One of the best comfort foods around, especially on a cold day. And when made with your own chicken stock it is also supremely nutritious. Adapted from a recipe by FreeGK on https://www.allrecipes.com/
- 2 tbsp Butter
- 2 large Onions, ready diced
- 2 small Potatoes, ready diced
- 1 large Carrot, ready diced
- 1 stick Celery, ready diced
- 2 1/2 tbsp Plain flour
- 750 ml Chicken stock
- 150 ml Milk
- 175 g Cooked chicken (you can use the chicken retrieved from the carcass if you have just made the stock from scratch.)
- Single cream, to taste
- Salt & ground black pepper
Melt the butter in a large pan and then add all of the diced vegetables. Cook on a gentle heat until softened (about 5-10 mins).
Add the flour, stirring continuously and cook for a few more minutes.
Slowly add the chicken stock and the milk and stir until mixed. Bring to the boil, stirring the mixture every minute or so.
Once it has come to the boil, turn the heat down and add the cooked chicken. Allow to simmer for 5-10 minutes.
Pour the soup into a blender and puree until smooth.
Put the soup back into the bowl again, reheat for a few inutes and add the seasoning and cream to taste.
If you don't have any home-made chicken stock, you can use shop-prepared stock instead - just be aware of any extra ingredients. The one I would recommend is Kallo Organic Chicken Stock.
Tip: Freeze any extra soup for a ready-made meal.