Ingredients:
2 quarts water
2 teaspoons celery salt
2 teaspoons Accent seasoning
1 lb ground chicken, cooked
1 medium onions, small dice
3 -4 drops yellow food coloring (optional)
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon Kitchen Bouquet
2 tablespoons chicken bouillon
2 carrots, small dice
roux
1/2 cup vegetable oil
1 cup all-purpose flour
Directions:
To prepare, boil all soup ingredients together for about 30 minutes.
To prepare the roux, heat the vegetable oil until smoking. Add the flour and stir with a wire whisk. The oil and flour roux should be the consistency of mashed potatoes.
Add the roux to the soup and use the wire whisk to blend. Serve hot and enjoy.
Puree in blender for a creamier texture.
Servings: 4-6
Time preparation: 15 min.
Time total: 60 min.