Cream of chicken soup
Cream of Chicken Soup
Who needs modern medicine when you have a good chicken soup to warm you through?
Ingredients
- 1 large onion
- 2 celery stalks
- 1 medium leek, trimmed and washed
- 1.3l chicken stock
- 50g unsalted butter
- 1 red chilli, finely chopped
- 1 clove garlic, mashed
- 1 tbsp thyme leaves, chopped
- 6 tbsp plain flour
- 125ml double cream
- 15g parsley leaves, chopped
- 1 cooked chicken breast, sliced
Instructions
1. Roughly chop the vegetables and add to a large pot with the stock. Bring to the boil, cover, then gently simmer for 1 hour.2. Melt the butter with the chilli, garlic and thyme. Cook for 2 mins then add the flour. Cook out for a further minute, then whisk in the stock mixture and cream do this gradually to prevent lumps).3. Cover and bring to the boil, then reduce the heat and simmer for a final 15 mins. Season well and stir through the cooked chicken and parsley. Serve.
Details
Prep time: Cook time: Total time: Yield: Serves 4