Friday, April 18, 2014

Quick Cream of Chicken Soup

Quick Cream of Chicken Soup
Oh leftovers...They're usually pretty great. But when you have something like 3 tablespoons of chicken pie filling, it's hard to figure out what to do with it. I figure I'll just make a quick soup for Hubby. Weird as a breakfast item, but MEH! His throat was sore and I wanted to get rid of it. TEEHEE. :P

Quick Cream of Chicken Soup
(serves 1)

  • 3 Tbsps or so of leftover chicken pie filling
  • 1 Tbsp all purpose flour
  • 1 Tbsp butter
  • 1 1/2 - 2 cups milk
  • Salt & pepper, to taste

  1. In a small pot, melt butter over medium heat. Stir in flour until all the flour has been absorbed by the butter. Mix in leftover chicken pie filling and combine well.
  2. Slowly whisk in milk until the soup is a little more liquidy than you'd like. Heat through while stirring occasionally to prevent soup from sticking to the bottom of the pot.
  3. Season with salt and pepper. The soup will get thicker as it cools, so making it a little more liquidy than you'd like will usually yield the consistency that you like by the time it's cool enough to drink.
  4. Serve with toast.