Cream of chicken Soup

Ingredients:

Cream Chicken Soup

• Chicken stock                            - 2 cups
• Chicken                                    - 200 g
• Onion chopped                         - ½ cup
• Celery chopped                         - 1 cup
• Carrot                                       - 1
• Butter                                       - 50 g
• Plain flour                                 - 1/3 cup
• Fresh cream                              - ½ cup
• Fresh parsley leaves                 
• Pepper & Salt to taste

Method:

In a large sauce pan, add 2 cups of water, chicken stock, chicken, onion, celery, carrot.

Cook covered in medium heat.

Bring to boil.

Once the chicken is cooked and soft, remove from flame.

Transfer chicken to a bowl, cool slightly.

Remove and discard bones. Shred meat and set aside.

Reserve the stock mixture.

Melt the butter in pan.

Add flour and cook stirring for a minute.

Gradually stir in stock mixture and cream.

Cover and bring to boil.

Reduce heat to medium.

Add chicken and cook stirring occasionally for 15 mins.

Once the soup is creamy and thick, turn off flame.

Season with salt and pepper.