Really simple and easy-made food for the soul. This recipe uses ready-made chicken stock but you could make you own stock from leftover roast chicken.
Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 6
By BBC Food Team
From Saturday Kitchen
Ingredients
- Butter: 55g/2oz
- Onions: 2, sliced
- Celery: 2 sticks, finely chopped
- Carrots: 2, finely diced
- Plain flour: 25g/2oz
- Chicken stock: 1.2 litres/2 pints
- Cooked chicken: 450g/1lb, skinned and shredded
- Fresh parsley: 1 tbsp, chopped
- Salt and freshly ground black pepper
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, or until the vegetables are tender.
-
Add the cooked chicken and cook until heated through. Adjust the seasoning, stir in the parsley and serve.
Notes
This soup is great for a batch cook. It will keep in the fridge for up to 3 days, but it freezes well and will keep in the freezer for 3 months.
