Chicken Soup

A winter warmer...

Perfect for using up leftovers and a classic winter staple for lunches and dinners. Serve with a warm, crusty bread roll and a sprinkle of parsley.

55g	butter
2	brown onions, diced
2	celery sticks, diced
2	carrots, diced
25g	plain flour
1.2l	chicken stock
450g	cooked chicken, skinned and shredded
1 tbsp	fresh parsley, finely chopped
	salt and pepper, to taste

1. Melt butter in a large saucepan and gently fry the onions, celery, and carrots until they soften.

2. Add the flour and cook for 2 minutes.

3. Add the chicken stock and bring the mixture to the boil.

4. Add salt and pepper, and then leave the mixture to simmer for 10 minutes.

5. Add the cooked chicken, and cook until heated through.

Try adding other herbs for extra flavour.

A tasty and easy soup

A healthy and filling soup

Soup based mostly on cupboard ingredients

Traditional soup