This is a great way to use up any left-over cooked chicken and makes a tasty lunch or a hearty starter to a meal.
- Single burner
- Large pan and lid
- 50 g butter
- 2 tablespoons plain flour
- 2 onions, finely chopped
- 2 carrots, diced or finely sliced
- 2 sticks celery, finely chopped
- Approx. 500 g cooked chicken
- 1 ½ litres stock, made up from chicken stock cubes
- chopped parsley or coriander
- salt and pepper
Heat the pan and add the butter, onions, celery and carrots and cook slowly over a gentle heat until the vegetables have softened but not browned. Next add the flour and stir in until well combined. Cook for 2 minutes before stirring in the stock. Bring to the boil stirring well and cook for a further 8 – 10 minutes until all the vegetables are cooked through. Add the pieces of cooked chicken and continue to cook until thoroughly heated through. Season to taste. Take off the heat and stir in the chopped parsley or coriander and serve.
To make a more substantial meal of this soup you can add a handful of long grain rice or pasta to the vegetables and cook until all is tender.
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