Wednesday, 3 August 2016

Cream of Chicken and Vegetable Soup

This is one of my "go to when I need comfort food" recipes. It makes me feel better. You basically make chicken stock from scratch, and then use it to make the soup.

The soup is creamy and thick enough to spoon over your favourite carb, or mock version thereof. and enjoy as a casserole.



For the stock you need:  6 cups water, small stick chopped celery, 6 peppercorns, 1 bay leaf, 1 clove garlic (sliced), 1 small chopped onion, 1 whole chicken (cut into pieces if easier)

Combine all the above ingredients and bring to the boil, then allow to simmer for an hour and a quarter. Take chicken out and strain stock, discarding the onion mixture.

For the chicken soup you need 1 medium carrot, cut into matchstick strips, 1 medium onion, sliced,  200g mushrooms, sliced, 1/4 cup flour, 2/3rds cup of milk, 1 cup cream, 100g snow peas, 3 medium tomatoes, peeled chopped and seeded, 1 tablespoon soy sauce.

Fry onion, carrot and mushroom in a little oil, gently until onion tender. Stir in reserved stock and blended flour and milk. Bring to boil and simmer until thickened. Cut/tear reserved chicken into pieces and add rest of ingredients (I don't add the tomatoes - or if I do, I use a tin!). Season to taste.

Serve with these delicious home made rolls.









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