CHICKEN SOUP


Whenever you are making a roast chicken dinner make sure that you keep enough of the cooked chicken meat back for this gorgeous recipe for home-made chicken soup. In fact, you can ‘kill two birds with one stone’ by making your own stock too and adding it to this very recipe.

So, just how do you make chicken soup?

Ingredients

55g/2oz butter
2 onions, peeled and sliced
2 sticks celery, finely chopped
2 carrots, peeled and finely diced
25g/2oz plain flour
1.2 litres/2 pints of chicken stock
450g/1lb cooked chicken, skinned and shredded
1 tbsp freshly chopped parsley
salt and freshly ground black pepper





How to make chicken soup

To begin with, melt the butter in a large saucepan over a medium heat then gently fry the onions, celery and carrots until they begin to soften.

Now stir in the flour and cook for a further 2 minutes. Add the chicken stock and bring the mixture to the boil, stirring as you do so, then reduce the heat until the mixture is simmering. Now simmer for another 10 minutes until the vegetables begin to soften.

Add the cooked, shredded chicken and carry on cooking until it is heated through. Season to taste with salt and freshly ground black pepper. Pour into warm bowls then stir in the parsley and serve with a couple of oven warmed, homemade bread rolls filled with a generous spread of butter and grated mature cheese.

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Photo care of http://www.godine.co.uk/blog/chicken-soup-recipe and http://chezbeeperbebe.blogspot.com/2009/03/last-soup-of-season.html

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