Here is what you will need to get started:
Ingredients
- 1/3 cup butter or margarine
- 1/3 cup all-purpose flour
- 1/8 teaspoon ground white pepper (I use a lot more than the recipe calls when I make it)
- 3 cups chicken broth
- 1/3 cup half-and-half or light cream
- 1/3 cup milk
- 1-1/2 cups finely shredded, cooked chicken (I always use a little more chicken too)
- Optional - I like to add thinly sliced celery and a little bit of corn to this just for some extra substance
- Optional - Salt and Pepper
- Mini Sourdough Bread loafs (the small round kind to make into a bread bowl)
Directions
To Make the Chicken and Bread Bowl:First, to cook the chicken I buy frozen boneless, skinless chicken breast and boil them in half water, half chicken broth until they are thoroughly cooked. Then I take them and place them on a cutting board and using two forks I begin pulling the fork back towards me to shred the chicken into small strands. Once that is done, set it aside until you will later add it to the rest of your ingredients.
While your chicken is cooking, cut a circle in the top of the bread loaves (kind of like you would cut the top off of a pumpkin you are planing to carve) pull off the top piece and then using your hands press all of the bread inside the bowl firmly against the sides to compact it and make the bowl more spacious. Save the top and once you have filled the bowl with soup and are ready to serve place it on the plate to use for dipping into the soup!
To make the Creamy Soup Base:
1. In a medium saucepan, melt butter.
2. Stir in flour and white pepper. Stir in chicken broth, half-and-half, and milk. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. (This should be about the consistency of gravy, pretty creamy and not watery)
3. Stir in chicken; heat through. Serve immediately.
I recommend enjoying this warm, fulfilling soup snuggled up on the couch on a chilly day!
Bon Appetit!!!
