Chicken Soup
A healthier creamy soup using a blend of stock and milk instead of cream - but if you want a creamier version use milk and double cream. Instead of using fresh raw chicken for this recipe replace with left over cooked chicken, just cook for 5 minutes less.
Preparation time: 10 - 15 minutes Quantity: Serves 3 - 4 Cooking time: 25 - 30 minutes
Ingredients
1 tablespoon olive oil or 30g butter
1 onion - finely chopped
2 sticks chopped celery
1 clove crushed garlic
1/2 leek washed and small sliced
1 raw small chicken breast - diced
2-3 tablespoons plain flour
1 pint/ 550 ml Chicken stock or 1 cube with 1 pint boiling water
1/2 pint/ 300 ml milk
Seasoning
1 tablespoon chopped chives (optional)
Method
- Heat the oil or butter in a saucepan
- Fry of the onion and celery to soften
- Add the garlic and leek stir in for a few seconds
- Add the chicken
- Cook for a minute to seal and cook
- Add the flour, stir in and cook out
- Pour in the stock or water and dissolved cube
- Pour in the milk
- Simmer for 20 minutes or until the vegetables and chicken is cooked and tender
- Season to taste
- Its your choice to serve as a broth or puree/ liquidize in a blender and serve smooth
- Serve with chopped chives