Roast Chicken Soup

Name: Roast Chicken Soup
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 1
Cuisine: South African
Ingredients: 30 g margarine; 2 onions, finely diced; 1 clove garlic, crushed; 2 carrots, peeled and diced; 1 stalk celery, diced; 2 potatoes, peeled and diced; 15 ml fresh parsley, chopped; 1 litre water; 1 Knorr chicken stock pot; 300 g roast chicken meat, shredded; 65 ml cream; 1 ml Robertsons black pepper to taste

1 People
75 min.
intermediate

A homemade chicken soup is simply irresistible – treat your family to this delicious, heart warming soup!

Tips

Don’t spend too much time chopping and dicing the veggies perfectly as you are going to blend the soup at the end!

Ingredients

30 g margarine
2 onions, finely diced
1 clove garlic, crushed
2 carrots, peeled and diced
1 stalk celery, diced
2 potatoes, peeled and diced
15 ml fresh parsley, chopped
1 litre water
1 Knorr chicken stock pot
300 g roast chicken meat, shredded
65 ml cream
1 ml Robertsons black pepper to taste

Cooking 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.
Season with Robertsons Black Pepper and serve piping hot.