Cream of Chicken Soup

Serving for 4 to 6 Persons

Ingredients

1 small/medium sized whole (approximately 3 lb (1.5kg) weight)

1 tablespoon of oil

1 1/2 oz (45g) of butter or margarine

1 onion, finely chopped

2 carrots, peeled and diced

3 sticks celery, trimmed and diced

1/3 cup of plain flour

10 fl oz (300ml) of light thickened cream

1/3 cup of parsley leaves, roughly chopped (optional)

Method

1. Place the chicken into a large pan and add 8 cups of cold water. Bring to the boil, then reduce to a simmer and cook for 45 to 55 minutes, or until the chicken is cooked through completely. Remove the chicken from the stock and set aside.

2. While the chicken is cooling, heat the oil and butter in a large pan and add the onion, carrot and celery. Cook gently for about 10 minutes, stirring occasionally, until the vegetables have softened slightly. Sprinkle the flour over the vegetables, and stir until thoroughly combined. Remove the pan from the heat and slowly add the cream, stirring continuously, and then add 2 cups of the reserved stock.

3. Return the pan to the heat and bring to the boil while continuing to stir the mixture. Then slowly add another 6 cups of the reserved stock and continue to stir until it comes to the boil again. Reduce the heat and simmer gently for about 10 minutes, or until the vegetables are tender.

4. Meanwhile, remove the cooled chicken meat from the bones and chop it up into bite size pieces. Add to the pan and cook the soup for a further 5 minutes, or until the chicken is heated through.

5. Serve with chopped parsley sprinkled on the top.