Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 6
Recommended by
169 people
Pure soul food, this warming, easy chicken soup makes the most of leftover roast chicken.
Each serving provides 288kcal, 28g protein, 11.5g carbohydrate (of which 7g sugars), 14g fat (of which 6.5g saturates), 3.4g fibre and 0.7g salt.
Melt the butter in a large saucepan over a medium heat and gently fry the onions, celery and carrots until they start to soften.
Stir in the flour and cook for 2 minutes. 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, until the vegetables are tender.
Add the cooked chicken and cook until heated through. Adjust the seasoning, stir in the parsley and serve.
By Antonio Carluccio
By Paul Merrett
See more chicken recipes (253)
By Simon Rimmer
See more chicken soup recipes (10)