Many times I will take the remains of a roasted chicken and turn it into cream of chicken soup. By adding white beans to the recipe I was able to increase the protein level and this made the soup a bit more hearty in the process. I served this with a salad, corn bread and pumpkin cake with cardamom icing.
Cream of Chicken Soup with White Beans
1 roasted chicken (one that has very little meat left on it)
1 onion chopped
3 celery stalk chopped
1 garlic clove
1 teaspoon basil
1 teaspoon celery salt
1-2 cans white or northern beans (rinsed and drained)
5 tablespoons butter
5 tablespoons flour
2 cups milk
salt and pepper to taste
Put chicken in large soup pot and cover with water. Bring to a boil and cook until meat is easily removed. Strain broth and return to pot. Bring the broth to a low boil and add onion, celery, garlic, beans and seasonings. Allow to cook until vegetables are tender. In skillet melt butter over medium heat and then stir in flour. Whisk in milk and allow to cook, stirring frequently, until thick. Pour milk and butter mixture into soup. Remove meat from bones and add to soup. Serve warm.
This recipe is linked at Life as Mom and A Little Nosh.