5 Cups Chicken soup stock
1 Cup diced chicken breast
1/2 Cup diced potatoes
1/2 Cup diced carrots
1/4 Cup diced squash
1/2 Cup finely sliced cabbage
1/2 tsp pepper
dash of salt
Boil chicken soup stock and drop the diced chicken breast.
Halfway of the cooking add in all the vegetables.
Cook just till potatoes are tender to the bite.
Season with salt and pepper.
CHICKEN & EGG DROP SWIRL
3 Cups Leftover Chicken Soup
1 Cup cooked macaroni or other pasta
Pour Leftover Chicken Soup into cooking pot
Bring Leftover Soup to boil
Stir eggs to blend
while swirling the soup, drop the eggs
add in the macaroni
CHICKEN IN WHITE SAUCE
2 Cups leftover chicken and macaroni
2 Tbsp butter
2 Tbsp flour
1 Cup fresh milk
dash of salt
Melt butter on low heat.
Add flour and blend while gently stirring
This blended flour and butter is called a “roux”
Add milk and stir to blend.
Let thicken and then season.
Combine with chicken, macaroni, bacon and green peas
Sprinkle with Parsley to garnish.
BAKED CHEESY MAC
2 Cups Leftover Chicken and macaroni
1 1/2 Cup white sauce
1/2 Cup grated quick melting cheese
In an oven proof glass dish, combine chicken, macaroni and white sauce.
Top with grated cheese.
Bake at 350o F for 10 minutes or just until cheese melts and browns.
You can add Parmesan Cheese right after taking it out of the oven.