Cream of chicken soup

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

Recipe «Cream of chicken soup» presented in category Recipes / Soups, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.