POLOKWANE – As the nights are getting cooler, it’s always nice to tuck in to something warm and comforting.
What’s for Dinner says this homemade chicken soup is simply irresistible and suggests not spending too much time dicing the vegetables as you are going to blend the soup at the end
Ingredients
- 30g margarine
- 2 onions, finely diced
- 1 clove garlic, crushed
- 2 carrots, peeled and diced
- 1 stalk celery, diced
- 2 potatoes, peeled and diced
- 15ml fresh parsley, chopped
- 1 litre water
- 1 x KNORR Chicken Stock Pot
- 300g roast chicken meat, shredded
- 65ml cream
Method
- 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 – for a chunky soup give it a quick whizz. For a smoother mouth feel blend well.
