CREAMY ROASTED CHICKEN AND VEGETABLE SOUP
I roast whole chickens quite often. I pour off all the pan drippings into a jar and keep the drippings in the freezer. The fat rises to the top, and the pan juices end up on the bottom. This stuff is like liquid gold! Vegetables roasted in chicken fat has to be one of the best things ever. Our grandmother's did know best.
Provided by Marsha Gardner
Categories Cream Soups
Time 1h15m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 400-degree. Heat two large baking sheets in the oven with 1 tablespoon chicken fat on each one. Spread the sliced mushrooms on one in an even layer ( don't add salt until they are cooked). Spread the onion, carrot and celery in an even layer on the other one. Season with salt, pepper and thyme. Roast vegetables until golden brown and liquid has evaporated from mushrooms - about 35 minutes. Give the vegetables a stir once or twice during cooking.
- 2. In a large pot melt the butter over medium heat. Add the flour and cook for about a minute. Whisk in cream cheese, milk, chicken drippings and chicken stock. Add the cooked vegetables, roasted chicken, bay leaf, salt and pepper. Simmer over low heat for 30 minutes, stirring often.
- 3. This recipe is a great way to use leftover roasted chicken. To save time, I roast the vegetables at the same time I roast the chicken. The next day, the soup comes together fairly quickly.
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Laxmi Lamjung
[email protected]I will definitely be making this soup again.
MD Nayem Hossain
[email protected]This soup is delicious and healthy.
Jan Zada
[email protected]I highly recommend this recipe.
Areeba Zahra
[email protected]This soup is perfect for a quick and easy meal.
Sammy Powers
[email protected]I love the creamy texture of this soup.
Ayanda Lwazi
[email protected]This soup is so easy to make and it's always a crowd-pleaser.
Meer Adnan
[email protected]I've made this soup several times and it's always a hit. It's one of my favorite recipes.
zama mani
[email protected]This soup freezes well, so I always make a big batch and freeze the leftovers.
Bangla Media
[email protected]I love that this soup is made with simple, healthy ingredients.
Yusuf Matubbar
[email protected]This soup is perfect for a cold winter day. It's warm and comforting.
Abdulsalam Abdulbari
[email protected]I added some chopped kale to the soup for an extra boost of nutrients.
Esports Ready (FancyMan)
[email protected]I'm a vegetarian so I replaced the chicken with tofu. It was still delicious!
qheliwe baduza
[email protected]I made this soup for a potluck and it was a huge success. Everyone raved about it.
Aimienrowbiye Joy
[email protected]This is one of my go-to recipes when I need a quick and easy meal. It's always a crowd-pleaser.
Taniyah Jones
[email protected]The soup turned out amazing! I followed the recipe exactly and it was perfect. My kids and husband all loved it.
Nazeer iliyasu
[email protected]This was a hit with my family! Everyone loved the creamy texture and the roasted vegetables. I will definitely be making this again.
AB Chauhdary
[email protected]This soup is incredibly delicious, comforting, and flavorful. The roasted vegetables add a nice depth of flavor. I would highly recommend this recipe.