Chicken Soup

you will need about 8 oz of cooked chicken
what I did was took a whole chicken (this will give you more than 8oz so you can either make more soup or use the rest of the chicken for another meal)
I buttered the skin of the bird and then sprinkled on a spice blend that I created
3 tsp salt
1 tsp paprika
1/4 tsp dried thyme
Bake at 425* for 15 min only then turn the oven down to 350* and cook until the internal temp if the thickest part is 180* about 1.5 to 2 hours

I also cooked some carrots and potatoes in chicken stock/water mixture (diced)about a cup each

1/4 cup butter (melted)
1/4 cup flour
Slowly combine the 2 over med heat until smooth

Gradually stir in
1 can (12oz) evaporated milk

Stirring constantly bring to a boil.

Add
1 3/4 cup chicken stock (I used what I cooked my veggies in )
8 oz Chicken
Veggies

Then add more seasoning of what you like I added some onion powder, garlic salt, salt and pepper. Season to your taste.


This will serve about 2-4 people depending on portion size