Easy Chicken Soup
Serves 4
You can make this soup go further by adding more potato, carrots, water & stock
The soup is lovely served with my delicious Cheese & Rosemary Bread
Ingredients
Leftover Roast Chicken & picked off the carcass – shredded (or 3 Drumsticks or 2 Chicken Thighs – roasted & shredded)
2 Medium Potatoes – cut into small pieces
2 Medium Sized Carrots – cut into small pieces
1 Bay Leaf
2 Gluten Free Knorr Chicken Stock Pots
1 Tablespoon Dried Onion (or 1 fresh onion chopped)
1 Litre of Water
Method:
1. Add all the ingredients to a large saucepan
2. Give a good stir & bring to the boil
3. Reduce the heat & simmer for about 30 minutes
4. Remove the bay leaf & discard
5. Remove from heat & blitz with a hand blender until smooth
6. Season to taste – it shouldn’t need salt but a couple of twists of black pepper will enhance it.
7. For a touch of luxury, you could add a swirl of cream when you serve it
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