Chicken cream soup with roasted red peppers

Chicken cream soup with roasted red peppers

Broth from baked chicken recipe
1 can evaporated milk
low fat milk
1 tablespoon butter
1/2 medium onion chopped
1 medium clove garlic chopped
1/2 jar of roasted red peppers chopped
sea salt to taste
black pepper to taste
1 cup white wine of your choice
1 medium carrot peeled and chopped
After your chicken breasts have baked, pour the juices/broth left in the roasting pan into a container with a lid and place in the refrigerator overnight. All of the fat will rise to the top and can be spooned out to allow you to create a cream soup with a lot of flavor and cut down on some of the calories.

Melt butter in skillet saute chopped onion for about 2 minuets making sure they do not brown too much. Add chopped carrot. Add chopped garlic and roasted red peppers and continue to cook over medium heat till onions and garlic are softened. Add white wine and allow to cook for about a minute. Make sure heat is low to medium low and slowly add can of evaporated milk. *note*( you do not want to boil milk it may cause soup to curdle) fill can up with low fat milk and add to soup heat through gently and do not allow to boil. Adjust salt and pepper to your tastes. Here is a link for the baked chicken if you need it.