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Dr. Ranj's Chicken Soup
Ingredients (Serves 6):
- 55g butter
- 2 onions, sliced
- 2 sticks celery, finely chopped
- 2 carrots, finely diced
- A thumb of ginger, minced
- 1 garlic clove, minced
- 25g plain flour
- 2 pints chicken stock
- 450g cooked chicken, shredded
- 1 tbsp chopped fresh flatleaf parsley
- salt and freshly ground black pepper
Method:
1. Melt the butter in a large saucepan over a medium heat then add the onions, celery and carrots and gently fry until they start to soften. If the veg starts to stick to the pan, add a small amount of liquid from the chicken stock.
2. Once softened, add in the minced garlic and ginger and cook for 2 minutes.
3. Stir in the flour and cook for 2 minutes.
4. Add the chicken stock and bring the mixture to the boil, stirring as you do so. Season with salt and pepper, then reduce the heat until the mixture is simmering and simmer for 10 minutes, or until the vegetables are tender
5. Add the cooked chicken and cook until heated through. Adjust the seasoning, stir in the parsley and serve.
