Category: Soups, Stews, Chilis, etc.

  Date Posted: 10/4/2009

  Author: {Unknown}

  Hits: 290

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  Prep Time:

  Total Time:

  Serves:

1	2	4	cups shredded chicken
1/2	1	2	Tbl. butter
1 teas	1 1/2 teas	1 Tbl	oil
1 teas	1 1/2teas	1 Tbl	flour
2 Tbl	1/4 cup	1/2 cup	diced carrots
2 Tbl	1/4 cup	1/2 cup	diced celery (or 1/4 - ½ - 1 teas. celery seed)
1	2	4	cloves garlic, minced
1/2	1	2	bay leaves
1 Tbl	2 Tbl	1/4 cup	flour
1 1/2	3	6	cups chicken stock
1 Tbl	2 Tbl	1/4 cup	heavy cream

freshly ground black pepper, for garnish

1. In Dutch oven, melt butter and heat oil over medium heat. Add carrot, celery, garlic and bay leaves. Saute until the vegetables are soft, about 5 minutes. 2. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. 3. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. 4. Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. 5. Stir in heavy cream. 6. Fold in the shredded chicken into the sauce and bring up to a simmer. Simmer for about 10 minutes. 7. Spoon over rice or pasta. NOTE: Can put dumplings in before last simmer or use in a pie shell for pot pie.

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