauce pan, melt the butter and add the flour, whisking to make a roux.  Let it bubble until the color softens and browns to your liking, remembering that the browner the roux, the less thickening power it has, so go light tan on this one!
2. Once the roux has reached the desired color, go ahead and whisk in your chicken broth, adding a little at a time so that you don’t get lumps.  Whisk vigorously!  Add in the milk or cream as well.
3. Add in the celery, carrots, thyme, salt and pepper and simmer until the carrots are tender.  Add in the chicken and go another few minutes until the chicken warms through.
4. Serve!

This soup is simple and economical and especially soul-soothing with the homemade stock!  I guess I had better lay down that recipe soon…I mean, winter is coming!  We need more soups!