A delicious chicken soup great for the winter time - especially if you have a cold. Great to eat the day after a chicken roast dinner, as you can use the bones to make the stock.
Recipe posted by Nollo
AN ANSWER TO WINTER
Related Nigella Recipes
There are no related recipes yet.
Related Community Recipes
There are no related community recipes yet.
Ingredients
Switch to Cup Measures- 1.5 litres water Boiling
- 200 grams cooked chicken
- 1 shallot Finely chopped
- 100 grams frozen peas
- 50 grams butter
- 50 grams plain flour
- salt to taste
- pepper to taste
- 1 tablespoon dried thyme
- 2 potatoes Peeled
- 4 tablespoons double cream
- 100 ml white wine
- 2 spring onions Finely chopped
- 1 carrot Diced
- 1 pinch of nutmeg
- 2 stock cubes 2knorr stock pots or leftover chicken carcass
Method
Shred the chicken. Pour the water and carcuss or stock cubes into the water. On a mid heat, cook for 10 mins. Then remove the carcass. Place the shallot, carrot, spring onion and potatoes in a frying pan. Add some oil and seal on a mid heat for 10 mins. Cook the peas in boiling water. Drain and leave to cool. Add the thyme, butter, nutmeg, wine and seasoning to your broth. Sift in the flour and whisk well. Add the solid ingredients and the cream. Cook on a low heat for 25mins, stirring every 5 mins. Serve hot with some crusty bread.
Tried this recipe?
Why not leave a comment or a suggestion?
Please note, questions and queries for the nigella.com
Add Commentteam cannot be answered here - please instead submit
any questions as "Kitchen Queries".
Be the first to leave a comment