Parsley Rice
April 8, 2014
Buffalo Chicken Dip
April 8, 2014
The first time I had this was at Sahm’s in Indianapolis but this creamy chicken soup was originally created at the L.S. Ayres Tea Room. A great way to use up left over chicken from the night before. Try making this with Drunken Chicken.
6 Tablespoons butter
6 Tablespoons flour
3 cups chicken broth
½ cup milk
½ cup light cream
1 cup finely chopped cooked chicken
1 dash white pepper
salt to taste
1
In a saucepan melt the butter over medium high heat. Next, blend in the flour to form a roux, then gradually stir in the chicken broth whisking out any clumps that form.
2
Bring to a boil then stir in milk and the light cream stirring constantly until mixture thickens and comes to a boil. Stir in the chicken and a dash of the pepper and salt if needed.
3
Return soup to boiling and serve immediately.
CategoryChicken, SoupCuisineAmerican, North American
Ingredients
6 Tablespoons butter
6 Tablespoons flour
3 cups chicken broth
½ cup milk
½ cup light cream
1 cup finely chopped cooked chicken
1 dash white pepper
salt to taste