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Chicken Soup

1 hour

Serves 6

British

Starter

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.

Chicken Soup

ingridients

  • 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

Method

  • 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