Ingredients5 cups turkey stock with pan drippings1 (10.75 ounce) can condensed cream of chicken soup1 teaspoon poultry seasoning1/2 teaspoon black pepper1 teaspoon seasoned salt1/4 teaspoon garlic powder1 cup milk1/3 cup all-purpose flour

So these Estia Induction Burners from Sayonara Rush Design are basically a modular system of hotplates that can be hung up with the pots and pans to save work-surface space, then brought down individually or in groups for when you need to heat up your cream of chicken soup. Pretty nifty I think and I would definitely get rid of my cooking range.

Chicken soup is a soup made by boiling chicken parts or bones in water, with various vegetables and flavorings. The classic chicken soup consists of a clear broth, often served with small pieces of chicken or vegetables, or with noodles or dumplings, or grains such as rice and barley. Chicken soup has also acquired the reputation of a folk remedy for colds and flus, and in many countries including the United States is considered a classic comfort food.Strictly speaking the birds preferably used for soup are not chickens, but old hens and boiling fowl too tough and stringy to be roasted or cooked for a short time. In modern cities broilers are difficult to come by, and true chickens are often used to make soup; broilers are to be preferred when available.