Monday, March 25, 2013

Roast Chicken Soup


30 Gram Margarine
2 Onions, finely diced
1 Clove crushed garlic
2 carrots, peeled and diced
1 Stalk celery, diced
2 Potatoes, peeled and diced
15 Millilitre Fresh parsley, chopped
1 Litre water
1 1 KNORR Chicken Stock Pot
300 Gram Roast chicken meat, shredded  
65 Millilitre Cream
Melt margarine in a pot and gently sauté the onion and garlic until soft
Add the carrots, celery and potatoes and allow to cook for 10 minutes without colouring and stir frequently
Add the parsley, water, KNORR Chicken Stock Pot and shredded chicken and allow to simmer until the veggies are cooked
Remove from the heat and stir in the cream
Using a hand blender blend to preferred thickness


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