the Recipe for our
Chicken & Vegetable Soup
This soup is a firm favourite of Cully's daughter Aoibheann. She loves nothing more than coming in from the park and having a warming bowl of Chicken soup.
INGREDIENTS
- A good knob of butter
- 1 medium onion, chopped
- 1 small leek, finely sliced
- 1 stick celery, chopped
- 2 medium potatoes, chopped
- 2 medium carrots, chopped
- 1-1 1/2 pints (500-750ml) of tasty chicken stock
- 1 cooked chicken breast or thigh and drumstick, shredded *Pickings left over from roast chicken are perfect!
- A good glug of cream
- A good pinch of salt and pepper
METHOD
- Melt the butter in a saucepan with a tight-fitting lid.
- Sweat the onions, celery and leek until soft but not coloured.
- Add potato and carrot. Season with salt and pepper.
- Sweat for another five minutes or so, until the vegetables are beginning to soften, add the stock and simmer until veg are cooked through.
- Liquidise the soup, add the cream and chicken and then liquidise again, but not too much as it will make it go grainy.
- Pop back on the stove and heat through.
- Serve it with a blob of cream and some fresh chopped herbs or maybe a few croutons.
Coeliac
Friendly
Ready
60mins
