Raise your hand if you’ve finished your Christmas shopping. I’m going to guess that all of you reading this have bought everything, wrapped everything, and are now just waiting for Santa to arrive.
Um, yea. Me too.
Each year, I try and I try and I try to get things done early. I usually succeed for the most part, but then the last-minute-deals come around and I simply cannot turn a blind eye.
As usual, I will be out on the streets of Houston on Christmas Eve looking for that second or third “perfect” gift, when I know I could go to the Dollar Tree and find something equally as wonderful.
PS – If you have young boys (and/or girls), the Dollar Tree has whoopee cushions. Hours of fun are on the horizon.
So when I am scrambling along, trying not to cry because I have to get gas while I’m out (worst.chore.ever.), I think about is food.
Because food, comfort food especially, calms my nerves. While my mind is whirring at the speed of light (yes, the speed of light), I still have in the back of my mind my reward: this soup.
I cannot tell you the number of times I’ve made this, and each time I do, I actually lick the bowl when I’m done. Really.
This is a great recipe to keep in your back pocket for stressful days, leftover turkey, and for when you need to slow down. You’ll be back to your lightning speed in no time.
Source: Evil Shenanigans
- 2 cups cooked chicken or turkey, shredded
- Salt and fresh cracked pepper
- 4 tablespoons butter
- 1 cup finely diced onion
- ¾ cup finely diced celery
- ½ cup finely diced carrot
- 1 bay leaf
- ½ teaspoon dry thyme
- ¼ cup flour
- 2 cups chicken broth
- 2 cups milk, 2% or higher
- 2 tablespoons heavy cream
- green onions, for garnish
- In a large pot melt the butter over medium heat.
- Add the carrots, celery, and onion and cook until they begin to soften, 3-5 minutes.
- Add the bay leaf and thyme and continue to cook over medium heat until the vegetables are soft, about 6-8 minutes more
- Add the flour and cook for 2 minutes, making sure that the flour is completely coated in the butter.
- Slowly whisk in the chicken stock and milk.
- Reduce the heat to medium low and cook, stirring often, until the soup thickens and begins to simmer, about 20-25 minutes.
- Add the shredded chicken or turkey, and cook for another 5 minutes, or until the chicken is warmed. Remove the bay leaf and turn the heat down to low.
- Stir in the cream.
- Garnish the soup with green onions and serve.
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