Ingredients |
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| 2.5 pints | Chicken Stock | |
| 1 lb | Cooked Chicken shredded | |
| 2 | Onions peeled and chopped | |
| 2 sticks | Celery finely chopped | |
| 2 | Carrots peeled and diced | |
| 1 tbsp | freshly shopped parsley | |
| 2oz | butter | |
| 2oz | plain flour | |
| salt and pepper |
Page last updated 17 February 2009
Method
This is a meaty soup, more like a stew but good for a cold winter day and served with chunks of crisp French Bread.
Melt the butter in a large saucepan and gently seat the onions, celery and carrots until starting to soften.
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.
Add the cooked chicken and heat through. Stir in the parsley and serve with French Bread.