lampdevil: (Numa numa)
lampdevil ([personal profile] lampdevil) wrote2016-10-10 01:14 pm

Creamy Chicken Soup

Or: When you can't be arsed to make the crust for chicken pot pie.

2-3 carrots, peeled and diced small
2-3 ribs of celery, diced small
1 medium onion, diced small
Salt, pepper, rosemary, thyme, etc to taste
3-4 potatoes, cut into cubes
1-2 cups of cut up cooked chicken (or whatever the hell you have)
1 cup of frozen corn and/or peas
1 cup of milk
3 cups of chicken broth
2 tbsp butter
2 tbsp flour

NOTE: For veg and chicken, all amounts are approximate and you can sub in whatever you happen to have on hand. Butter and flour should be equal portions.

NOTE 2 (ELECTRIC BOOGALOO): if you've already got leftover chicken, you can use pre-prepared broth and just toss the chicken in. If you have chicken that needs cooking, you can toss it in a pot with water and the clean peelings and ends from the carrots, celery, and onions and make chicken stock. You'll poach the chicken and give yourself plenty of tasty chicken liquid to make the soup with.

In the bottom of a large pot, melt the 2 tablespoons of butter. Toss in the carrots, celery, onion, and salt/pepper/rosemary/sage/etc, and cook until they soften. Sprinkle the 2 tablespoons of flour over this, then stir vigorously and cook for another minute. Add the milk and chicken broth, stir vigorously, bring to a boil, and then lower the heat to a simmer. Add the potatoes, and cook, stirring constantly, for 15 or so minutes (until the potatoes soften and the soup thickens/becomes creamy). Add chicken and corn/peas, and cook for another 5 minutes, stirring constantly.

Serve with biscuits, y'know, if you want.