I threw this recipe together about fifteen years ago, as a way to use up leftover chicken meat. I’ve made it so often for the kids — who still rave about it as young adults — that I realized I’ve never recorded it here on Culinary Compost. Serve with a nice crusty bread and butter, and a tossed salad. Great for a Sunday lunch or dinner. Leftovers keep wonderfully. Enjoy!
4 large carrots, peeled and diced
1 medium onion, peeled and diced
2 ribs celery, thinly sliced with greens, finely chopped (the greens add a wonderful depth of flavor)
1/2 sweet red bell pepper – diced
4 tbs. salted butter
1 tbs. XV olive oil
2 tbs. flour
Leftover chicken meat – breasts or thighs, shredded
48 oz. chicken stock
1 10.75-oz. can of Campbell’s® Cream of Chicken soup
1 tbs. chicken base
1 small 4-oz. can Pennsylvania Dutchman mushrooms, stems & pieces, with liquid
1 15.8-oz. can Great Northern beans, with liquid
Small handful of angel-hair pasta, broken into thirds
Ground black pepper to taste
1/2 tsp. ground thyme
1 large bay leaf
2 tbs. dry parsley
3 tbs. dry chopped chives
2 tsp. garlic powder (not salt!)
Using a large, heavy, 6-quart stock pot, add the diced carrots, onion, pepper and celery to 4 tbs. butter. Heat over medium until softened, about ten minutes, stirring occasionally with a wooden or silicone spatula. Add the olive oil and the flour. Reduce the heat slightly, and stir continuously for about five minutes to make a roux. Add the chicken stock. Cover the pot and allow to come to a boil, then reduce the heat to a very low simmer.
Prepare the chicken meat by removing from the bone, then shredding into bite-sized pieces with a fork. Add to the pot. Add the dry spices and stir occasionally. Add the mushrooms (with the liquid from the can). Add the cream of chicken soup. Stir to incorporate and let simmer for at least a half hour, until the carrots and celery are just undercooked and still a bit crunchy. The volume should be reduced by a third.
Add the beans (with the liquid from the can) and angel-hair pasta, and cook for an additional 15 minutes over very low heat until ready. At this point the vegetables will be perfectly done. Add water if necessary and go easy on the salt – the beans are loaded with it.
Makes just over two quarts.
When preparing in a 3-quart soup pot, use 1-3/4 quarts water, and 8 tsp. chicken base. Do not add salt.