One thing is for sure........if I have bits leftover from a meal I will usually find a way to make use of it in soup or a casserole. Such is the case with this chicken and rice soup. Nothing planned but it turned out well and provided us with lunch for a few days.
A few days ago I roasted a chicken with veggies for our dinner. Roasting a chicken is not a time intensive chore, well...98% of the time it isn't. We had been having a less than perfect day with Aja being ill so we went for comfort food and a quick dinner the evening of "the vet visit."
Whenever I have a whole chicken for roasting there will be other meals from the leftovers. That was part of the goal.
There isn't a set recipe but I'll tell you what I used this time. Shredded cooked chicken, leftover rice, carrots, zucchini, celery, onions, garlic, corn and peas. Once that has mixed up I sprinkle about a tablespoon of flour over the mixture and stir gently. This forms a paste type mixture but the beauty is, once I slowly add milk and/or broth, it slowly thickens into a cream based soup.
If you prefer it thinner just keep adding broth. I tossed a tablespoon of butter in there too. Just for good measure.
By the way, Aja is doing much better and we don't even mind the dent in the bank account to get her on the road to good health. We love her awful.
Linking up to Deb at Kahakai Kitchen for her Souper Sunday and with Beth Fish's Weekend Cooking Series.
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