Ingredients Jump to Instructions ↓

  1. carcass of 5-7 lb. roasted chicken

  2. 1-2 cups leftover bread or matzoh stuffing, if available

  3. 1-2 cups pan gravy, if available, or 10 oz. jar chicken gravy

  4. 2 onions, sliced

  5. 2 carrots, sliced

  6. 2 celery stalks with leaves

  7. 8 cups water

  8. 1/4 cup butter

  9. 1/4 cup cornstarch

  10. 2 Tbsp. sherry

  11. 1 cup half and half cream or soy milk

Instructions Jump to Ingredients ↑

  1. Discard all the leftover skin from chicken. Break chicken into sections that will fit in your pot and place in 5-quart stockpot with stuffing, gravy, vegetables, and water, making sure the water covers everything. Bring to a boil, reduce heat, and simmer for 1 hour, until stock is golden. Discard bones and vegetables.

  2. Strain the soup, rubbing through as much of the solids through the strainer as possible. Discard residue in strainer.

  3. In 3-quart saucepan, melt butter. Stir in flour and cook until bubbly, about 5 minutes. Pour in strained hot soup stock and cook and stir over medium heat until smooth and bubbly. Then stir in sherry, if using, and simmer for 5 minutes. Just before serving, add the half and half and heat thoroughly, but do not boil. Serves 8


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