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.