Quick Cream of Chicken Soup

    Lately I've had a taste for cream of chicken soup.  When getting lunch ready for the kids, I will make my lunch while they are eating.  Opening a can of soup is quick and easy, but today I wanted to make my own using up some of the leftover chicken from the Lemon and Fresh Herb Roasted Chicken.  

    You will LOVE this recipe!  I pulled this soup together with onhand ingredients in about 15 minutes.  This is so thick and creamy, it would be great over pasta or rice, with veggies and mashed potatoes, or simply on its own.  Adding in some broccoli or peas would also be delicious!

Recipe serves 2.

Ingredients:

• 3 tbsp butter
• 3 tbsp flour
• 2.5 to 3 cups milk or half and half, I used a combination of both
• 2 tsp each of garlic and onion powder
• salt and pepper
• diced leftover chicken
• drizzle of lemon juice

Directions:

1. Add butter to a medium pot on medium high heat.  When the butter is melted, whisk in the flour.  Whisk well to combine all of the flour with the butter.  
2. Once the butter and flour are slightly browned, whisk in 1 c. of milk.  Continue to whisk until all lumps of flour are gone.  Add more milk, whisk to combine.  Continue to add milk until you have your desired thickness.
3. Stir in diced chicken, adjust seasonings, and drizzle in lemon juice.  Lunch is ready!!  Enjoy!!