Chicken soup is the ultimate feel good food when you're feeling low. When you are ill or just feeling low it is a fantastic way to lift your spirits. This recipe comes from my Grandmother, and the smell of it in the house reminds me of her and makes even the coldest days feel warm. This is a recipe that uses leftovers, so it's a fantastic way to reuse any chicken from the Sunday roast.
55g (2oz) butter
2 medium onions, peeled and sliced
2 celery sticks, finely chopped
2 carrots, finely chopped
25g (2oz) plain flour
2 pints chicken stock
450g (1lb) shredded cooked chicken
1 Tbsp freshly chopped parsley
salt and pepper
Melt the butter in a thick based pan over a medium heat. Gently fry the onions, celery and carrots until they start to soften (5 - 10 minutes)
Stir in the flour and cook for 2 minutes. Add the chicken stock and bring the mixture to a gentle boil
Season to taste and simmer until the vegetables are tender.
Add the chicken to the pan and cook until heated through.
Season to taste
Add the parsley and serve