Project Description

Chicken Soup

Chicken Soup

Chicken Soup

This is a classic recipe, one I made numerous times while training to be a chef, (although being in a kitchen for ten hours at a time, meant we would have used a homemade stock).

It freezes great & is a wholesome bowl of goodness.

Ideal for a cold winters day, a flask going to school or work or a light evening meal.

Serves 4

250 g chicken, uncooked, diced

1 medium onion, peeled and diced

1 leek outer skin removed, washed and diced.

3 sticks celery, washed and diced

1 chicken stock cube

800 mls of water

25 g flour

25 g butter

Salt & pepper.

  1. Wash all veg & chop.
  2. Melt butter, add veg, cook on a low heat for 10 mins, stirring occasionally but don’t allow to colour.
  3. Add in the flour, stir to combine, cook for 1 min on a low heat.
  4. Stir in the water & crumble in the stock cube.
  5. Bring to the boil. Add in chopped chicken.
  6. Simmer for 15 mins. Cool slightly before blending.
  7. Season with salt & pepper if required.