Cream of chicken soup

A rich and flavorsome creamy chicken soup makes a fabulous lunch served with crispy bread. It is essential to use a really strong, homemade chicken stock for this recipe to give the soup a full flavor!

Ingredients: 

• 50g (2 oz) butter
• 2 onions, diced
• 2 medium potatoes, chopped
• 1 large carrot, diced
• 1 celery stick, diced
• 750ml (1 1/4 pt) chicken stock
• salt and ground black pepper
• 25g (1 oz) plain flour
• 150ml (1/4 pt) milk
• 175g (6 oz) cooked chicken
• 300ml (1/2 pt) single cream
• parsley leaves to garnish (optional)

Directions:

1. Melt the butter in a large pan and cook the onions, potatoes, carrot and celery gently for 5 minutes. Do not allow the vegetables to brown.
2. Add the stock and simmer gently for 30 minutes. Season with salt and pepper to taste. Purée the soup in a food processor or blender until smooth and then return to the pan. Blend the flour with the milk and stir into the soup. Cook over a low heat, stirring, until the soup thickens.
3. Meanwhile, chop the chicken finely. Add to the soup and heat through for 5 minutes. Add 4 to 5 tablespoons of the cream and simmer for 5 minutes more. Serve in individual bowls topped with a swirl of the remaining cream and garnish with ground black pepper and parsley leaves.

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