Cream Of Chicken Soup

This creamy chicken soup is sure to become a family favourite .

The ingredient of Cream Of Chicken Soup

• 2 cups massel chicken style liquid stock
• 3 900g chicken marylands skin removed
• 1 large brown onion chopped
• 2 celery stalks chopped
• 1 medium leek trimmed halved washed chopped
• 50g butter
• 1 3 cup plain flour
• 1 2 cup pure cream
• 1 4 cup finely chopped fresh flat leaf parsley leaves

The Instruction of cream of chicken soup

• place 3 1 2 cups cold water stock chicken onion celery and leek in a large saucepan over medium high heat bring to the boil reduce heat to medium low simmer covered for 1 hour transfer chicken to a bowl cool slightly remove and discard bones shred meat set aside strain stock mixture into a large heatproof jug discard solids
• melt butter in pan over medium high heat add flour cook stirring for 1 minute or until bubbling gradually stir in stock mixture and cream cover and bring to the boil reduce heat to medium add chicken cook stirring occasionally for 15 minutes or until soup thickens slightly season with salt and pepper sprinkle with parsley serve

Nutritions of Cream Of Chicken Soup

fatContent: 628 331 calories
saturatedFatContent: 40 2 grams fat
carbohydrateContent: 20 7 grams saturated fat
sugarContent: 16 2 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 50 2 grams protein
sodiumContent: 292 milligrams cholesterol

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