INGREDIENTS
3 chichen breasts, cut in bite-sized pieces
3 carrots, sliced
1 ½ cups diced celery
1-2 onions, chopped
½ cup fresh parsley
salt and pepper to taste
2 tbsp chicken bouillon
3½ - 4 cups reserved broth
3½ - 4 cups milk
½ cup flour
½ cup butter
DIRECTIONS
Cover first set of ingredients with water and boil for 20 minutes. Drain liquid, reserving broth. Bring reserved liquid to a boil with the milk.
Melt the butter. Whisk in the flour. Cook for a few minutes then add to the boiling liquid. Boil until thickened.
Add chicken and veggies.
NOTES
Can use a rotisserie chicken in place of raw chicken pieces. Don't add rotisserie chicken until the end.
Freeze the remaining chicken stock to use at a later time.
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