Cream Of Teriyaki Chicken Soup
From elgourmand2 8 years ago
- 30 Min to make
- Serves 4
Made up a batch of Margaret’s Teriyaki chicken and only used about half of it for the Japanese recipe I fixed. Got a hankering for cream of chicken soup and there was the leftover Teriyaki chicken. Why not? A totally different taste than your typical cream of chicken soup. Read more I liked it. Tried it on my wife and she liked it. She suggested I make a pot for the kids. A sure sign she approves. See less
Ingredients
- • 1-1½ cups of Margaret’s Teriyaki chicken, cooked and diced. shopping list
- • 3½ Tbs. melted butter. shopping list
- • 3 Tbs. flour. shopping list
- • 1 cup heavy cream. shopping list
- • 5 cups homemade chicken stock. shopping list
- • 1 stalk celery, chopped. shopping list
- • 1 small zucchini, course chopped. shopping list
- • ½ cup chopped mushrooms. Optional. shopping list
- • 1 cup of bean sprouts. Optional. I just happened to have some in the fridge. shopping list
- • ½ cup chopped onion. shopping list
- • ½-1 cups pasta. Broken spaghetti is the usual choice. shopping list
- • 1 tsp. basil. shopping list
- • 1 Tbs. parsley. shopping list
- • Salt and FG pepper to taste. shopping list
How to make it
- 1. Prep your stuff. Slice, dice, chop, etc.
- 2. Cook the broken pasta until not quite al dante. Drain and set aside.
- 3. Melt the butter in a large sauce pan and sauté all the veggies until soft.
- 4. Add the flour and stir until smooth and bubbly.
- 5. Add the chicken stock and basil and stir until combined.
- 6. Add the chicken and pasta and stir, simmer for 2-3 minutes.
- 7. Add the cream and stir until heated through and combined. Turn off the stove.
- 8. Transfer to soup bowls, garnish with parsley and serve.
- A great light lunch, with a side salad and some chewy bread. Or, a super soup course for dinner.
People Who Like This Dish 2
- clbacon Birmingham, AL
- Olivemoose Nowhere, Us
- elgourmand2 APia, Samoa
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