Ingredients
Carrots
Scallions
Salt and pepper
Dried thyme
Chicken stock
Unsalted butter
Onion
All purpose flour
Mushrooms
Whole or 2% milk
Cooked chicken, shredded
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Add the carrots,scallions, salt, pepper, thyme and stock to a large saucepan. Bring to the boil and allow to simmer for 15 minutes and then turn off the heat.
When stock is done, take another large sauce pan. Heat on a medium heat and add in the butter and onions. Cook for about 5-6 minutes until the onions soften.
Add the flour and stir into the onions using a whisk. Let it cook for a minute whilst stirring , then add in a ladle of the stock from the vegetable broth (try to get mostly stock – not the vegetables). Stir the broth into the mixture.
Pour in the milk next, and heat through whilst stirring with the whisk. The sauce should thicken slightly as it’s heating. Once the sauce is almost at boiling (don’t let it boil) add in the chicken and reserved vegetables.