We enjoyed this soup and had it with steamed veggies, like cauliflower, broccoli, french beans or carrots. This becomes a healthy and complete dinner with all necessary nutrients required.
Ingredients
4 Cups Chicken stock
1 Chicken breast - cut into small cubes
1 Spring Onion - chopped
1 Celery stalks - chopped
1 medium Leek- chopped
4 Cups Chicken stock
1 Chicken breast - cut into small cubes
1 Spring Onion - chopped
1 Celery stalks - chopped
1 medium Leek- chopped
1 Tablespoon Parsley leaves1 Tablespoon Butter
1 Tablespoon Plain Flour
1 Tablespoon Plain Flour
1/2 Cup Milk
2 - 3 Tablespoon Fresh cream
2 - 3 Tablespoon Fresh cream
Salt and Pepper powder to taste
Method
Take the basic Chicken stock , in a large sauce pan add onion, celery, parsely and leek , over medium-high heat, bring to the boil. Reduce heat to medium-low. Simmer, covered, for 30 to 45 minutes or till it reduces to 2 cups. Strain it into to a bowl when cooled slightly. Discard solids.
Melt butter in pan over medium heat, add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in milk and whisk till form a smooth mixture add the stock, and whisk again till well mixed and bring it to a boil, now add the chicken mix well and bring to the boil. Cover and cook, stirring occasionally, for 15 minutes or until soup thickens slightly. Season with salt and pepper add the cream and let it simmer for a minute.
Serve hot with steamed veggies and a sprinkle of pepper powder ...Enjoy
Method
My Notes
You can use cornstarch instead of flour to make the roux.
The texture can get lumpy really quickly, I, suggest keeping the flame as low as possible and whisking continuously for a more smooth consistency.
Labels : Chicken Soup, Soup, Soup Swappers, Healthy, Chicken, Fresh Cream, Restaurant Style
You can use cornstarch instead of flour to make the roux.
The texture can get lumpy really quickly, I, suggest keeping the flame as low as possible and whisking continuously for a more smooth consistency.
