|Nothing like hot creamy but low-fat soup for a cold and rainy day. This soup is allium-free for those of us who have onion allergies but is still tasty and satisfying. Where did the cooked chicken come from? It's out of the freezer from the 10 lbs. of chicken legs that were on sale. |
If you don't have a stash of meal-size bags of pre-cooked chicken in your freezer, cut some off a pre-cooked chicken from the deli counter at the grocery store. In a pinch, you could use the bagged, pre-cooked chicken breast or even canned chicken.
- Place the flour in a small bowl or mug and mix in 2 Tbl. water until a smooth paste is formed. Slowly add up to 1 cup of water mixing slowly to prevent lumps as much as possible. Let this sit while you prepare the vegetables. Most of the lumps will disappear by the time you are ready to use this flour and water slurry.
Yummy, warm, with green leafy veggie and little fat. What's not to like.