Ingredients
- 1 cup leftover tomato sauce (from red roasted chicken)
- 3 cup chicken broth
- 3 tablespoon crème fraiche
- 1 cup left over chicken (optional)
Preparation
Baking Directions:
Cook tomato sauce, chicken broth and chicken, if using, over medium heat for 12 minutes, puree, and strain.
Add crème fraiche, season to taste and serve immediately.
