This delicious creamy soup is one of my absolute favourites. It tastes fantastic (especially with Parmesan croutons) and is really easy to make.
This recipe is taken from "The Big Book of Soups" by Australian Women's Weekly.
Ingredients:
6 chicken skinless thighs or thigh fillets, fat trimmed
1 big carrot, chopped coarsely ( I prefer shredded for more flavour)
1 medium brown onion, chopped coarsely
1 stalk celery, chopped coarsely **
1/2 litres of water
1 litre chicken stock
40 g butter
1/3 cup plain flour
2 tbsp lemon juice
125 ml single cream
dried parsley for sprinkling or chopped fresh one
salt and pepper by taste
**I omitted the celery
Method:
Place chicken, onion, carrot and celery (if you decide to add it) in a large saucepan with the water and stock. Bring to the boil.
Reduce heat, simmer, covered, 1 1/2 hours.
Remove chicken from pan, simmer broth, covered, 30 minutes. Meanwhile shred the chicken and discard bones, if any.
Strain broth through a muslin-lined sieve or colander into a large heatproof bowl, discard solids.
Melt butter in a large saucepan.
Add flour, cook, stirring, until mixture bubbles and thickens.
Gradually stir in broth and lemon juice, bring to the boil. Reduce heat, simmer, uncovered, for 25 minutes or until soup thickens slightly. Remove from the heat.
Add chicken and cream to soup, sprinkle with the dried parsley.
Stir over heat, without boiling, until soup is heated through. Season to taste.
Serve hot with cheesy croutons. Bon Appetit!
