Chicken Soup
From Parfait 14 years ago
- 1-1.5 hrs to make
- Serves 6
Pure soul food, this warming, easy chicken soup makes the most of leftover roast chicken.
Ingredients
- • 55g/2oz butter shopping list
- • 2 onions, peeled and sliced shopping list
- • 2 sticks celery, finely chopped shopping list
- • 2 carrots, peeled and finely diced shopping list
- • 25g/2oz plain flour shopping list
- • 1.2l/2 pint chicken stock shopping list
- • 450g/1lb cooked chicken, skinned and shredded shopping list
- • 1 tbsp freshly chopped parsley shopping list
- • salt and freshly ground black pepper shopping list
How to make it
- Melt the butter in a large saucepan over a medium heat and gently fry the onions, celery and carrots until they start to soften.
- Stir in the flour and cook for 2 minutes. Add the chicken stock and bring the mixture to the boil, stirring as you do so. Season, to taste, with salt and freshly ground black pepper, then reduce the heat until the mixture is simmering and simmer for 10 minutes, until the vegetables are tender.
- Add the cooked chicken and cook until heated through. Season, to taste, with salt and freshly ground black pepper. Stir in the parsley and serve.
People Who Like This Dish 1
- ttaaccoo Buffalo, NY
- Parfait My Kitchen, UK
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments