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.