Japanese Chicken Cream Soup

Ecclesiastes 10:2

    [2] A wise man’s heart inclines him to the right,

        but a fool’s heart to the left.

This has got to be some old granny's recipe!!

It is so delicious.

Made me feel like I had a big hug!!

1 c Cooked Sticky rice 

Set aside.

Béchamel sauce

3 T butter

3 T flour

1 t Salt

1/2 t White pepper

1/2 t grated Nutmeg

1/2 t Bay leaf powder or 1 Bay leaf

1 c whole milk

Make Béchamel sauce over medium heat then put in a bowl and set aside.

2 c dark meat Rotisserie chicken, pulled

Set aside.

2-4 c chicken bone broth (depends on how much u want to make)

2 T half and half

Veggies

2 medium Yukon Gold Potatoes ( microwave 2 min. each side, skin chop into medium size chunks)

2 Carrots, chopped

1 small Onion, chopped 

1 Jalapeño, seeded and sliced

1 c chopped button Mushrooms 

1 c blanched Broccoli florets

1 T butter

1/2 t salt

Over medium heat, sauté onions, pepper, carrots, salt and mushrooms in butter for 5 minutes stirring constantly.

Add chicken, bone broth, potatoes and Béchamel, stir.

Cook until carrots are fork tender, 15 minutes, then add broccoli.

Add sticky rice on one side of bowl!