Cream Of Chicken Soup

1. 1

   Place stock and 8 cups water in a large saucepan. Add chicken, carrot, celery and onion. Bring to a boil then reduce heat and simmer, covered, for 1 hour 30 mins. Remove chicken from pan.

2. 2

   Continue to simmer broth, covered, for 30 mins then strain through a muslin-lined strainer or colander into a large heatproof bowl.

3. 3

   Melt butter in a large saucepan over medium heat. Add flour and cook, stirring, until mixture thickens and bubbles. Gradually stir in strained broth and lemon juice. Stir until mixture boils and thickens slightly. Add cream. Reduce heat and simmer, uncovered, for 25 mins, stirring occasionally.

4. 4

   Meanwhile, remove and discard skin and bones from chicken. Shred meat roughly. Add chicken to soup and stir over medium heat until hot. Serve sprinkled with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.