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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A rich and flavorful creamy chicken soup which makes a fabulous lunch with crispy bread. Ingredients:
2 ounces butter |
2 onions, chopped |
2 potatoes, chopped |
1 carrot, diced |
1 stick celery, diced |
3 cups chicken stock |
1/4 cup all-purpose flour |
2/3 cup milk |
6 ounces cooked chicken |
1 1/4 cups light cream |
salt & freshly ground black pepper |
fresh parsley leaves, to garnish |
Directions:
1. Melt the butter in a large pan and cook the onions, potatoes, carrot and celery gently for 5 minutes. Do not allow the vegetables to brown.
2. Add the stock and simmer gently for 30 minutes. Season with salt and pepper to taste.
3. Puree the soup in a food processor or blender until smooth and then return to the pan.
4. Blend the flour with the milk and stir into the soup. Cook over a low heat, stirring until the soup thickens.
5. Meanwhile, chop the chicken finely. Add to the soup and heat through for 5 minutes.
6. Add 1/3 cup of the cream and simmer for 5 more minutes.
7. Sevre in individual bowls with a swirl of the remaining cream and garnished with fresh ground black pepper and the parsley leaves.
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