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Left-over Chicken Soup Recipe

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This recipe for Left-over Chicken Soup, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, May 27, 2007


1 carcass of 5-7 lb chicken
1-2 cups leftover stuffing (if available)
1-2 cups pan gravy, or 10 oz jar chicken gravy
2 onions sliced
2 carrots, sliced
8 cups water
1/4 cup butter
1/4 cup flour
1 cup half-and-half

Discard leftover skin from chicken.

Break chicken into sections that will fit in soup kettle.

Place chicken in kettle along with stuffing, gravy, vegetables and water, making sure that the water covers everything. Bring to boil; reduce heat and simmer for 1 hour.

Discard bones and vegetables.

Strain soup and discard residue in strainer.

In 3 quart saucepan, melt butter. Stir in flour and cook until bubbly, about 5 minutes. Pour in strained hot soup stock and cook and stir over medium heat until smooth and bubbly. Simmer 5 minutes more.

Just before serving, add half-and-half and heat thoroughly, but do not boil.

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