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