Cream of chicken soup

Cooking Soups Cream of chicken soup

This creamy chicken soup is full of healthy vegetables and low in carbs.

Lables: Egg free Fish free Peanut free Sesame free Shellfish free Tree nut free
  1. Heat oil in a large saucepan over medium heat. Add leek, celery and carrot. Cook for 6 to 7 minutes or until vegetables are soft. Transfer to a plate.
  2. Melt spread in saucepan over medium heat until foaming. Stir in flour. Cook for 1 minute. Remove from heat. Gradually whisk in cream and stock. Return to heat. Stir until mixture comes to the boil.
  3. Return vegetables to saucepan. Add chicken. Stir until warmed through. Stir in parsley. Ladle soup into bowls and serve.

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2 tsp olive oil
1 leek, halved, washed, cut into short, thin strips
2 celery sticks, trimmed, thinly sliced
2 carrots, peeled, thinly sliced diagonally
60g reduced-fat dairy spread
1/3 cup plain flour, sifted
1/3 cup light thickened cream
6 cups chicken stock
2 cups shredded, cooked chicken
1/4 cup flat-leaf parsley leaves,finely chopped

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Soups
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