Chicken Soup

soup chicken

Ingredients

    
  1500 ml Chicken Stock
  500 g Cooked Chicken shredded
  2 Onions peeled and chopped
  2 sticks Celery finely chopped
  2 Carrots peeled and diced
  1 tbsp freshly shopped parsley
  60 g butter
  60 g plain flour
  salt and pepper

Method

  1. This is a meaty soup, more like a stew but good for a cold winter day and served with chunks of crisp French Bread.
  2. Melt the butter in a large saucepan and gently seat the onions, celery and carrots until starting to soften.
  3. Stir in the flour and cook for 2 minutes.  Slowly stir in the chicken stock ensuring that the mixture is without lumps of flour every time stock is added.  Bring to the boil, season and simmer for 10 minutes until the vegetables are tender.
  4. Add the cooked chicken and heat through.  Stir in the parsley and serve with French Bread.