Cream of Chicken Soup …
Ingredients …
  • 1.8 – 1.9 kg whole fresh chicken
  • 1 medium brown onion, chopped roughly
  • 4 sticks celery, chopped roughly
  • 1 large carrot, peeled and chopped roughly
  • 2 litres (8 cups) water
  • 1 litre (4 cups) chicken stock
  • 90g butter
  • ½ cup plain flour
  • 1 white onion, finely diced
  • 1 large carrot, peeled and finely diced, extra
  • 1 medium parsnip, peeled and finely diced
  • 2 sticks celery, finely chopped, extra
  • ½ cup plain flour
  • pinch salt
  • ½ cup low-fat milk (or cream for a richer texture)
  • ½ cup finely chopped fresh parsley
Method …
  1. Place the chicken, brown onion, celery and carrot in a large pot.
  2. Add the water and the chicken stock and bring to the boil. Reduce heat and simmer, covered for approximately 1 ½ hours.
  3. Remove chicken from the pot and allow to cool.
  4. Strain chicken stock through a colander or fine sieve and keep stock aside. Discard remaining vegetables.
  5. Remove chicken meat, discarding the skin and the bones and shred chicken meat roughly.
  6. Melt butter in a fresh pot, add white onion, parsnip and extra carrot and celery. Cook gently until onion is just tender.
  7. Remove pot from heat and stir in plain flour. Add reserved chicken stock, stir through and simmer, uncovered, gently for approximately 20 minutes or until vegetables are tender and soup has thickened.
  8. Season with salt, add shredded chicken meat and allow to heat through.
  9. Add milk (or cream) and, if desired, chopped parsley.
Recipe by Mrs Organised at