CREAMY ROASTED CHICKEN AND VEGETABLE SOUP

Creamy Roasted Chicken and Vegetable Soup image

Provided by Marsha Gardner

Time 1h15m

Number Of Ingredients 13

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2 c roasted chicken, chunked
1 large onion, diced
3 medium carrots, peeled and diced
2 celery stalks, diced
1 lb mushrooms, sliced
4-5 sprig(s) fresh thyme
2 Tbsp chicken fat
3 Tbsp butter, unsalted
4 oz cream cheese, room temperature
2 c milk
3 c chicken stock
1 bay leaf
kosher salt and freshly ground black pepper to taste

Steps:

1. Preheat oven to 400-degree. Heat two large baking sheets in the oven with 1 tablespoon chicken fat on each one. Spread the sliced mushrooms on one in an even layer ( don't add salt until they are cooked). Spread the onion, carrot and celery in an even layer on the other one. Season with salt, pepper and thyme. Roast vegetables until golden brown and liquid has evaporated from mushrooms - about 35 minutes. Give the vegetables a stir once or twice during cooking.
2. In a large pot melt the butter over medium heat. Add the flour and cook for about a minute. Whisk in cream cheese, milk, chicken drippings and chicken stock. Add the cooked vegetables, roasted chicken, bay leaf, salt and pepper. Simmer over low heat for 30 minutes, stirring often.
3. This recipe is a great way to use leftover roasted chicken. To save time, I roast the vegetables at the same time I roast the chicken. The next day, the soup comes together fairly quickly.