Chicken Soup for Flu - 1/3 cup mustard oil (olive oil or vegetable oil can also be used) - 4 onions, peeled and sliced - 2 celery sticks, finely chopped - 2 carrots, peeled and finely diced - 4tbsp plain flour - 500g cooked chicken, skinned and shredded (either leftover chicken, or boil the chicken) - 1.2 litres chicken stock (can either be prepared with 7 chicken stock cubes, or canned stock, or if you are preparing your chicken freshly and not using leftovers - then keep the water in which you boil your chicken) - 2 tbsp finely chopped fresh coriander or parsley - salt and freshly ground black pepper Process: Heat the oil in a large saucepan over a medium heat and gently sauté the onions, celery and carrots until they start to soften. Stir & sprinkle in the flour and cook for 2 minutes. Add the chicken stock and bring the mixture to the boil, stirring as you do so, to make sure the flour doesnt clot. Add salt per taste and freshly ground black pepper, then reduce the heat until the mixture is simmering. Simmer for 5 to 10 minutes, until the vegetables are tender. Add the cooked chicken and cook until heated through. Take the cooked ingredients and pour it all into a mixer-grinder. Puree until smooth thick soup. Stir in the finely chopped coriander or parsley and serve. (Can be served with small diced pieces of bread)
Posted on: Mon, 01 Sep 2014 18:29:03 +0000
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