Chicken, as a staple, is eaten in most countries of the world, and I am not referring to fried chicken from an American Colonel. Chicken soup is also reputed to cure you of the common cold. I can vouch for the delicious nature of this soup, but unfortunately cannot vouch for its medicinal properties!
Cooking Method
Melt the butter in a large saucepan over a medium heat and gently fry the onions, celery and carrots until they start to soften.
Stir in the flour and cook for 2 minutes. Add the chicken stock and bring the mixture to the boil, stirring as you do so. Season with salt and pepper, then reduce the heat until the mixture is simmering and simmer for 10 minutes, until the vegetables are tender.
Add the cooked chicken and cook until heated through. Adjust the seasoning, stir in the parsley and serve.
| Ingredients | Serves 4-6 |
| Butter | 55g |
| Onions, sliced | 2 |
| Celery, finely chopped | 2 sticks |
| Carrots, finely diced | 2 |
| Plain flour | 25g |
| Chicken stock 1.2 liters | |
| Cooked chicken, skinned and shredded | 450g |
| Chopped fresh parsley | 1 tbsp |
| Salt and freshly ground black pepper | |
