Monday, May 23, 2016

Cream of chicken soup

 There is nothing better than a warm thermos of soup when you've been working on a cold and rainy day. With a week of bad weather ahead, I have whipped up this delicious cream of chicken soup to pop in Tom's thermos for work and Poppy's thermos for school. Hopefully it warms them through, until dinner.

What you'll need:
2 cups, chicken stock
3 chicken marylands, skin removed
1 large brown onion, chopped
2 celery stalks, chopped
1 medium leek, washed and chopped
50g butter
1/3 cups plain flour
1/2 cup cream
Parsley to serve

What to do:
Place 3 1/2 cups cold water, stock, chicken, onion, celery and leek in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 1 hour. 

Transfer chicken to a bowl. Cool slightly. Remove and discard bones. Shred meat. Set aside. Strain stock mixture into a large heatproof jug. Discard solids.

Melt butter in pan over medium-high heat. Add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in stock mixture and cream. Cover and bring to the boil. Reduce heat to medium. Add chicken. Cook, stirring occasionally, for 15 minutes or until soup thickens slightly. 

Season with salt and pepper. Sprinkle with finely chopped parsley. Serve.

Enjoy. x

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