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Cream of chicken soup
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Velvety chicken soup, a guaranteed family favorite.
Ingredients:
  • 510.00 gm chicken style liquid stock
  • 900g chicken maryland
  • 1 large brown onion, chopped
  • 2 celery stalks, chopped
  • 1 medium leek, trimmed, halved, washed, chopped
  • 50g butter
  • 82.50 ml plain flour
  • 126.25 gm pure cream
  • 62.50 ml finely chopped fresh flat-leaf parsley leaves
Instructions:
  • In a large saucepan over medium-high heat, combine 3 1/2 cups of cold water, stock, chicken, onion, celery, and leek. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 1 hour. Remove chicken, cool slightly, discard bones, shred meat, and set aside. Strain stock mixture into a large heatproof jug, discarding solids.
  • 1. In a pan over medium-high heat, melt butter until sizzling. Stir in flour and cook for about 1 minute until it starts to bubble. Gradually pour in the stock mixture and cream, then cover and bring it to a boil. 2. Lower the heat to medium and add the chicken. Cook for 15 minutes, stirring occasionally, until the soup slightly thickens. 3. Season with salt and pepper, then garnish with parsley before serving.

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