Cream of Chicken & Leek Soup

Recipe by Ninna
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    teaspoons olive oil
  • 1 -2
    leek, halved & washed (cut into short thin strips)
  • 2
    stalks celery, thinly sliced
  • 2
    carrots, peeled and diced
  • 14
    cup butter
  • 13
  • 13
    cup evaporated skim milk (can be substituted) or 1/3 cup cream (can be substituted)
  • 6 -8
    cups chicken stock
  • 2 -3
    cups cooked chicken, chopped
  • 14
    cup flat leaf parsley, finely chopped
Advertisement

DIRECTIONS

  • Heat oil in a large saucepan over medium heat.
  • Add leek, celery & carrot and cook for 6-7 minutes or until soft then remove to plate.
  • Melt butter in saucepan over medium heat until foaming, stir in flour and cook for 1 minute. Remove from heat and gradually whisk in cream and stock.
  • Return to heat and stir until mixture comes to the boil.
  • Return vegetables to saucepan.
  • Using a stick blender process until thick and creamy - or use a food processor.
  • Return to heat and add chicken and parsley heat through and serve.
Advertisement