No Photos - today going to class...
Chicken
Leftover - cooked Rice or Quinoa (keenwa)
Carrotts - Celery - Onion
Chicken Broth, Stock or water to cover
Thicken with roux - to make a heartier soup and pour over toast or buscuits
Roux - melt 2 Tbs butter or margarine you can use olive oil as well, add in 2 Tbs of flour or corn startch cook together until smooth and bubbly add to soup and stir in. (if you want to make more roux - always use equal amounts of fat and flour)
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