Creamy Chicken Leftovers (Print Version)
# Ingredients:
→ Base Vegetables
01 -
1 cup diced fresh onions (160g)
02 -
3 medium carrots, sliced into thin rounds (216-300g)
03 -
2 celery stalks, chopped small (80g)
04 -
3 tablespoons cooking oil (40g)
05 -
4 ounces quartered button mushrooms (113g)
→ Seasonings & Spices
06 -
1 teaspoon chicken seasoning mix
07 -
¼ teaspoon black pepper, freshly ground
08 -
1 teaspoon fresh thyme leaves (or ¼ teaspoon dried)
09 -
⅛ teaspoon chili flakes
10 -
½ teaspoon table salt
11 -
¼ teaspoon ground white pepper
→ Main Components
12 -
1 tablespoon parsley, finely chopped
13 -
3 tablespoons plain flour (22g)
14 -
1 to 1-½ cups shredded cooked chicken (170-255g)
15 -
½ cup heavy cream (114g)
16 -
3 cups broth—chicken or bone (681g)
# Instructions:
01 -
Add the mushrooms to the pot and let them soften while mixing occasionally, allowing their juices to come out.
02 -
Pour the oil into a large pot on medium heat. Toss in the onions and celery, stirring until they're soft and aromatic.
03 -
Mix in the black pepper, thyme, chili flakes, salt, poultry spices, and white pepper. Coat the veggies by sprinkling the flour on top and giving it all a good stir.
04 -
Add the broth to the pot and toss in the carrot slices. Let it bubble gently on medium heat for around 10-15 minutes, or until the carrots have softened up.
05 -
Stir in the cooked chicken bits and pour in the cream. Warm everything until heated evenly. Sprinkle parsley on top just before serving.
# Notes:
01 -
Got extra rotisserie chicken? Turn it into an easy creamy soup meal that satisfies.
02 -
This dish freezes well for up to 3-4 months if stored in a sealed container.