Ingredients
Main Ingredients
- 1 cup cooked chicken, shredded Use leftover rotisserie chicken for convenience.
- 1/4 cup butter
- 1/4 cup all-purpose flour Can be substituted with whole wheat flour for a healthier version.
- 1 cup chicken broth Vegetable broth can be used for a vegetarian option.
- 1 cup milk For a creamier texture, replace with heavy cream.
- 1/2 cup onion, chopped
- 1/2 cup carrots, diced You can also add peas or celery.
- 1/2 teaspoon garlic powder
- to taste Salt and pepper Adjust to preference.
- to garnish fresh parsley Optional, for serving.
Method
Cooking
- In a large pot, melt the butter over medium heat.
- Add the chopped onions and diced carrots. Cook until the onions are soft, about 5 minutes.
- Stir in the flour and cook for another minute to form a roux.
- Gradually whisk in the chicken broth and milk, keeping the mixture smooth.
- Add the shredded chicken, garlic powder, salt, and pepper.
- Simmer for about 15 minutes, stirring occasionally, until the soup thickens.
- Remove from heat and add fresh parsley if desired.
- Serve hot.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 8gSodium: 600mgFiber: 1gSugar: 2g
Notes
Store cooled soup in an airtight container in the refrigerator for up to three days. For longer storage, freeze for up to three months.
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