Forget the store-bought can, this wonderful old-fashioned favourite can be enjoyed time and time again.
Ingredients
- 2L water
- 1L Massel* Chicken Style Liquid Stock
- 1.8kg whole chicken
- 1 carrot chopped medium
- 1 brown onion chopped medium
- 40g butter
- 1/3 cup plain flour
- 2 tbs lemon juice
- 1/2 cup cream
- 1/4 cup fresh flat-leaf parsley finely chopped
*Massel is recommended by Australia's Best Recipes
Method
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Step 1Place water, stock, chicken and vegetables in a large saucepan, bring to the boil. Reduce heat and simmer, covered, for approximately 1½ hours.
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Step 2Remove chicken from pan. Simmer soup, covered, for a further 30 minutes.
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Step 3Strain broth through colander into a large heatproof bowl. Discard remaining solids.
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Step 4Remove chicken and shred meat coarsely, discard skin and bones.
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Step 5Melt butter in large saucepan, add flour, stirring, until mixture thickens and bubbles. Gradually stir in broth and lemon juice, bring to the boil, stirring.
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Step 6Add cream. Reduce heat and simmer, uncovered, for 25 minutes, stirring occasionally.
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Step 7Add chicken, stir soup over medium heat until hot. Serve bowls of soup, sprinkled with parsley.
Recipe Notes
Wonderful old fashioned favourite adapted from a classic Women's Weekly recipe that I've enjoyed over the years. Serve with your favourite crusty bread or even, perhaps, home made damper. Ideally, make the soup at least 1-2 days before required, as the flavours certainly do intensify. Wonderful, piquant soup. Enjoy!
This recipe was photographed by Amber De Florio for Australia's Best Recipes.
Recipe Reviews (4)
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