Cream of Chicken Soup
Easy
Introduction
A soothing soup for cold winter days, or for healing people feeling under the weather.
Ingredients
- 50g butter
- 1 onion, chopped
- 1 leek, chopped
- 2 potatoes, chopped
- 1 large carrot, chopped
- 1 celery stick, chopped
- 650ml chicken stock
- 20g plain flour
- 100ml milk
- 200g cooked chicken
- salt & pepper
- single cream (optional)
- parsley (optional)
TO SERVE:
Method
- 1. Melt the butter in a large pan on a medium heat. Add the onion, leek, potatoes, carrots and celery and cook gently for approx 4-5 minutes making sure the vegetables do not brown.
- 2. Add the stock and simmer for 30 minutes. Purée the soup using a food processor or hand blender. Then stir in the milk and flour and cook until the soup is thickened.
- 3. Chop cooked chicken finely or shred it and add to the soup. Season the soup with salt and pepper. Then add in the single cream leaving a small amount to swirl on top for serving. Cook the soup for a further 4-5mins.
- 4. Divide into bowls, swirl with cream and garnish with flat leave parsley.
