Creamy Chicken Soup

Notes

May be halved

Ingredients

• 3 kg Whole chicken thighs or whole bird
• 9 carrots, diced
• 3 large onion, diced
• 6 tbsp dried parsley
• 8 ribs celery diced
• 6 potatoes (peeled & diced)
• 3 ltr salt reduced chicken stock
• 4 tspns salt (If using normal stock drop the .5)
• pepper
• 1 cup butter (can be reduced to 3 tbsp)
• 1 cup flour
• 2.25L cup milk (lite or skim is fine)
• 3 tbsp olive oil

Instructions

1. In large deep stock pot add the oil and cook onions, carrots, potato & celery for 5 minutes.
2. Add the parsley and stir
3. Add the stock and bring to the boil
4. Reduce the heat and simmer covered for 15 minutes or until the vegetables have started to soften slightly
5. Add the chicken breasts or thighs, cover and simmer for 30-45 minutes until the chicken starts to fall apart and vegetables are soft.
6. Remove the chicken from the pot and dice. Add back to the broth.
7. Melt the butter and stir the flour into it so there are no lumps. The rue does not have to be cooked very much
8. Add the rue to the soup as thickener.
9. Add the milk to the soup, cook for a further 3-5 mins until soup is hot and creamy