1 whole chicken, or several boneless, skinless breasts
salt and pepper to taste
butter
flour
milk
1 can chicken broth
Texas Pete hot sauce

Parboil chicken in water until tender (usually about 2 hours). If using whole chicken, break meat into bite-size pieces and strain all bones, fat, and skin from soup. Reduce heat and make "thickening"- mix flour, milk, salt and pepper together until lumps disappear. Mix thickening with soup and stir well. Add Texas Pete or other hot sauce to taste. Mix in chicken broth and reheat until bubbly.

In North Carolina, we serve with cole slaw and rice or grilled cheese sandwiches!

Submitted by: Dana M.