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Creamy Chicken Soup |
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| Serves 4 |
Prep 15 mins |
Cooking 25 mins |
Easy |
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My rating |
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| Ingredients |
85g butter
1 small onion, roughly chopped
1 large carrot, cut into small chunks
2 small King Edward or red-skinned potatoes ( about 300g), cut
into small chunks.
1 heaped tbsp fresh thyme leaves, plus extra to serve
50g plain flour
a few spring onions, thinly sliced
1.3 litres hot chicken stock
200-250g cooked chicken, torn into big chunks
1/8 or 1/4 tsp freshly grated nutmeg
crusty bread to serve.
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Melt 25g of the butter in a
large wide pan and heat until bubbling. Add the onion and
fry 3-4 mins until just starting to colour. Stir in the
carrot and the potatoes and fry for 4 mins, then add
the spring onions and the thyme and cool for 3 more mins.
Set aside.
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Melt the remaining 60g butter
in a medium saucepan, preferably non-stick. When bubbling,
stir in the flour and keep stirring for 3-4 mins until
just turning pale golden. With the pan still on the heat,
pour in the hot stock, about a 150ml at a time,
continuing to stir as you do so, beating well between each
addition. When all the stock has been added stir it into
the vegetables, bring to a simmer, then cook very gently
for 8 -10 mins to finish cooking them, giving it an
occasional stir.
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Stir in the chicken and enough
nutmeg, salt & pepper, a scattering of extra thyme leaves
and some chunks of bread.
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DAILY
DINNERS 
