Cream of Roast Chicken Soup

Ingredients

• 1 chicken carcass, slow roasted
• 1/2 teaspoon basil
• 1 large bay leaf
• 1/4 teaspoon pepper
• 2 carrots
• 2 celery ribs
• 1 medium onion
• 1 cup fresh mushrooms
• 2 tablespoons flour
• 2 tablespoons margarine
• 1/2 cup half-and-half, light

Directions

1. 1

   Fill large pot with carcass and add water to cover. Add basil, pepper and bay leaf. Simmer for one hour. Or until chicken falls apart easily.

2. 2

   Remove chicken parts and bones from broth. Set aside to cool. Remove bay leaf. Once chicken has cooled, remove chicken meat and cut into smaller pieces. Add to broth.

3. 3

   Cut carrots, celery, onion, mushrooms into small pieces. Add to stock. Cook until almost tender.

4. 4

   Add orzo and cook until al dente. Approximately 8 minutes depending on size. Refer to package directions.

5. 5

   Heat margarine in a small saucepan. Add flour and cook for one minute. Slowly whisk in half and half. Once thickened, add some stock to the milk mixture. Add to soup.

6. 6

   You are ready to serve :D.