Leftover Chicken Soup
Leftover Chicken Soup
Chicken Stock
1 Chicken carcass
1 cup mixed vegetables, such as carrots or potatoes
5 cups water
Salt & pepper
1 celery stalk, diced
Before boiling chicken remove enough meat for the below soup, approximately 1 1/2 cups of chicken.
To make the chicken stock, boil the above five ingredients for 30 minutes. Then remove all the bones.
Soup
4 Tbsp butter
1 large onion, diced
1/2 cup celery, chopped
1/4 red bell pepper, chopped
1/4 cup flour
3 cups chicken stock above
1 large baking potato, peeled and diced
1 1/2 cups chicken meat diced
500 gms asparagus, woody ends removed and sliced
2 cups cream
Salt & pepper to taste
1 Tbsp parsely, chopped
In a large saucepan, heat the butter over medium heat. Saute the onion and celery for about 3 minutes; add bell pepper and cook for 1 minute longer. Stir in flour until well blended. Add chicken stock and stir to blend. Add diced potato and bring to boil. Reduce heat to low, cover, and simmer for 15 minutes, or until potato is just tender. Add the asparagus and chicken; cook just until asparagus can be easily pierced with a fork. Add cream, salt and pepper to taste. Stir in parsely just before serving.
Great seasonal recipes from Wellington mum Anna Bordignon to make meal times fun for baby and the whole family.
www.munchcupboard.com
See more of Anna's recipes:
Leftover Mince Bags
Leftover Sausages with Noodles
