The next time you roast a whole chicken, put a large pot on the stove and ask everyone to dump their chicken bones and skin into the pot. Make your own chicken broth from these scraps. Then, use the broth to make this delicious, filling, and warm soup. Perfect for a snowy evening at home!
5-6 cups chicken broth, homemade or store-bought
2 celery stalks
1 medium onion
2-3 large carrots
1 large potato
1 red, yellow, or orange pepper
Leftover chicken meat, cut into bite-size pieces (no skin, bones, or cartilage)
1 bay leaf
3 T. flour
1 c. milk
1 c. frozen corn
Salt & paprika to taste
Make the chicken broth, or purchase chicken broth.
Clean and chop all vegetables except the corn.
Heat 1-2 T. olive oil in the bottom of a large soup pot. Add the chopped veggies and saute to meld flavors. Pour in chicken broth. Cover pot, add bay leaf, and simmer about 30 minutes until veggies are soft.
Add any cubed, cook chicken leftovers.
In a cup, mix flour into milk, whisking until flour is incorporated. Add several tablespoons of the broth to the milk/flour mixture to temper it; then, whisk the mixture into the soup pot. Continue to cook soup, stirring often, until it just begins to boil.
Add frozen corn and heat. Before serving, add salt and paprika to taste. Yum!
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